Pecan Upside Down Cake Recipe
Imagine a dessert that’s gooey, nutty, melt-in-your-mouth tender, and looks like pure edible art when you flip it out of the pan. That’s exactly what you get with Pecan Upside Down Cake. This crowd-pleasing classic takes all the cozy flavor of caramelized pecans and buttery cake, then turns it upside down—literally! It’s a showstopper for holidays, Sunday dinners, or whenever you crave something special, and you’ll love how easy it is to make using a simple yellow cake mix.
Ingredients You’ll Need
You only need a handful of pantry staples and a few simple steps to whip up this decadent treat. Each ingredient plays a crucial role, from the rich, nutty crunch of pecans to the moist, fluffy cake that soaks up all the brown sugar goodness.
- Unsalted Butter (1/2 cup, melted): This forms the luscious base for the topping and adds rich flavor throughout the cake.
- Light Brown Sugar (1 cup, packed): When paired with butter, it creates a sticky caramel layer that soaks into the pecans and cake.
- Chopped Pecans (1 1/2 cups): The star of the show, they provide crunch and a toasty, nutty depth that makes this cake unforgettable.
- Yellow Cake Mix (1 box, 15.25 oz): The ultimate shortcut—delivers a moist, flavorful cake base without the fuss.
- Large Eggs (3): Bind the cake together and add richness for a perfectly fluffy crumb.
- Water (1 cup): Keeps the cake mix light and tender; swap with buttermilk for extra richness if you like.
- Vegetable Oil (1/2 cup): Ensures a moist, soft cake that stays fresh for days.
- Vanilla Extract (1 teaspoon): Rounds out all the flavors with that classic warm, sweet vanilla aroma.
How to Make Pecan Upside Down Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Generously coat a 9×13-inch baking dish with nonstick spray. This step is extra important—you want every gorgeous piece of Pecan Upside Down Cake to release easily, taking all that caramelized pecan topping with it.
Step 2: Create the Pecan Topping
In a medium bowl, stir together the melted butter and packed light brown sugar until well combined. Spread this buttery mixture evenly over the bottom of your prepared pan. Sprinkle the chopped pecans over the brown sugar layer so every bite will have that signature nutty crunch.
Step 3: Mix the Cake Batter
Grab a large mixing bowl and add the yellow cake mix, eggs, water, vegetable oil, and vanilla extract. Beat everything with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and creamy. You’ll notice it gets lighter and fluffier as you mix.
Step 4: Assemble and Bake
Pour the cake batter gently over your pecan-brown sugar mixture, taking care not to disturb the layers. Use a spatula to spread the batter evenly to each edge of the pan. Slide it into your preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly to the touch.
Step 5: Invert and Cool
Let the cake rest in the pan for 5 to 10 minutes after baking—just enough to let the caramel settle but not harden. Carefully invert the cake onto a large serving platter (hold your breath for the dramatic reveal!), then let it cool slightly before slicing. The pecan topping should be glossy, golden, and utterly irresistible.
How to Serve Pecan Upside Down Cake
Garnishes
A dollop of freshly whipped cream or a scoop of creamy vanilla ice cream makes every slice of Pecan Upside Down Cake extra dreamy. If you’re feeling fancy, a light dusting of powdered sugar or a drizzle of warm caramel sauce will really take it over the top.
Side Dishes
This cake pairs beautifully with a hot cup of coffee, spiced chai, or even a glass of cold milk. For festive occasions, serve alongside fresh berries or a fruit salad to balance the sweetness and add a pop of color.
Creative Ways to Present
Try baking the Pecan Upside Down Cake in individual ramekins for personal-sized treats, or cut the cake into squares and serve on a tiered dessert tray for parties. For a rustic look, add a few whole toasted pecans on top just before serving.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days—just let it come to room temperature before serving for the best flavor and texture.
Freezing
Pecan Upside Down Cake freezes surprisingly well! Wrap individual slices or the whole cake tightly in plastic wrap and then in foil. Freeze for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating
To enjoy warm, gooey cake any time, reheat slices in the microwave for about 15–20 seconds. If reheating larger portions, cover and warm in a 300°F oven for 10 minutes until heated through—the pecan topping will be just as delicious as when freshly baked.
FAQs
Can I use a different type Dessert
Absolutely! While pecans are classic in Pecan Upside Down Cake, you can try walnuts or even almonds for a slightly different flavor and texture. Just be sure to chop them to a similar size so the topping bakes evenly.
Can I make this cake in advance for a party?
Yes! This cake is perfect for making ahead. Bake it a day in advance and store covered at room temperature. In fact, letting it rest overnight can help the flavors meld, making the topping even more luscious.
What’s the best way to invert the cake without making a mess?
Let the cake cool in the pan for just 5 to 10 minutes, then run a knife around the edges. Place a platter over the pan, hold both securely, and flip in one swift motion. If any pecans stick to the pan, just scoop them out and gently press them back on top.
Can I use a homemade cake batter instead of a boxed mix?
Definitely! If you have a favorite yellow cake recipe, you can use it here. Just be sure to use enough batter for a 9×13-inch pan and follow the same baking instructions.
Is it possible to make a dairy-free version?
Yes! Substitute your favorite dairy-free butter and plant-based milk (like almond or oat milk) for the butter and water. Double-check your cake mix ingredients to ensure they’re dairy-free as well.
Final Thoughts
If you’re searching for a dessert that’s as impressive as it is easy, Pecan Upside Down Cake is the answer. Every bite is a perfect mix of gooey caramel, crunchy pecans, and moist yellow cake. Whether you bake it for a special occasion or just because, this recipe is bound to become a beloved favorite in your kitchen. Give it a try—you’re going to fall in love!
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Pecan Upside Down Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pecan Upside Down Cake is a delightful blend of buttery brown sugar, crunchy pecans, and moist yellow cake. Perfect for holiday gatherings or any dessert craving, it offers a rich and nutty flavor with a beautiful caramelized top.
Ingredients
For the Topping
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 1/2 cups chopped pecans
For the Cake
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray to ensure the cake doesn’t stick.
- Make the Topping: In a medium bowl, mix the melted butter and brown sugar until well combined. Spread this mixture evenly on the bottom of the prepared pan. Sprinkle the chopped pecans evenly over the brown sugar mixture to create the topping layer.
- Prepare the Cake Batter: In a large bowl, combine the yellow cake mix, eggs, water, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes or until the batter is smooth and well blended.
- Assemble and Bake: Carefully pour the cake batter over the pecan topping layer in the pan, spreading evenly. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 5 to 10 minutes. Run a knife around the edges if needed, then carefully invert the cake onto a large serving platter so the pecan topping is on top. Let the cake cool slightly before slicing and serving.
Notes
- Grease the pan thoroughly to prevent sticking when inverting the cake.
- Substitute water with buttermilk for a richer flavor and moist texture.
- Serve warm topped with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
