Name: Pecan Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: Butter or cooking spray, for the pan; 1/2 cup packed light or dark brown sugar; 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces; 1/4 cup honey or light corn syrup; 1/8 teaspoon kosher salt; 1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped; 3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature; 2 large eggs, at room temperature; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 cup granulated sugar; 1/2 cup neutral oil (such as grapeseed, vegetable, or canola); 1/4 cup water; 1 teaspoon vanilla extract or paste; 1/4 cup light or dark brown sugar; 1/2 teaspoon kosher salt; 2 teaspoons ground cinnamon; Flaky salt, for sprinkling (optional); Vanilla ice cream, for serving (optional)

There’s something truly magical about a Pecan Upside-Down Cake Recipe—it’s one of those desserts that instantly feels like a cozy, warm hug. Sticky, caramelized pecans nestled atop a fluffy, cinnamon-infused cake make for a perfect balance of textures and flavors that’s downright irresistible. I love pulling this cake out whenever I want to impress guests or treat my family to something a little extra special without fussing over complicated techniques.

This cake shines at fall gatherings or any time you want to switch up basic desserts with something a bit more rustic and elegant. Plus, the beauty of this Pecan Upside-Down Cake Recipe is how it combines pantry staples like brown sugar and cinnamon with the rich, buttery crunch of pecans, making it a crowd-pleaser every single time. Trust me, once you make it, you’ll find plenty of reasons to bake it again.

Ingredients You’ll Need

These ingredients come together like old friends — each one playing a key role in creating that signature sticky topping and tender cake crumb. A quick tip: use fresh, high-quality pecans and real vanilla for the best flavor kick.

Unsalted butter: Using unsalted allows you to control the saltiness, and it melts beautifully for the caramel topping and cake batter.
Light or dark brown sugar: This brings deep molasses notes that work perfectly in the caramel and cake layers.
Honey or light corn syrup: Helps keep the topping glossy and irresistibly sticky.
Kosher salt: Balances sweetness and enhances the nutty flavors.
Raw pecan halves: Coarsely chopped, they add a satisfying crunch and toasty taste.
Sour cream or full-fat Greek yogurt: Adds moisture and tenderizes the crumb for a soft, rich cake.
Large eggs: Provide structure and lift to your cake.
All-purpose flour: Forms the base of the cake — sift it for best results.
Baking powder and baking soda: Both leaveners work together to get your cake perfectly risen.
Granulated sugar: Sweetens and helps create a tender crumb.
Neutral oil (grapeseed, vegetable, or canola): Keeps the cake moist without interfering with flavors.
Water: Balances the batter and adds a bit of steam for lift.
Vanilla extract or paste: A splash makes every bite taste richer and more fragrant.
Ground cinnamon: It infuses the cake with warm spice notes that pair beautifully with pecans.
Flaky salt (optional): I like sprinkling a pinch on top after baking—it’s a tiny twist that elevates the whole cake.
Vanilla ice cream (optional): Because honestly, what’s better than warm cake with melting ice cream?

Variations

One of the fun parts about this Pecan Upside-Down Cake Recipe is how flexible it is—you can easily tweak it to match your mood, pantry availability, or dietary needs. I often like to experiment with different nuts or add a splash of bourbon to the topping for a boozy kick.

Nut swap: I swapped pecans for walnuts once and loved the earthier crunch it added—so don’t hesitate to try your favorites!
Gluten-free option: Use a 1:1 gluten-free baking flour blend and check for proper baking times; I tested this and it turned out wonderfully moist.
Maple syrup substitution: Instead of honey or corn syrup, maple syrup adds a lovely depth and pairs excellently with the cinnamon in the cake.
Spice it up: Adding a dash of nutmeg or cloves to the cake batter can warm things up for extra cozy vibes.

How to Make Pecan Upside-Down Cake Recipe

Step 1: Prep Your Pan and Topping

First things first, grab your cake pan and give it a good greasing with butter or cooking spray. I like an 8 or 9-inch round pan for this. Next, mix together the brown sugar, butter pieces, honey or corn syrup, and kosher salt right in the pan. Spread this mixture evenly, then sprinkle your chopped pecans on top. This is where a good quality butter really makes a difference in getting that shiny caramel texture once baked. Pop the pan into the oven just for a few minutes if you want to soften the butter prior to adding the cake batter—makes things come together faster and prevents clumping.

Step 2: Whisk the Cake Batter

While the topping chills in the oven, whisk together the sour cream (or Greek yogurt) and eggs in a bowl until smooth. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, salt, and the 1/4 cup brown sugar—this dry mix is your flavor base. Slowly add the granulated sugar, oil, water, and vanilla to the wet ingredients and mix until combined. Then fold in the dry ingredients just until you see no streaks of flour; overmixing will make the cake tough, and nobody wants that.

Step 3: Assemble and Bake

Pour the batter gently over your pecan topping in the pan, smoothing out with a spatula to ensure even coverage. Pop the whole thing in the oven and bake at 350°F (175°C) for about 40-45 minutes. You’ll know it’s done when a toothpick inserted near the center comes out clean and the edges are golden brown. Resist the urge to check too often or jiggle the pan—patience yields a better rise!

Step 4: Flip and Finish

Let the cake cool in the pan for 10 to 15 minutes—it’s key to let the topping set a bit, so it’s not too runny when flipped. Then, place a serving plate over the pan and flip quickly but carefully. If any pecans stick to the pan, gently loosen them with a butter knife and press them back into place on the cake. If you enjoy a little salty-sweet contrast, sprinkle flaky salt on top once it’s flipped. This finishing touch is one of my favorite secrets for making the flavors pop.

How to Serve Pecan Upside-Down Cake Recipe

Pecan Upside-Down Cake Recipe - Recipe Image

Garnishes

My go-to garnish is a dollop of freshly whipped cream or a scoop of vanilla ice cream. The cold, creamy texture contrasts so nicely with the warm, caramelized topping. Occasionally, I like to add a sprinkle of extra chopped pecans or a few fresh berries for color and added freshness.

Side Dishes

This cake pairs beautifully with a cup of freshly brewed coffee or a cozy chai latte. For a small brunch spread, I sometimes serve it alongside fresh fruit or a simple green salad with a bright vinaigrette to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve used mini cast-iron skillets to make individual pecan upside-down cakes—everyone loves their own personal skillet. Another fun idea is layering thin slices of the cake with whipped cream in a trifle bowl for a stunning centerpiece dessert that’s super easy to assemble.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pecan upside-down cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for 2-3 days. It stays moist and delicious, though the topping might firm up a bit, which I actually enjoy for a slightly chewier bite.

Freezing

Freezing this cake works wonderfully—just slice it into individual pieces, wrap tightly in foil or plastic wrap, and stash in a freezer-safe container. When I thaw slices overnight in the fridge, they hold their texture and flavor without any drying out.

Reheating

To bring leftover cake back to life, I warm it gently in a low oven (about 300°F) for 10-15 minutes or zap a slice in the microwave for 20 seconds. A quick tip: serve with fresh ice cream or whipped cream right after reheating—it perks it right up!

FAQs

Can I make the Pecan Upside-Down Cake Recipe without honey or corn syrup?

Absolutely! You can substitute the honey or corn syrup with maple syrup or even a light golden syrup. These alternatives will still help keep the topping sticky and add a lovely depth of flavor. Just be mindful that the texture might differ slightly depending on what you use.
How do I prevent the pecan topping from sticking to the pan?

Greasing your pan thoroughly with butter or a good cooking spray is key here. Also, allowing the cake to cool for about 10-15 minutes before flipping helps the caramelized topping set, reducing the chance it’ll stick. Using a non-stick or well-seasoned pan can also make a big difference.
Can I use chopped pecans instead of halves?

Yes, chopped pecans work great! Just be sure they’re coarsely chopped to maintain that delightful crunch and visual appeal. Fine chopping might make the topping more pasty and less textured.
Is sour cream necessary in the cake batter?

Sour cream or full-fat Greek yogurt is important as it adds moisture and richness to the cake, giving it that tender crumb and slight tang that complements the sweetness. If you can’t find sour cream, full-fat yogurt is a perfect substitute.
How long can I store the Pecan Upside-Down Cake?

Stored properly in an airtight container at room temperature, the cake stays best for 2-3 days. For longer storage, freezing is your friend—wrapped tightly, it lasts up to 2 months without sacrificing flavor or texture.

Final Thoughts

This Pecan Upside-Down Cake Recipe holds a special place in my kitchen because it combines simplicity with that wow factor—perfectly caramelized nuts atop a cozy, spiced cake that’s surprisingly easy to make. It’s one of those recipes I turn to when I want something comforting but a little more exciting than the usual. I hope you give it a try soon and enjoy every sticky, nutty, buttery bite as much as I do. Trust me, this cake will become your new favorite go-to dessert!