If you’re searching for a cake that’s rich, nutty, comforting, and packed with southern charm, this Georgia Pecan Cake is exactly what you need. Think of it as a cross between a buttery pound cake and a gooey upside-down caramel delight—all made better with toasted pecans and sweet coconut. This cake is soft, moist, and layered with flavor in every bite. Whether you’re baking for a family gathering, a holiday party, or just because it’s the weekend, this cake brings warmth and sweetness to the table in the most delicious way.
About The Recipe
There’s just something about the combination of brown sugar, toasted pecans, and coconut that instantly feels like home. I first made this Georgia Pecan Cake for a cozy fall dinner party, and let me tell you—it was gone in minutes. And ever since then, it’s become my go-to when I want a dessert that’s both rustic and indulgent.
What makes this cake really special is the upside-down topping made right in the pan—pecans, coconut, cinnamon, brown sugar, and butter all caramelize beautifully while the cake bakes. Once flipped, you’re left with a glossy, golden crown of crunchy-sweet goodness atop a soft and flavorful cake.
And it’s simple to make, too. No layers, no fussy frosting—just mix, pour, bake, flip, and serve. It’s one of those cakes that feels fancy but comes together easily, with pantry-friendly ingredients.
Reasons You’ll Love This Georgia Pecan Cake
- A Southern Classic – Toasted pecans, rich brown sugar, and warm spices bring that nostalgic Southern charm in every bite.
- Caramelized Topping – The buttery pecan-coconut layer bakes right into the top of the cake for a sticky-sweet finish that’s hard to resist.
- Super Moist Texture – Thanks to the brown sugar, eggs, and butter, this cake stays incredibly soft and moist.
- Simple and Fuss-Free – No frosting or layering required. It bakes in one pan and flips out beautifully!
- Perfect for Any Occasion – From holiday feasts to simple Sunday suppers, this cake is always a hit.
- Customizable – You can make it gluten-free, swap the coconut, or add a touch of bourbon to the batter for an extra kick.
Equipment Needed
Before we dive into the ingredients, here’s what you’ll need to make this cake a success:
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Whisk or silicone spatula
- Measuring cups and spoons
- 9-inch round cake pan or springform pan
- Foil and non-stick spray
- Cooling rack
- Offset spatula (optional, for spreading the batter evenly)
Ingredients
For the Topping:
- 2 cups (240g) pecans, toasted and chopped
- 1 cup (85g) shredded coconut, sweetened or unsweetened
- ⅔ cup (133g) light brown sugar, packed
- 6 tablespoons (90g) unsalted butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Why This Topping Works:
The topping is what takes this cake from delicious to unforgettable. As it bakes underneath the batter, it becomes a sticky praline-like layer full of nutty crunch and caramelized richness. The cinnamon adds warmth, and the coconut gives it extra chew and depth.
For the Cake:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) brown sugar, packed
- ⅔ cup (150g) unsalted butter, softened
- 2 large eggs
- 1 cup (240ml) whole milk
- 1 tablespoon (15g) baking powder
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Ingredient Highlights:
- Brown sugar adds a deep, molasses-like flavor and helps keep the cake moist.
- Butter gives the cake richness and a soft crumb.
- Milk ensures the batter is smooth and bakes into a fluffy, tender texture.
- Vanilla + salt balance out the sweetness and tie the whole thing together.
How To Make This Georgia Pecan Cake
Step 1: Preheat & Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line a 9-inch round cake pan with foil (this makes it easier to flip later) and lightly spray it with non-stick baking spray. Set it aside.
Step 2: Make the Pecan Topping
In a medium bowl, combine the chopped toasted pecans, shredded coconut, brown sugar, ground cinnamon, salt, vanilla extract, and melted butter. Stir everything together until fully coated and sticky.
Spoon the mixture into the prepared cake pan and spread it into an even layer. This will be your top once the cake is flipped out later—so make it pretty!
Step 3: Make the Cake Batter
In a large mixing bowl, cream together the softened butter and brown sugar until smooth and fluffy—about 2-3 minutes with an electric mixer on medium speed.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, baking powder, and salt.
Reduce the speed and alternate adding the flour and milk, starting and ending with the flour. Scrape down the sides of the bowl as needed, and mix just until everything is fully incorporated.
Step 4: Bake
Carefully pour the batter over the pecan topping in the cake pan and gently spread it into an even layer with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 5 to 10 minutes. Then, place a serving platter on top of the cake pan and carefully invert the cake so the pecan topping is now on top.
Let it cool for another 15 minutes before slicing and serving. The topping will set slightly as it cools, becoming gooey, sticky, and absolutely irresistible.
FAQ’s and Troubleshooting
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Let it cool completely, then wrap it well in foil and keep it at room temperature. Add the topping just before serving if you prefer a fresher texture.
Can I use other nuts?
Yes! While pecans are classic for this Southern-style cake, you could swap them with toasted walnuts or almonds if that’s what you have on hand.
Why did my cake stick to the pan?
Be sure to line your pan with foil and spray it generously with baking spray. This step is key for flipping the cake without any topping disasters!
Is it possible to make this gluten-free?
Yes. Just substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your baking powder and vanilla extract are certified gluten-free, too.
What’s the texture like?
Think buttery-soft crumb paired with a gooey, nutty topping that’s sticky, sweet, and perfectly spiced. It’s like a cross between a coffee cake and a sticky bun—and yes, it’s that good.
How To Decorate
This Georgia Pecan Cake doesn’t need much—its golden, glistening pecan topping is a showstopper all on its own. But if you want to dress it up a little, here are a few easy ideas:
- Drizzle with a little caramel sauce for extra decadence.
- Top with a dollop of whipped cream or vanilla ice cream when serving.
- Dust with powdered sugar right before serving for a snowy finish.
- Garnish with whole toasted pecans around the edges for a bakery-style presentation.
How To Store
- Room Temperature: Keep covered in a cake dome or airtight container for up to 2 days.
- Refrigerator: Store up to 1 week, covered tightly.
- Freezer: Wrap individual slices in plastic wrap and foil, and store in a freezer-safe container for up to 2 months. Thaw in the fridge or at room temp.
This Georgia Pecan Cake is one of those comforting bakes you’ll want to revisit again and again. It’s rustic, rich, and deeply satisfying—perfect for holidays, potlucks, or Sunday coffee with friends. Enjoy every sweet, nutty, caramel-kissed bite!
