Pecan Upside Down Cake
If you’re a fan of rich, nutty desserts that balance sweetness and crunch, Pecan Upside Down Cake should be at the top of your must-bake list. This cake is a showstopper, featuring a golden, caramelized pecan topping that melts into a moist, fluffy cake. It’s perfect for any occasion, whether it’s a family dinner, a holiday gathering, or simply when you want to treat yourself to something extraordinary.
The combination of warm spices, buttery pecans, and a soft cake layer creates an irresistible dessert. When you flip it over, the glossy, caramelized pecans form the perfect topping, making each slice a delight.
Why You’ll Love Pecan Upside Down Cake
- Caramelized Pecan Topping: The real star of this dessert is the topping. The pecans are caramelized in brown sugar, butter, and honey, creating a sticky, sweet finish that pairs perfectly with the soft cake.
- Moist, Fluffy Cake: The cake itself is light, airy, and flavorful with a subtle hint of vanilla. It balances the rich pecan topping without overpowering it.
- Easy to Make: Despite its impressive appearance, this cake comes together easily and doesn’t require complicated techniques.
- Versatile: You can make it for special occasions, or enjoy it any time you’re craving a slice of something indulgent.
Ingredients for Pecan Upside Down Cake
For the Topping:
- 1 1/2 cups pecans, roughly chopped
- 1/2 cup brown sugar, firmly packed
- 1/2 cup melted butter (1 stick)
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For the Cake:
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions for Making Pecan Upside Down Cake
- Preheat the Oven:
Preheat your oven to 350°F and generously grease a 10-inch bundt pan with non-stick spray. For added insurance, you can also line the bottom with parchment paper to help release the cake easily after baking. - Prepare the Pecan Topping:
In a medium mixing bowl, combine melted butter, brown sugar, honey, salt, and cinnamon. Stir well to ensure everything is fully combined.
Add the chopped pecans and mix again, coating the nuts evenly in the caramelized mixture. - Layer the Topping in the Pan:
Transfer the pecan mixture into the prepared bundt pan. Use a spatula to spread it into an even layer. This will form the luscious, caramelized topping once baked. - Make the Cake Batter:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually combine the wet ingredients with the dry ingredients, mixing until a smooth batter forms. - Assemble the Cake:
Gently pour the cake batter over the pecan topping in the bundt pan, being careful not to disturb the layer underneath. Spread the batter evenly using a spatula. - Bake:
Place the pan in the oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick in the center of the cake; it should come out clean or with just a few moist crumbs. - Cool and Invert the Cake:
After baking, let the cake cool in the pan for about 10 minutes. Then, place a large plate on top of the bundt pan and carefully invert the cake. Tap the top of the pan a few times to ensure the cake is released. Gently lift the pan to reveal the beautiful caramelized pecan topping. - Serve and Enjoy:
Allow the cake to cool slightly before slicing. The caramelized pecans should be perfectly sticky and glossy, creating a stunning dessert that will impress everyone!
Pro Tips for a Perfect Pecan Upside Down Cake
- Generously Grease the Pan: The pecan topping can be sticky as it caramelizes, so it’s important to generously grease the bundt pan, especially if you’re using a non-stick variety. A pastry brush can help ensure the oil reaches every groove.
- Check the Cake Early: While baking times may vary based on your oven, begin checking the cake around 35 minutes to avoid overbaking. A toothpick inserted in the center should come out clean, but the cake should still feel moist.
- Store Leftovers Properly: If you have leftover cake, store it in an airtight container or wrap it tightly with plastic wrap. You can keep it at room temperature for up to 3 days or refrigerate it for up to 5 days.
- Make It Your Own: Feel free to experiment with different nuts or spices. You could add a pinch of nutmeg or cloves to the topping for an extra layer of warmth.
Why You’ll Fall in Love with This Cake
Pecan Upside Down Cake offers the perfect balance of textures: the crunchy, caramelized pecans on top, and the soft, fluffy cake beneath. The combination of honey, cinnamon, and pecans gives it a wonderfully warm and comforting flavor, making it the ideal dessert for everything from casual family gatherings to more festive occasions.
Whether you’re a seasoned baker or a beginner, this cake is surprisingly simple to make yet incredibly satisfying. The moment you invert the cake and see the golden pecans glistening, you’ll know you’ve created something truly special.
Final Thoughts
If you’re looking for a delicious and visually stunning dessert, Pecan Upside Down Cake is a must-try. It’s an easy-to-make, crowd-pleasing treat that’s sure to impress everyone who takes a bite. From the caramelized pecans to the tender cake, this recipe will quickly become a favorite in your baking repertoire. Happy baking! 🍰🌰
Pecan Upside Down Cake
Pecan upside down cake is a delicious dessert featuring a moist, buttery cake topped with a caramelized pecan layer. The cake is baked with the pecans on the bottom, then flipped to reveal a beautiful, nutty topping.
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Ingredients
Topping
- 1 1/2 cup pecans roughly chopped
- ½ cup brown sugar firmly packed
- 1/2 cup melted butter (1 stick)
- ¼ cup honey
- ½ teaspoon cinnamon
- 1/4 teaspoon salt
Cake
- 1½ cups all purpose flour
- ⅔ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla
Instructions
- Preheat your oven to 350 °F and grease a 10 inch bundt pan.
- In a medium mixing bowl, combine the melted butter, brown sugar and honey. Stir in the salt and cinnamon.
- Add in the chopped pecans and mix one more time.
- Transfer the nut mixture to the bottom of the pan and use a spatula to spread it into an even layer.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, vegetable oil, eggs, milk and vanilla.
- Mix until a smooth batter forms, then evenly scoop or spoon it on top of the nut mixture (trying to not disturb or move the nuts underneath).
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then place a large plate on top of the bundt pan and invert it so the cake is now on the plate.
- Bang the top of the pan a few times to ensure the cake is released, then slowly lift up the bundt pan, making sure to be careful with the caramelized pecans underneath.
Notes
Use a non-stick spray to generously grease the bundt pan. If needed, take a pastry brush or even clean hands and work the spray into all the grooves of the pan. The topping is meant to caramelize and this means a greater chance of sticking once it cools. It’s so important to generously grease the pan.
To store leftover caramel pecan cake pieces: Wrap the moist pecan pie bundt cake in plastic wrap, keep it under a cake dome or in an airtight container for up to 3 days. Transfer the cake slices in an airtight container to the fridge for up to 5 days.
Make this pecan upside down bundt cake recipe in a different pan. Yes! If needed, you can use this pecan pie bundt cake batter in a 9 inch springform pan or 9 inch round cake pan for about 35 – 40 minutes. You can also evenly divide the topping and cake batter between (2) 9×5 loaf pans. Bake for 40 – 45 minutes. Whatever pan you use, make sure it isn’t filled more than ¾ to the top of the pan. Generously grease the pan and line the bottom with parchment paper.
To store leftover caramel pecan cake pieces: Wrap the moist pecan pie bundt cake in plastic wrap, keep it under a cake dome or in an airtight container for up to 3 days. Transfer the cake slices in an airtight container to the fridge for up to 5 days.
Make this pecan upside down bundt cake recipe in a different pan. Yes! If needed, you can use this pecan pie bundt cake batter in a 9 inch springform pan or 9 inch round cake pan for about 35 – 40 minutes. You can also evenly divide the topping and cake batter between (2) 9×5 loaf pans. Bake for 40 – 45 minutes. Whatever pan you use, make sure it isn’t filled more than ¾ to the top of the pan. Generously grease the pan and line the bottom with parchment paper.
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