The Sweetest Pecan Upside Down Cake Recipe Ever Made

Southern kitchens have long celebrated this decadent pecan upside down cake that blends rich caramel notes with tender, buttery layers.

Warm spices dance through each moist crumb, creating an irresistible dessert that beckons from the table.

Generations of bakers have perfected this classic treat, infusing it with nostalgic charm and sweet memories.

Pecans provide a delightful crunch against the silky caramel base, transforming a simple cake into an extraordinary experience.

The golden-brown surface glistens with a luxurious coating of toasted nuts and caramelized sugar.

Every slice promises a symphony of textures and flavors that comfort and delight.

Serve this showstopping dessert to create moments of pure culinary joy.

Ingredients for a Gooey Pecan-Topped Cake

Main Ingredients:

• Cake Mix: A convenient and quick base for a delightful dessert.
• Pudding Mix: Adds extra moisture and richness to the cake.
• Eggs: Provides structure and helps bind the cake ingredients.
• Vegetable Oil: Ensures a moist and tender cake texture.
• Water: Helps combine all the ingredients smoothly.

• Pecans: Crunchy nuts that bring a delicious nutty flavor.
• Brown Sugar: Sweet and caramel-like topping for a rich base.
• Butter: Creates a golden, buttery foundation for the cake.

• Baking Spray, Toothpick: Helpful tools for easy preparation and checking cake doneness.

How to Flip the Perfect Pecan Upside Down Cake

Step 1: Prepare the Oven

Fire up your oven to a toasty 350°F (175°C), getting it ready for the delicious magic about to happen.

Step 2: Create Cake Batter

• Cake mix
• Pudding mix
• Eggs
• Vegetable oil
• Water

Whip these ingredients together using an electric mixer until the batter becomes silky smooth and free of lumps, about 2-3 minutes.

Set the batter aside momentarily.

Step 3: Prepare the Cake Pan

Grab a bundt or square baking pan and give it a generous spray with baking spray.

Pour melted butter into the pan, making sure it creates an even, golden layer across the bottom.

Step 4: Build the Pecan Base

Sprinkle a generous layer of brown sugar over the melted butter.

Carefully arrange pecan halves across the sugary surface, creating a beautiful nutty landscape.

Step 5: Pour and Spread Batter

Gently pour the prepared cake batter over the pecans, ensuring an even distribution.

Use a spatula to spread the batter carefully, covering all the pecans.

Step 6: Bake to Perfection

Slide the pan into the preheated oven.

Bake for 45 minutes (or 35 minutes if using a square pan).

Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 7: Cool and Reveal

Allow the cake to rest in the pan for 10-15 minutes.

Then, with a confident flip, invert the cake onto a serving plate.

Let it cool completely to allow the flavors to settle and the caramel to set.

Step 8: Serve and Enjoy

Slice into this stunning pecan masterpiece and savor the rich, caramelized goodness of your homemade upside-down cake.

Tips for Sticky, Sweet, and Perfect Results

• Choose fresh, crisp pecans without any rancid smell for the best flavor and texture in your cake.
• Generously spray the pan with baking spray and ensure complete butter and brown sugar coverage to help the cake release smoothly.
• Use the toothpick test by inserting it in the center; if it comes out clean with no wet batter, the cake is perfectly baked.
• Allow cake to cool in the pan for 10-15 minutes before inverting to help set the caramel-like pecan topping and prevent breaking.
• Experiment with adding a dash of cinnamon or vanilla extract to the batter for an extra layer of delicious complexity.

Best Way to Store and Reheat Upside Down Cake

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Cover the cake with plastic wrap to prevent drying out.
• Keep cake at room temperature for 1-2 days if serving soon, but refrigeration is recommended to maintain freshness.
• Warm individual slices in the microwave for 15-20 seconds. For best texture, heat in a preheated oven at 300°F for 5-7 minutes, which helps restore the cake's moisture and crispness.
• Wrap the cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Tasty Pairings for Pecan Caramel Cake

• Boost Flavor Harmony: Complementary Pecan Cake Pairings
• Brew Rich Coffee Match: Dark roast or espresso cuts through the cake's sweetness, enhancing nutty pecan undertones and providing a robust counterpoint to the dessert's rich caramel notes.
• Select Sweet Wine Companion: Late harvest Riesling or muscatel wine offers a delightful sweet contrast, its fruity and honeyed profile beautifully complementing the cake's caramelized pecans and brown sugar layers.
• Create Creamy Sidekick: Vanilla bean ice cream or whipped mascarpone cream adds a cool, silky texture that balances the warm cake's density, creating a luxurious contrast in temperature and mouthfeel.
• Serve Spiced Tea Accent: Cinnamon or chai tea provides warm, aromatic spices that echo the cake's nutty, caramelized elements, creating a harmonious and comforting dessert experience.

Ways to Tweak the Flavor of This Upside Down Cake

• Gluten-Free Pecan Cake: Replace regular cake mix with a gluten-free cake mix and ensure all ingredients are certified gluten-free. Use almond flour as an alternative base.
• Dairy-Free Version: Substitute butter with coconut oil or vegan margarine. Use plant-based milk instead of water for added moisture and richness.
• Low-Sugar Alternative: Use sugar-free cake mix and replace brown sugar with monk fruit sweetener or stevia. Reduce overall sugar content while maintaining cake's delicious flavor profile.
• Keto-Friendly Adaptation: Replace cake mix with almond flour and coconut flour. Use sugar-free sweeteners like erythritol. Add cream cheese to increase fat content and maintain cake's texture.

FAQs

• Can I use a different type of nut instead of pecans?

Yes, you can substitute pecans with walnuts or almonds. The cake will still taste delicious, though the flavor profile will slightly change.

• Do I need any special equipment to make this cake?

You’ll need a bundt or square pan, an electric mixer, and basic baking tools like measuring cups and a toothpick for testing doneness.

• Is this recipe beginner-friendly?

Absolutely! This cake is super easy to make. The cake mix and pudding mix simplify the process, making it perfect for novice bakers who want a foolproof dessert.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. Typically, this takes about 45 minutes in a bundt pan or 35 minutes in a square pan.

What Makes This Pecan Upside Down Cake Stand Out

• Quick and Easy Baking: Whip up this delightful dessert with minimal effort using a cake mix and simple ingredients that come together in no time.
• Stunning Presentation: Create a gorgeous upside-down cake with beautifully arranged pecans that caramelize into a rich, golden topping when flipped.
• Crowd-Pleasing Flavor: Enjoy the perfect balance of sweet caramelized sugar, crunchy pecans, and moist cake that will wow family and friends at gatherings.
• Versatile Dessert: Perfect for potlucks, holiday celebrations, or a comforting treat that works equally well for casual family dinners or special occasions.

Pecan Upside Down Cake Recipe

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4.8 from 22 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Sweet Southern charm meets dessert perfection in this pecan upside down cake, a delightful blend of caramelized nuts and moist golden cake. Warm spices and rich caramel create a memorable finale that invites you to savor each indulgent slice.

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Ingredients

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Main Ingredients:

• 1 cup pecan halves
• 1 cup light brown sugar
• 1/2 cup (1 stick) butter, melted

Cake Base:

• 1 box yellow cake mix
• 1 package instant vanilla pudding mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water

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Instructions

1. Warm the oven to a moderate temperature of 350°F, creating an ideal baking environment for the cake.
2. Integrate the cake mix, pudding mix, eggs, vegetable oil, and water into a mixing bowl, whisking vigorously with an electric mixer until the batter achieves a silky, uniform consistency, approximately 2-3 minutes.
3. Thoroughly coat a bundt or square baking vessel with non-stick spray to prevent potential adhesion.
4. Drizzle melted butter across the pan’s surface, ensuring a comprehensive and uniform distribution.
5. Generously cascade brown sugar over the butter layer, creating a sweet foundation.
6. Meticulously position pecan halves across the sugar-butter base, arranging them with precision.
7. Gently cascade the prepared batter over the pecan arrangement, using a spatula to spread the mixture evenly and cover the nuts completely.
8. Transfer the pan to the preheated oven, allowing the cake to bake for 45 minutes (reducing to 35 minutes for a square pan), monitoring for a clean toothpick test.
9. Remove from the oven and permit the cake to rest within the pan for 10-15 minutes, allowing initial cooling and set stabilization.
10. Carefully invert the cake onto a decorative serving plate, revealing the caramelized pecan topping.
11. Allow the cake to cool completely, ensuring optimal texture and flavor development before serving.

Notes

• Swap pudding mix with Greek yogurt or sour cream for a tangier, less sweet cake with enhanced moisture.
• Toast pecans beforehand to intensify their nutty flavor and bring out deeper, richer notes in the dessert.
• Use gluten-free cake mix and verify pudding mix ingredients for a celiac-friendly version that maintains the original cake’s delicious texture.
• Experiment with maple syrup instead of brown sugar for a more complex caramel-like bottom layer that complements the pecans’ natural sweetness.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 20 g
• Sodium: 250 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg