Print

The Ultimate Gooey Pecan Upside Down Cake

A close-up of a slice of pecan upside down cake topped with sticky pecans and dripping with caramel sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopper dessert that combines the richness of pecan pie with a moist, tender cake. This recipe delivers a perfectly caramelized, buttery pecan topping that makes it ideal for holidays or special gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup pecan halves or large pieces
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream or buttermilk
  • 1/4 cup granulated sugar (for cake batter)
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease and flour a 10-inch tube pan or a 9-inch round cake pan.
  2. Prepare the topping: In a small saucepan over medium heat, melt 1 cup of butter with 1 cup of brown sugar, stirring until smooth. Do not boil.
  3. Pour the melted butter and brown sugar mixture evenly into the bottom of your prepared pan. Arrange the pecan halves decoratively over the caramel layer. Set the pan aside.
  4. Make the cake batter: In a large bowl, cream together 1 cup granulated sugar and 1/2 cup melted butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. In a small bowl, whisk together the sour cream (or buttermilk) and 1/4 cup granulated sugar and cinnamon.
  7. Alternate adding the dry ingredients and the sour cream mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix the batter.
  8. Carefully spoon the cake batter over the pecan topping in the pan. Spread the batter gently to cover the pecans evenly.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for exactly 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Let the cake sit for 5 minutes to allow the caramel to drip down. Gently lift the pan off the cake. If any pecans stick to the pan, carefully place them back onto the cake.
  12. Cool completely before slicing and serving.

Notes

  • For the best gooey topping, ensure you do not boil the butter and brown sugar mixture; just melt and combine until smooth.
  • Using sour cream or buttermilk creates a wonderfully moist cake crumb that complements the rich topping.
  • Toasted pecans offer a deeper flavor; lightly toast them in a dry skillet before arranging them in the pan.

Nutrition

Find it online: https://blissbatter.com/pecan-upside-down-cake-recipe/