Pecan Upside Down Cake

 

Pecan Upside-Down Cake: A Buttery, Caramel-Kissed Southern Classic

Few desserts capture the cozy charm of Southern baking like a Pecan Upside-Down Cake. Imagine a layer of glossy caramel, crunchy toasted pecans, and a soft, buttery cake that stays deliciously moist thanks to the magic happening on the bottom of the pan. Then, with one dramatic flip, the golden cake reveals its crown: a shimmering mosaic of caramelized pecans that’s impossibly hard to resist.

This cake is simple enough for weeknight baking yet special enough to grace holiday tables and celebrations. Whether you serve it warm with ice cream or enjoy it with your morning coffee, it never lasts long.

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Why You’ll Love This Cake

• No frosting needed — the caramel-pecan topping is the star.

• Incredibly moist thanks to the caramel soaking into the cake.

• Easy to make with basic ingredients.

• Perfect for gatherings — a guaranteed conversation starter.

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Ingredients

For the Pecan Topping

• ½ cup (1 stick) unsalted butter

• 1 cup packed brown sugar

• ¼ cup honey or maple syrup (optional, for deeper flavor)

• 1 ½ cups pecan halves

For the Cake

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 cup milk (or buttermilk for extra tenderness)

• 2 tsp baking powder

• 1 tsp vanilla extract

• ¼ tsp salt

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Instructions

1. Prepare the Pecan Layer

1. Preheat your oven to 350°F (175°C).

2. Place a 9-inch round cake pan (or cast-iron skillet) over low heat. Melt ½ cup butter, then stir in brown sugar and honey/maple syrup.

3. Once melted and smooth, remove from heat and arrange pecan halves over the caramel mixture.

4. Set aside while you make the cake batter.

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2. Make the Cake Batter

1. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

2. Add the eggs one at a time, mixing well after each.

3. Stir in the vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Add the dry ingredients to the wet mixture in two parts, alternating with the milk. Mix until just combined — do not overmix.

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3. Assemble & Bake

1. Pour the cake batter gently over the pecan layer, spreading evenly without disturbing the nuts.

2. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

3. Let the cake rest for 10 minutes, then run a knife around the edges.

4. Place a plate over the pan and carefully flip.

5. Lift the pan away to reveal the glorious, glossy pecan topping.

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Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• Add a sprinkle of flaky sea salt for a salty-sweet twist.

• Enjoy leftovers with a cup of hot coffee — it’s even better the next day.

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Tips & Variations

• Add cinnamon or nutmeg to the cake batter for a warm spice note.

• Toast the pecans beforehand for deeper flavor.

• Use buttermilk instead of regular milk to make the crumb extra tender.

• Sub pecans with walnuts or almonds if desired.