This pecan upside down cake is a rich, buttery dessert topped with a sticky caramel pecan layer that becomes the star when flipped. It’s sweet, nutty, and perfect for holidays or cozy gatherings.
🧺 Ingredients
For the topping:
- ½ cup butter
- 1 cup brown sugar
- 2 tbsp corn syrup (optional, for extra shine)
- 1 ½ cups pecan halves
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup butter (softened)
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
🍳 Instructions
- Preheat oven to 180°C (350°F). Grease a round cake pan.
- Make the topping:
Melt butter with brown sugar (and corn syrup if using).
Pour into the pan and arrange pecans evenly on top. - Prepare the batter:
Cream butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Mix in flour, baking powder, salt, and milk until smooth. - Assemble:
Pour batter gently over the pecan layer. - Bake for 35–40 minutes
Until golden and set. - Flip the cake:
Let it cool for 5–10 minutes, then invert onto a plate while still warm.
💡 Tips for Success
- Flip while warm to prevent sticking
- Don’t overbake—keep it moist
- Use good-quality butter for best flavor
🧊 Storage Tips
- Store at room temperature for 2–3 days
- Refrigerate up to 5 days
- Reheat slightly for that gooey topping
❓ FAQ
Can I use walnuts instead of pecans?
Yes, but pecans give the classic Southern flavor.
Why add corn syrup?
It helps create a glossy, smooth caramel topping.
Can I make it ahead?
Yes—it tastes even better the next day.
🍽️ Final Thought
This cake is pure Southern comfort—buttery, caramelized, and packed with crunchy pecans, making every slice irresistible.
