Pecan Upside Down Cake

This dessert layers buttery caramelized pecans over a tender, moist cake that bakes up golden and flips out with a glossy nut topping.
It works for holidays, potlucks, or a simple weekend bake, and it comes together with pantry staples in under an hour.

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Why you’ll love it

• Nutty and sweet topping adds a rich, buttery crunch to every slice.
• Moist crumb balances the caramel layer for a satisfying bite.
• Simple method and common ingredients make it weeknight friendly.
• Great warm with ice cream or at room temperature with coffee.

Ingredients

For the topping

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1 cup pecan halves or chopped pecans

For the cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole milk or buttermilk

Equipment

• 9-inch round cake pan, mixing bowls, whisk, hand mixer or stand mixer, small saucepan, rubber spatula, cooling rack, parchment circle for the pan bottom.

Step-by-step instructions

1. Preheat oven to 350°F or 175°C and grease a 9-inch round cake pan, then line the bottom with parchment for a clean release.
2. Make the topping by melting 1/2 cup butter in a small saucepan over medium heat, then stir in 1 cup brown sugar and cook until the mixture looks glossy and bubbling.
3. Pour the hot topping into the prepared pan and spread evenly, then scatter pecans in a single layer over the caramel.
4. For the cake, whisk flour, baking powder, and salt together in a bowl and set aside.
5. In a separate bowl, beat softened butter with granulated sugar until light and fluffy, then beat in the eggs one at a time and mix in vanilla.
6. Add dry ingredients in two additions, alternating with the milk, mixing just until combined to keep the crumb tender.
7. Gently spoon batter over the pecans and smooth the top so it bakes evenly.
8. Bake 35 to 40 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 10 minutes on a rack, then run a thin knife around the edge, invert onto a serving plate, and lift the pan away slowly.
10. Peel off parchment and let the cake set a few minutes before slicing, then serve warm or at room temperature.

Tips for success

• Do not overmix the batter after adding dry ingredients to keep the cake soft.
• Arrange pecans face down for the most polished look once inverted.
• Place the cake pan on a foil-lined sheet during baking to catch any bubbling caramel.
• If using buttermilk, the crumb will taste richer and stay moist longer.

Variations

• Swap in walnuts or a mix of pecans and walnuts for a different crunch.
• Add a pinch of cinnamon or nutmeg to the caramel or batter for a warm spice note.
• Stir orange zest into the batter for a citrus aroma that pairs well with pecans.

Serving ideas

• Slice and serve warm with vanilla ice cream or softly whipped cream.
• Dust with confectioners’ sugar right before serving for a simple finish.
• Pair leftovers with morning coffee or tea as a sweet breakfast treat.

Storage and reheating

• Store cooled cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 4 days.
• Reheat slices briefly in the microwave or warm at 300°F or 150°C for a few minutes to loosen the caramel.