Description
Pecan Upside Down Cake is a rich, buttery dessert topped with caramelized pecans and moist vanilla cake. This easy Southern-style cake recipe is perfect for holidays, fall baking, and anyone who loves the flavor of pecan pie in cake form. Learn how to make the best pecan upside down cake from scratch, with storage tips and serving suggestions.
Ingredients
1 cup pecan halves
½ cup brown sugar
½ cup unsalted butter (for topping)
½ cup unsalted butter (for batter)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
Instructions
1. In a saucepan, melt ½ cup butter with ½ cup brown sugar until bubbling. Pour into a greased 9-inch round cake pan and evenly layer pecans on top.
2. In a large bowl, cream ½ cup butter and 1 cup granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Stir until just combined—do not overmix.
5. Pour batter over the pecan mixture in the pan and smooth the top.
6. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick comes out clean.
7. Let cool for 5-10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.
Notes
Use a non-stick pan or line with parchment to ensure a clean flip.
Don’t overmix the batter—just stir until combined to keep it tender.
Toast pecans before baking for an extra nutty depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg