The Pecan Upside Down Cake is nothing short of dessert magic — impossibly buttery, crowned with sticky toasted pecans that shimmer like jewels atop a soft, cinnamon-swirled cake. Every slice offers the best of both worlds: a caramelized nut topping that gently oozes into the fluffy crumb beneath. Whether you’re hoping to dazzle at a brunch or simply treat yourself on a cozy afternoon, this cake’s spectacular texture and rich, nutty flavor make it an irresistible showstopper for any occasion.

Pecan Upside Down Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Pecan Upside Down Cake special is that the ingredient list is refreshingly simple, yet purposeful—each component has a starring role, from the pecans’ crunch to the tangy lift of sour cream. Grab these key ingredients and you’re halfway to baking bliss!

Pecans: Raw pecan halves, coarsely chopped, bring crunch, toastiness, and classic Southern flavor to the topping.
Butter: Real unsalted butter anchors both the topping and the cake, giving mellow richness and a moist crumb.
Brown Sugar: Adds caramel depth to the pecan topping and a subtle molasses flavor in the cake layers.
Honey or Light Corn Syrup: Lends stickiness and shine to the topping, keeping those pecans glossy and delightful.
Salt: A touch of kosher salt enhances all the sweet, nutty notes and keeps the cake from tasting flat.
All-Purpose Flour: The foundation for a perfectly tender, fluffy cake crumb.
Baking Powder and Baking Soda: These leaveners create lift for a soft, airy cake beneath that sticky top.
Eggs: Room temperature eggs add structure and richness for a satisfying bite.
Sour Cream or Full-Fat Greek Yogurt: Brings moisture and a gentle tang—so important for flavor and texture.
Granulated Sugar: Balances the deep caramel notes with light, straightforward sweetness.
Neutral Oil: Such as grapeseed or canola, keeps the cake moist and lets other flavors shine.
Water: A splash loosens the batter for a delicate texture and helps everything meld together.
Vanilla Extract or Paste: Adds sweet warmth and depth to the overall flavor profile.
Cinnamon: A swirl of ground cinnamon brings coziness and pairs beautifully with pecans and brown sugar.
Flaky Salt (optional): A sprinkle on top amplifies all the flavors—highly recommended for a sweet-salty finish!
Vanilla Ice Cream (optional): Serve alongside for a melty, creamy contrast to the gooey topping.

How to Make Pecan Upside Down Cake

Step 1: Prepare the Pan and Make the Pecan Topping

Start by heating your oven to 350ºF. Generously coat a 9-inch round cake pan with butter or nonstick spray—trust me, you don’t want any sticky bits left behind! In a small saucepan, combine your packed brown sugar, stick of butter, honey or light corn syrup, and a pinch of kosher salt. Melt this mixture over medium-low heat, stirring often, until silky and smooth. Then, stir in those lovely chopped pecans until well coated. Pour everything into your prepared pan and spread into a luscious, even layer; this will become the glorious top of your Pecan Upside Down Cake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and baking soda. This step ensures every bite of cake will be light and perfectly risen—no pesky lumps. Keeping the dry ingredients separate until the last minute helps prevent overmixing, which means a more tender crumb once baked.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together your room-temperature sour cream (or yogurt), eggs, granulated sugar, neutral oil, water, vanilla, and a pinch of salt. The key here is room temperature ingredients—they blend smoothly, making for a uniform, velvety batter that’s easy to work with and bakes up evenly every time.

Step 4: Bring the Batter Together

Now, mix your dry ingredients into the wet bowl in two batches. Stir gently, just until the batter is smooth and combined. Don’t worry if you spot a few tiny flour streaks; overmixing can lead to toughness, and we’re after a soft, plush Pecan Upside Down Cake. In a small bowl, stir together the packed brown sugar and ground cinnamon—this will become your marvelous swirl.

Step 5: Assemble the Layers

Dollop half (about 1 1/2 cups) of your cake batter over the pecan mixture in the pan, then gently spread it into an even layer. Sprinkle the cinnamon-sugar mixture evenly over the first batter layer. Spoon the remaining batter over top and carefully smooth it out, making sure all the cinnamon-sugar is covered so it forms a beautiful ribbon inside.

Step 6: Bake the Cake

Bake your assembled cake for 35 to 40 minutes, until it’s deeply golden-brown and a toothpick comes out clean from the center. Have a peek at 30 minutes; if it’s browning too much, lightly tent the pan with foil. The aroma at this stage is absolutely dreamy—the ultimate promise for what’s to come!

Step 7: Cool, Invert, and Finish

Once out of the oven, leave the cake in the pan for 10 to 15 minutes to set. Run a knife around the edge to loosen any sticky caramel. Place a large plate over the pan, then flip it in one swift motion. Lift the pan and reveal your dazzling pecan crown! Let the cake cool to room temp, sprinkle with flaky salt if you like, and serve with a big scoop of vanilla ice cream for a truly decadent finish.

How to Serve Pecan Upside Down Cake

Garnishes

Sometimes a simple dusting of flaky salt is all you need to take the Pecan Upside Down Cake right over the top. For extra flair, try a drizzle of warm caramel sauce, a shower of powdered sugar, or an extra scattering of toasted pecan pieces for added crunch and visual appeal.

Side Dishes

This cake is nearly perfect on its own, but pairing it with softly whipped cream or a scoop of vanilla ice cream is always a crowd-pleaser. For a brunch spread, serve alongside fresh fruit or tart berries to cut through the richness and add a pop of freshness.

Creative Ways to Present

Cut the Pecan Upside Down Cake into wedges and tuck each slice into cupcake liners for an elegant finger-food dessert. Alternately, bake the recipe in a square pan and serve as cake bars, or go bold and top each serving with a dollop of bourbon-laced whipped cream for a grown-up twist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pecan Upside Down Cake, you’re in luck—it holds up beautifully! Cover the cake tightly with plastic wrap or store pieces in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The topping stays gooey and delicious, and the cake remains tender.

Freezing

To freeze, wrap slices (or the whole cake) securely in plastic wrap and foil, then stash in a freezer-safe bag or container. It keeps well for up to two months. When you’re ready to enjoy, simply thaw the cake in the fridge overnight or at room temperature for a few hours.

Reheating

To recapture that just-baked flavor, gently warm individual slices in the microwave for 10–15 seconds or in a 300ºF oven for about 10 minutes. If you’re serving a crowd, reheat the whole cake (covered loosely with foil) until warmed through—the pecan topping gets glossy and irresistible all over again!

FAQs

Can I use pre-chopped pecans or other nuts?

Absolutely! If you have pre-chopped pecans, they work beautifully and save time. You can also try walnuts or almonds for a tasty variation, but for the classic taste, pecans are king in this Pecan Upside Down Cake.

What’s the best way to prevent the topping from sticking to the pan?

Grease your cake pan generously, making sure to get every edge and corner. Lining the bottom of the pan with a round of parchment also ensures a flawless flip and easy release of the glossy pecan topping.

Can I make this cake dairy-free?

Yes! Swap the butter for a non-dairy alternative and use a plant-based yogurt instead of sour cream. Choose a neutral oil that suits your needs. The cake will still have wonderful texture and flavor without dairy.

How can I tell when my cake is done baking?

A toothpick inserted into the center should come out clean, with no wet batter clinging to it. The cake will also be deep golden brown and spring back lightly when pressed in the center. Trust your eyes and nose—the aroma will be irresistible when it’s ready!

Is it possible to make Pecan Upside Down Cake in advance?

Definitely! In fact, the flavors often deepen after a day. Bake the cake, let it cool, then wrap well and keep at room temperature overnight. Flip just before serving for the wow factor, or keep inverted and reheat briefly to refresh the cake and sticky topping.

Final Thoughts

Nothing compares to the wow-factor (and utter deliciousness) of a homemade Pecan Upside Down Cake. With its showy crown of glossy pecans and soft, cinnamon-kissed crumb, it’s the kind of treat that brings everyone running to the kitchen. I hope you love it as much as I do—dive in, share a slice, and make some sweet memories!

Pecan Upside Down Cake Recipe

★★★★★

5.2 from 15 reviews

Author: Olivia
Total Time: 1 hour
Yield: 1 9-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich flavors of this Pecan Upside Down Cake, where a buttery pecan topping meets a moist sour cream cake base. Perfect for any occasion!

Instructions

Make the pecan topping: Heat the oven to 350ºF. Coat a 9-inch round cake pan with butter or cooking spray. Place brown sugar, butter, honey, and salt in a saucepan. Cook until melted. Stir in pecans and transfer to cake pan.
Make the cake: Whisk flour, baking powder, and baking soda. In a separate bowl, whisk sour cream, eggs, sugar, oil, water, vanilla, and salt. Stir in flour mixture. In a separate bowl, mix brown sugar and cinnamon. Dollop and spread batter over pecans. Bake until golden and cooked through.
Let cool, invert onto a plate, sprinkle with salt, and serve with ice cream if desired.

Notes

Ensure all ingredients are at room temperature for best results.
Adjust sweetness by using light or dark brown sugar based on preference.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 24g
Sodium: 250mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: Pecan Upside Down Cake, Dessert Recipe, Pecan Cake