If you love pecan pie, this Pecan Upside Down Cake is a must-try! Baked into a soft, buttery cake. A gooey brown sugar caramel and toasted pecans go into the bottom of the pan, the vanilla cake batter goes right on top, and when you flip it out, all that glossy caramel pecan topping melts down the sides. It's the dessert I love to bring to the table once the weather turns cool, whether it's a Sunday dinner, a Thanksgiving dessert spread, or just because a cozy fall bake sounds good.
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If you're in the mood for more fall baking, my Apple Cider Donut Cake and Pumpkin Streusel Coffee Cake are two more I make every single year. And if caramel is your thing, you'll want to try these Salted Caramel Apple Pie Bars too!
Why You'll Love This Pecan Pie Upside Down Cake!
This pecan upside-down cake recipe is proof that the best desserts don't have to be complicated. The caramel topping and the cake batter both come together with simple pantry staples, and the flip at the end is what makes it look like it came straight from a bakery.
Here's why this caramel pecan upside-down cake deserves a spot in your fall baking rotation
- The topping bakes right in: The caramel and pecans bake into the cake, so there's no frosting or glaze to make once it comes out of the oven.
- Gooey caramel in every bite: Butter, brown sugar, and corn syrup melt into a rich, glossy caramel that soaks into the top of the cake.
- Toasted pecans: A quick toast in a dry skillet brings out their warm, nutty flavor so they really stand out.
- Soft, tender crumb: Whole milk and Greek yogurt keep the cake moist and tender underneath all that caramel.
- Just one pan: Everything bakes in a single 9-inch round cake pan, making it an easy pecan upside-down cake for weekends and holidays alike.
Equipment Needed
- 9-inch round pan
- Parchment paper
- Skillet (for toasting the pecans)
- Small saucepan
- Hand or stand mixer
- Mixing bowls
- Thin knfe nd serving plate
Key Ingredients
Pecan Topping
Pecan halves: The star of this pecan upside down cake! I roughly chop them so they cover the whole top of the cake, and toasting them first gives them a deeper, nuttier flavor.
Unsalted butter: Butter is a must to make a rich caramel sauce.
Butter and light brown sugar: Melted together, these create the rich caramel base. The brown sugar gives the topping that deep, almost toffee-like flavor I love.
Light corn syrup: This is my secret to a smooth, gooey caramel. It keeps the topping glossy and soft instead of grainy once it bakes.
Bourbon (optional): A tablespoon adds a warm, cozy depth to the caramel. It's totally optional, and the cake is just as delicious without it.
Vanilla extract and salt: Vanilla rounds out the caramel, and a little salt balances all that sweetness so the pecan flavor really shines.
Cake
Softened butter: Room-temperature butter creams up light and fluffy, giving the cake its soft, tender texture.
Granulated sugar and light brown sugar: Using both gives the cake sweetness plus a hint of caramel flavor that ties right back to the topping.
Room temperature eggs: Room temperature eggs blend smoothly into the butter mixture and help the cake rise evenly.
All-purpose flour, baking powder, and salt: Simple dry ingredients that give the cake structure and a light, even rise.
Whole milk and plain Greek yogurt: The milk keeps the batter smooth, and the Greek yogurt adds moisture and a subtle tang that balances the sweet caramel pecan topping.
Vanilla extract: A must in any good butter cake. It adds warmth and flavor to every bite.
Step-By-Step Instructions
Preheat your oven to 350°F. Grease a 9-inch round cake pan, line the bottom with parchment paper, and then grease the parchment too. Be really generous here so the cake releases easily when you flip it!
Add the chopped pecans to a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring often, until they smell nutty and fragrant. Remove from the heat and set aside to cool.
In a small saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup and stir until the sugar dissolves and the caramel is smooth. Let the mixture come to a boil and time for one minute while stirring and remove from the heat. Carefully stir in the bourbon, vanilla, and salt as this will cause it to bubble vigorously.
Pour the caramel into the prepared pan and spread it into an even layer. Sprinkle the toasted pecans all over the caramel.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each one, then mix in the vanilla.
Add the flour mixture to the butter mixture in three additions, alternating with the milk and Greek yogurt. Start and end with the dry ingredients, and mix just until combined. Be careful not to overmix.
Carefully spoon the cake batter over the pecan topping, then gently spread it into an even layer without disturbing the pecans underneath.
Bake for 32 to 35 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 to 15 minutes. Run a thin knife around the edges, place a serving plate over the pan, and carefully flip it over.
Let the pan sit for about a minute before lifting it off so the caramel has a chance to drip down onto the cake. If any pecans stick to the pan, just scoop them off and place them back on the cake while the topping is still warm.
Expert Tips
- Grease the pan and the parchment really well. This is the most important step for getting your caramel pecan upside-down cake to release cleanly in one piece.
- Keep a close eye on the pecans while they toast. They go from perfectly golden to burnt very quickly, so stir often and pull them off the heat as soon as they're fragrant.
- Take the caramel off the heat before adding the bourbon and vanilla, and stir them in carefully since the hot caramel can bubble up.
- Use room temperature butter and eggs so the batter comes together smoothly and fluffy.
- Mix the batter just until the flour disappears. Overmixing can make the cake dense instead of soft and tender.
- Flip the cake within the 10 to 15 minute cooling window. For the most gooey pecan upside-down cake, you want the caramel still warm enough to release from the pan and drip down over the top.
Storage
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Store in an airtight container for up to 4 days. Bring to room temperature before serving.
- Freezer: Wrap the completely cooled cake tightly in plastic wrap, then place it in a freezer-safe container for up to 2 months. Thaw before serving.
Pecan Upside Down Cake
Ingredients
Pecan Topping
- ½ cup unsalted butter
- ½ cup light brown sugar packed
- ¼ cup light corn syrup
- 1 tablespoon bourbon optional
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 and ¾ cups pecan halves roughly chopped
Cake
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- ¼ cup plain Greek yogurt, or sour cream
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Make sure to grease the pan and parchment really well so the cake releases!
- Place the pecans in a dry skillet over medium-low heat and toast for 3–5 minutes, stirring frequently, until fragrant. Remove from the heat and set aside to cool.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup, stirring until the sugar dissolves and the mixture is smooth. Let the mixture come to a boil and time for one minute while stirring and remove from the heat. Carefully stir in the bourbon, vanilla, and salt as this will cause it to bubble vigorously.
- Pour the caramel into the prepared pan. Sprinkle the chopped pecans all over the caramel in the pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a seperate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Add the flour mixture to the butter mixture in three additions, alternating with the milk and yogurt Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
- Carefully spoon the cake batter over the pecan topping and spread it into an even layer, taking care not to disturb the pecans.
- Bake for 32-35 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10–15 minutes. Run a thin knife around the edges, place a serving plate over the pan, and carefully invert. Let the pan sit for about a minute before lifting it off. If any pecans stick to the pan, gently remove them and place them back onto the cake while the topping is still warm.
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