Indulge your pecan passion with this stunning and impressive yet simple to bake Pecan Upside-Down Cake in just 40 minutes. A caramel-coated pecan layer rests atop a moist, melt-in-your-mouth crumb, creating a delightful textural contrast in every bite.
Imagine a moist, soft, pillowy pound cake crowned with a luscious layer of crunchy pecans soaked in sticky, warm delicious caramel sauce. That's this decadent pecan dessert perfection.
Every bite is bursting with contrasting textures and layers of flavor, guaranteed to satisfy your sweet tooth. This cake is a perfect pairing of a classic pecan pie and a traditional pound cake.
This decadent cake features a classic, buttery pound cake adorned with a sweet and crunchy pecan topping just like my Pecan Praline Cake.
Table of Contents
Why You'll Love This Recipe
- This delectable cake with an incredibly moist, soft and tender crumb whips up in just 40-minutes, making it perfect for baking beginners.
- This cake is made with common kitchen staples, it's an easy choice for budget-conscious bakers and those short on time.
- This versatile cake is perfect for any occasion, from festive gatherings to cozy afternoons with tea. Its delicious flavor makes it a crowd-pleaser and an anytime treat.
- Serve warm for the ultimate gooey, crunchy experience. This pecan pound cake is perfect for impressing guests or enjoying a comforting treat at home.
What is an Upside Down Cake
The upside-down cake is a delightful twist on classic desserts, featuring sweet fruits or nuts that bake into the bottom and transform into a stunning topping when flipped. This effortless cake combines elegance with ease, as you simply add your favorite fruits or nuts before baking. Flipping the cake allows the juices to seep into the sponge, enhancing its moisture and tenderness.
Ingredients
- All-Purpose Flour gives structure to this cake.
- Pecans are the hero of this recipe.
- Sour Cream adds acidity, fats and structure to the cake with a tangy flavor.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Replace honey with light corn syrup in the recipe. But know that honey has a distinct and complex flavor profile due to its floral source, while light corn syrup is much sweeter and lacks depth of flavor.
- Full-fat Greek yogurt is the closest substitute to sour cream in terms of texture and fat content. Substitute equal parts Greek yogurt for sour cream. Regular plain yogurt is less thick than Greek yogurt and might require draining some whey before using.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Pecan Upside Down Cake
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Heat a pan over medium-low heat. Add butter, brown sugar, honey, cinnamon powder, salt, and chopped pecans.
2. Continue stirring until the butter melts and the sugar dissolves. Remove the pan from the heat once this happens.
3. Spread the mixture evenly over the bottom of the pan and set aside.
4. Sift together the all-purpose flour, baking powder, and baking soda. Whisk to combine and set aside.
5. In a large bowl, use an electric mixer to beat the sugar, eggs, and vanilla extract on high speed for 1–2 minutes. Add the vegetable oil and mix again. Then, incorporate the sour cream and milk, mixing until fully combined.
6. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to over-mix the batter.
7. Pour the batter over the prepared pan with the caramel pecan icing spread evenly on the bottom.
8. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and slightly firm to the touch.
Serving Suggestions
- Ice-Cream: Craving pure indulgence? This cake and a scoop of vanilla ice cream (or any ice cream of your choice) are a match made in heaven.
- Dollop of Whipped Cream: A dollop of luscious whipped cream elevates this cake to pure creamy perfection.
Expert Tips
- Proper greasing is critical and your secret weapon for consistently flawless cakes. A quick application of butter, oil, or cooking spray to the cake pan guarantees effortless removal after baking, without any risk of breakage.
- Avoid overcooking the Caramel Icing. Just allow the butter to melt and pour it over the greased cake pan right away. Overcooking the icing on stove will make it hard.
- Let your cake cool for 10 minutes after leaving the oven. This allows it to set slightly without drying out. Then gently run a butter knife along the pan edges, loosening the cake from its warm embrace.
- If any pecan icing sticks to the pan, don't panic. Just carefully scoop out the pieces and gently reassemble them on top of your cake.
- Do not Over-bake. Remember, every oven is different. While my cake takes around 30 minutes, yours might be ready a few minutes earlier or later. To avoid disappointment (and dry, over-baked cakes), I recommend start checking for doneness 5 minutes before the estimated time. Insert a toothpick into the center of the cake - if it comes out clean with just a few moist crumbs, it is ready.
- If you notice your cake browning too quickly, reduce the oven temperature by 25°F and/or cover the cake pan with aluminum foil to avoid darkening of the cake quickly.
Recipe FAQs
This cake is best enjoyed fresh from the oven for maximum flavor and texture. However, if you're looking for some prep-ahead convenience, Bake the cake a day ahead and store it at room temperature wrapped tightly in plastic wrap. When ready to serve, reheat individual slices gently in the microwave for a few seconds to warm it up and revive the texture.
Be sure to remove the cake from the pan while it's still slightly warm. If left to cool completely, there's a risk it will stick to the bottom due to the caramel and pecans adhering to the pan. To facilitate easy release, gently heat the cake pan over low heat on the stovetop for about a minute to melt the sugar.
How to Store
Room Temperature
The Upside Down Cake with Pecans will remain fresh for 2 to 3 days at room temperature. Store the pieces in an airtight container to maintain freshness.
Refrigerator
Store this delectable cake in the fridge, and enjoy slices that retain their moist texture and delicious flavor for up to 3-4 days. Perfect for satisfying sweet cravings throughout the week.
Freezing Instructions
Wrap the cake pieces individually in plastic wrap and then add a layer of foil. Place the wrapped cake pieces on a baking tray and freeze for an hour until they harden. Afterward, transfer the frozen pieces to an airtight container or a ziploc freezer bag. Stored this way, the cake pieces will remain fresh in the freezer for up to 3 months.
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Related Cake Recipes
Recipe
Pecan Upside Down Cake
Equipment
- 1 9'' round cake pan
Ingredients
Pecan Upside-Down Cake
- ¾ cup sour cream (170 g) room temperature
- ½ cup vegetable oil (115 g)
- ¼ cup milk (57 ml) room temperature
- 2 eggs (large) room temperature
- 1 ½ cup all-purpose flour (180 g)
- 1 ½ teaspoon baking powder (7 g)
- ½ teaspoon baking soda (3 g)
- 1 teaspoon vanilla extract (5 g)
- ¾ cup castor sugar (170 g)
- ¼ teaspoon salt (⅕ g)
Caramel Pecan Icing
- 1 cup pecans (125 g) coarsely chopped
- ¼ cup corn syrup or honey (85 g)
- ½ cup brown sugar (light or dark) (100 g)
- ½ cup unsalted butter (113 g)
- ¼ teaspoon cinnamon powder (0.69 g)
Instructions
Pecan Upside-Down Cake
- Preheat oven to 350 F degrees. Take a 9-inch pan, spray it with baking spray and line the bottom with parchment paper and set aside.
- Take a medium sized saucepan and place it on the heat at medium-low heat. Add butter, brown sugar, honey, cinnamon powder, salt and chopped pecans. Keep stirring and wait for the butter to melt. Once the butter has melted and sugar is dissolved. Spread this mixture over the bottom of the pan. Set aside.
- In a medium-sized bowl, sift together all-purpose flour, baking powder and baking soda. Whisk the ingredients and set it aside.
- Take a large bowl and beat the sugar, eggs and vanilla extract using an electric mixer on high speed for 1 – 2 minutes. Add vegetable oil and beat again. Now, add the sour cream and milk, mix until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just incorporated together. Do not overmix the batter.
- Pour the batter over the prepared pan with caramel pecan icing.
- Place the cake pan on the middle rack of the oven and bake for 30 – 35 minutes until a toothpick inserted in the center of the cake comes out clean with a few crumbs.
- Let the cake sit in the pan for 8 – 10 minutes and gently run a butter knife along the edges of the cake to help it loosen up easily out of the pan.
- There might be some pecans and sauce stuck to the pan, scoop it out and place it on the cake.
Notes
- Proper greasing is critical and your secret weapon for consistently flawless cakes. A quick application of butter, oil, or cooking spray to the cake pan guarantees effortless removal after baking, without any risk of breakage.
- Avoid overcooking the Caramel Icing. Just allow the butter to melt and pour it over the greased cake pan right away. Overcooking the icing on stove will make it hard.
- Let your cake cool for 10 minutes after leaving the oven. This allows it to set slightly without drying out. Then gently run a butter knife along the pan edges, loosening the cake from its warm embrace.
- If any pecan icing sticks to the pan, don't panic. Just carefully scoop out the pieces and gently reassemble them on top of your cake.
- Do not Over-bake. Remember, every oven is different. While my cake takes around 30 minutes, yours might be ready a few minutes earlier or later. To avoid disappointment (and dry, over-baked cakes), I recommend start checking for doneness 5 minutes before the estimated time. Insert a toothpick into the center of the cake - if it comes out clean with just a few moist crumbs, it is ready.
- If you notice your cake browning too quickly, reduce the oven temperature by 25°F and/or cover the cake pan with aluminum foil to avoid darkening of the cake quickly.
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