Pecan Upside-Down Cake – A Buttery, Caramelized Delight

There’s something truly magical about an upside-down cake—that moment when you flip the pan and reveal a perfectly caramelized, nutty topping that glistens with rich buttery goodness. My Pecan Upside-Down Cake is an irresistible combination of crunchy pecans, a sticky-sweet brown sugar topping, and a soft, spiced cake that melts in your mouth. It’s the kind of dessert that feels nostalgic yet indulgent, perfect for holidays, cozy gatherings, or simply when you need a little comfort in cake form.

The best part? This cake is incredibly easy to make, yet it tastes like something straight out of a bakery. The pecan topping is made with butter, brown sugar, and honey, which caramelizes beautifully in the oven, while the cake itself is light, moist, and infused with cinnamon and vanilla for extra warmth. Whether served on its own or with a scoop of vanilla ice cream, this cake is guaranteed to impress.

Why You’ll Love This Pecan Upside-Down Cake

A Stunning Presentation – The glossy pecan topping makes for a picture-perfect dessert with minimal effort.
Buttery, Caramelized Topping – The combination of brown sugar, butter, and honey creates a rich, gooey layer that’s irresistible.
Moist, Tender Cake – Thanks to sour cream and oil, the cake stays incredibly soft and flavorful.
Perfect for Any Occasion – Whether it’s a holiday, potluck, or weekend treat, this cake is always a crowd-pleaser.
No Frosting Needed – Unlike traditional cakes, this one is already packed with flavor, requiring no extra toppings (though ice cream is always a welcome addition!).

Equipment Needed

Before we dive into the ingredients, here’s what you’ll need to make this cake:

9-inch round cake pan – To achieve the classic upside-down cake shape.
Mixing bowls – For preparing the cake batter and topping.
Whisk & Spatula – To mix the ingredients without overworking the batter.
Small saucepan – For melting the brown sugar and butter for the topping.
Cooling rack – To let the cake cool before inverting.

Ingredients for Pecan Upside-Down Cake

This cake is made with simple pantry staples, but each ingredient plays a crucial role in achieving the perfect texture and flavor.

For the Pecan Topping

The topping is where all the magic happens! The combination of butter, brown sugar, and honey creates a rich, sticky caramel sauce that coats the pecans beautifully.

½ cup packed light or dark brown sugar – Gives the topping its deep, molasses-like sweetness.
8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces – Adds richness and helps create the caramel-like consistency.
¼ cup honey or light corn syrup – Prevents crystallization and ensures a smooth caramel texture.
⅛ teaspoon kosher salt – Balances the sweetness and enhances the flavors.
1¼ cups raw pecan halves, coarsely chopped – The star of the show! Toasty, crunchy, and packed with nutty flavor.

For the Cake

The cake itself is soft, moist, and subtly spiced, making it the perfect contrast to the crunchy, caramelized topping.

¾ cup sour cream or plain full-fat Greek yogurt, at room temperature – Adds moisture and a slight tang for a tender crumb.
2 large eggs, at room temperature – Helps bind the ingredients and contributes to the cake’s structure.
1½ cups all-purpose flour – Provides the perfect balance of structure and tenderness.
1½ teaspoons baking powder – Helps the cake rise and stay light.
½ teaspoon baking soda – Reacts with the sour cream to create extra fluffiness.
¾ cup granulated sugar – Sweetens the cake without overpowering the pecan topping.
½ cup neutral oil (grapeseed, vegetable, or canola) – Keeps the cake incredibly moist.
¼ cup water – Adds additional moisture to the batter.
1 teaspoon vanilla extract or paste – Brings a warm, aromatic flavor.
¼ cup light or dark brown sugar – Adds depth to the cake’s sweetness.
½ teaspoon kosher salt – Enhances all the flavors in the cake.
2 teaspoons ground cinnamon – Infuses the cake with a cozy, spiced warmth.
Flaky salt (optional) – For a final touch of contrast against the caramelized sweetness.

Optional for Serving

Vanilla ice cream – The creamy coldness pairs beautifully with the warm, gooey cake.

How to Make Pecan Upside-Down Cake

Now that we have all the ingredients ready, let’s get baking! This recipe is surprisingly simple but delivers an impressive and delicious result. The key is layering the caramelized pecan topping first, followed by the cinnamon-spiced cake batter. Here’s how it all comes together.

Step 1: Make the Pecan Topping

The secret to a perfectly caramelized pecan topping is to melt the butter and sugar together until smooth before adding the pecans.

Preheat your oven to 350ºF (175ºC). Grease a 9-inch round cake pan generously with butter or non-stick spray. This ensures an easy release when flipping the cake.
In a small saucepan, combine ½ cup packed brown sugar, 8 tablespoons butter, ¼ cup honey, and ⅛ teaspoon kosher salt.
Cook over medium-low heat, stirring frequently, until the butter is melted and the sugar is just dissolved. This takes about 2-3 minutes.
Stir in the 1¼ cups chopped pecans, ensuring they are evenly coated in the caramel mixture.
Pour the caramelized pecans into the prepared cake pan, spreading them into an even layer. Set aside while you make the cake batter.

Step 2: Prepare the Cake Batter

This batter is light, fluffy, and moist thanks to the combination of sour cream, oil, and eggs.

In a medium mixing bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon baking soda. Set aside.
In a large bowl, whisk together ¾ cup sour cream, 2 large eggs, ¾ cup granulated sugar, ½ cup oil, ¼ cup water, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt until the mixture is smooth.
Gradually fold in the dry ingredients, mixing until just combined. Do not overmix—this ensures a tender cake.

Step 3: Assemble the Cake

In a small bowl, mix together ¼ cup brown sugar and 2 teaspoons ground cinnamon.
Dollop half of the batter (about 1½ cups) over the pecan topping and gently spread it into an even layer.
Sprinkle the cinnamon-sugar mixture evenly over the batter to create a delicious, spiced layer.
Dollop the remaining cake batter on top and carefully spread it to cover the cinnamon-sugar layer.

Step 4: Bake the Cake

Place the cake in the preheated oven and bake for 35-40 minutes.
After 30 minutes, check the cake. If it’s browning too quickly, loosely cover it with aluminum foil to prevent over-browning.
The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.

How to Flip and Serve Pecan Upside-Down Cake

Now comes the most satisfying part—flipping the cake to reveal the glossy, caramelized pecan topping. This step might seem intimidating, but as long as you follow these tips, it’ll be a smooth and mess-free process!

Step 5: Cool and Flip the Cake

Let the cake cool in the pan for 10-15 minutes. This allows the caramel to slightly set, making it easier to release.
Run a thin knife or offset spatula around the edges of the cake to ensure it’s fully loosened from the pan.
Place a large plate or serving platter over the cake pan. Using oven mitts, firmly hold both the plate and pan together and quickly flip them over in one motion.
Gently lift the pan—the pecan topping should now be perfectly displayed on top of the cake! If any pecans stick to the pan, simply scoop them off and press them back onto the cake.

Step 6: Serve and Enjoy

For the best flavor and texture, let the cake cool to room temperature before slicing. This allows the caramel to set without being too sticky.
If you love a salty-sweet contrast, sprinkle a little flaky salt on top before serving.
This cake is amazing on its own, but if you want to take it to the next level, serve it warm with a scoop of vanilla ice cream. The cold, creamy ice cream melts over the warm, sticky pecans—pure heaven!

FAQs and Troubleshooting

How do I prevent the cake from sticking to the pan?

Make sure to generously grease your cake pan with butter or non-stick spray before adding the pecan topping. Letting the cake cool slightly before flipping also helps the caramel set properly.

Why is my cake dry?

Overbaking is the most common cause of a dry cake. Start checking for doneness at 30 minutes by inserting a toothpick—if it comes out clean, it’s ready! Also, make sure not to overmix the batter, as this can make the cake dense and dry.

Can I make this cake ahead of time?

Yes! This cake stays moist and flavorful for up to 3 days at room temperature if stored in an airtight container. You can also refrigerate it for up to a week, but be sure to bring it to room temperature before serving for the best texture.

Can I use a different nut instead of pecans?

Absolutely! Walnuts, almonds, or hazelnuts would work beautifully in this recipe. Just make sure they are chopped and evenly distributed.

Final Thoughts

This Pecan Upside-Down Cake is the perfect blend of sticky, nutty, and buttery flavors, combined with a soft and moist cake. It’s a dessert that feels elegant yet effortless, making it ideal for any occasion. Whether you’re baking for a special event or just treating yourself, this cake is bound to become a new favorite in your recipe collection!

Give this cake a try, and let me know how it turns out! Happy baking!