We’ve all tried pineapple upside down cake. But have you ever heard of pecan upside down cake?
This decadent Southern dessert isn’t as well-known but IS just as delicious.
Between the tender, brown butter cake topped with caramelized pecans and the dreamy, sticky-sweet sauce, it’s pretty hard to beat.
Serve it slightly warm to experience the gooey caramel in all its glory. Or enjoy it at room temperature for a sweet pick-me-up.
Why You’ll Love This Pecan Upside Down Cake
Sweet, Nutty Taste: Much of the cake’s unique flavor comes from browned butter and brown sugar, making it nutty and wonderfully rich.
Soft & Moist Texture: Sour cream and buttermilk make the cake incredibly tender with a perfect crumb.
Stunning Presentation: This cake’s visually appealing pecan-studded top makes it a gorgeous centerpiece.
Make-Ahead Marvel: Pecan upside down cake actually improves in flavor when made a day in advance. So feel free to prep it ahead.
Ingredients
- Pecans: For the signature caramelized topping. They provide crunch and a decadent pecan pie flavor.
- Brown Butter: It gives the cake the most incredibly deep, nutty flavor. Make it first so it has time to cool.
- Light Brown Sugar: Adds moisture and sweetness and intensifies the caramel flavor.
- Light Corn Syrup: Creates a smooth, glossy caramel that stays soft even when cooled. It also prevents sugar crystallization in the topping.
- Salt: Use it in both the topping and the cake to enhance the other ingredients.
- All-Purpose Flour: For structure.
- Baking Powder & Baking Soda: To help the cake rise into a light, tender treat.
- Egg: Provides structure, richness, and moisture and keeps everything together.
- Vanilla Extract: Brings a classic sweet flavor.
- Buttermilk: Adds the fat needed for moisture and tenderness.
- Sour Cream: Provides tanginess and moisture.
How to Make Pecan Upside Down Cake
The magic of this cake happens when you flip it, releasing a cascade of amber caramel that drips luxuriously down the sides.
And its built-in decorations mean you don’t need to do anything but let it cool. How great is that?
Here are the steps:
1. BROWN the butter in a skillet over medium-low heat. Stir frequently until foamy and golden brown. Cool.
2. PREHEAT the oven to 350°F and grease an 8-inch baking dish. Line with parchment paper.
3. STIR the butter, brown sugar, and corn syrup in a saucepan until the sugar dissolves. Add the cinnamon, salt, and pecans, then pour into the baking dish.
4. MIX the flour, baking powder, baking soda, and salt. Combine sour cream and buttermilk.
5. BLEND the brown butter with brown sugar, then add the egg and vanilla. Alternate adding dry ingredients and the sour cream mixture, starting and ending with flour.
6. SPREAD the batter over the pecans and bake for 35-40 minutes.
7. COOL for 5 minutes, then invert onto a plate. Remove the parchment, cool, and enjoy!
Tips for the Best Pecan Upside Down Cake
This cake is perfect for cozy gatherings or just a treat-yourself moment. And it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
But if you’re nervous about the topping, check out these tips:
- Room-temperature ingredients. Set everything out early for even mixing.
- Toast the pecans. For a richer flavor, toast the pecans at 350°F for 5-7 minutes before adding them to the caramel.
- Spoon the batter carefully. Instead of pouring the cake batter into the baking dish, spoon it over the pecans instead. It’ll prevent disturbing them.
- Don’t overmix or overbake. Combine the wet and dry ingredients by hand until they’re just mixed. Check the cake early, as every oven is different, and use the toothpick test to check for doneness.
- Flip quickly. Let the cake cool for only 5-10 minutes. Then, quickly invert it onto a serving platter. That way, you get some of the caramel dripping down the sides.
- Add toppings. Enjoy it warm or at room temp with whipped cream, vanilla ice cream, or even more caramel sauce!
- Tweaking the recipe is fine. Feel free to use regular butter, add spices (nutmeg or cinnamon), or swap the pecans out for another variety of nuts.
How to Store
This is one of those “impossible to stop” cakes, so leftovers may not be a problem.
If you do have some, though, they store quite nicely.
To Store: Wrap the cake tightly in plastic or transfer it to an airtight container. You can refrigerate it for up to a week, but try to enjoy it within 3-4 days for the best taste.
To Freeze: Let the cake cool completely, then wrap it in multiple layers of plastic wrap. Wrap again with aluminum foil, then freeze for 2-3 months. Thaw at room temperature for 1 hour before serving.
To Reheat: Warm individual slices in the microwave for 10-20 seconds.
More Pecan Desserts You Have to Try
Pecan Pie Cheesecake Bars
Caramel Pecan Sticky Buns
Pecan Dump Cake
Butter Pecan Cake
Pecan Upside Down Cake
8
servings25
minutes45
minutes411
kcalThis pecan upside-down cake combines buttery caramelized pecans with a tender, moist cake infused with the rich, luxurious flavor of browned butter.
Ingredients
- For the Cake Batter
2/3 cup unsalted butter, softened
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup buttermilk
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
- For the Pecan Topping
1/2 cup unsalted butter
1/2 cup light brown sugar, packed
1/3 cup light corn syrup
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 1/2 cups pecans, roughly chopped
Instructions
- Brown the Butter: Melt 2/3 cups of butter in a medium skillet over medium-low heat. Stir frequently until it begins to bubble, then stir constantly until it becomes foamy.
- Remove the skillet from the heat when the butter is golden and fragrant. Pour the brown butter into a shallow, heatproof bowl, scraping in the brown bits with a spatula. Set aside to cool.
- Preheat the oven to 350°F. Grease an 8-inch baking dish with cooking spray or butter and line it with parchment paper.
- Make the Pecan Topping: In a large saucepan, combine the butter, brown sugar, and corn syrup over medium heat. Stir frequently until the sugar dissolves and the butter is melted.
- Remove from the heat and stir in the cinnamon, salt, and pecans until well combined. Pour the pecan mix into the baking dish and spread evenly. Set aside.
- Make the Cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In a measuring glass, whisk the sour cream and buttermilk until well combined. Set both aside.
- In a separate large bowl, whisk the cooled brown butter with the brown sugar until smooth. Blend in the egg and vanilla.
- Alternate adding the dry ingredients and sour cream mixture, starting and ending with the flour. Stir gently by hand until just combined.
- Pour the batter into the cake pan, spreading it evenly over the pecans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before carefully inverting it onto a serving plate. Remove the parchment paper and leave to cool. Serve warm or at room temperature, and enjoy!
Notes
- Toast the pecans for 5 to 7 minutes at 350°F to amp up the flavor.
- Instead of pouring the cake batter into the baking dish, spoon it over the pecans instead. It’ll prevent disturbing them.
Anxious to try the Pecan Upside-down cake. Also several others.