- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/2 cups pecan halves (or chopped pecans)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
Step-by-Step Instructions
1. Prepare the Topping
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper.
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until fully combined and smooth.
- Pour the brown sugar mixture evenly into the prepared cake pan. Arrange the pecan halves (or chopped pecans) in a decorative pattern on top of the mixture, pressing them gently into the caramel.
2. Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
3. Assemble and Bake
- Carefully spoon the cake batter over the pecan topping in the pan, spreading it gently to cover the nuts without disturbing the pattern.
- Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
4. Flip and Serve
- Run a knife around the edges of the pan to loosen the cake. Place a serving plate upside-down over the pan and carefully flip the cake onto the plate.
- Lift the pan off, revealing the golden pecan topping. If any nuts stick to the pan, gently place them back onto the cake.
5. Serve and Enjoy
- Serve the cake warm or at room temperature.
- Pair it with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an extra touch of luxury.
Tips for Success
- Toast the Pecans: Toasting the pecans before arranging them on the caramel enhances their nutty flavor.
- Don’t Skip the Parchment Paper: Lining the pan ensures the cake releases easily and prevents sticking.
- Cool Before Flipping: Allowing the cake to cool slightly in the pan helps the caramel set, making flipping easier.
- Make Ahead: This cake tastes even better the next day as the flavors meld. Store leftovers in an airtight container at room temperature for up to 2 days.
Why This Recipe Works
This Pecan Upside-Down Cake combines the sweetness of brown sugar caramel with the rich, buttery crunch of pecans, creating a dessert that’s both indulgent and comforting. The moist cake layer balances the sticky topping, while the decorative pecan arrangement makes it a visually stunning centerpiece. Whether served warm with ice cream or enjoyed on its own, this recipe delivers big on flavor and texture without requiring advanced baking skills.
Conclusion: A Show-Stopping Dessert
Whether you’re hosting a holiday gathering, celebrating a special occasion, or simply craving something sweet and nutty, this Pecan Upside-Down Cake is sure to delight. Its rich flavors, gooey topping, and tender crumb make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can customize it to suit any event.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this pecan upside-down cake might just inspire others to try it too! 🌰✨
