Introduction

This Irresistible Pecan Upside Down Cake combines a rich caramel pecan topping with a moist, buttery cake. Perfect for dessert or a special occasion, it offers a beautiful presentation and delicious flavor that will impress your friends and family.

The image shows a round cake with a thick layer of toasted pecans on top, which are shiny and golden brown. The cake has three visible layers: the top layer has a crunchy texture from the pecans, the middle layer is light yellow and soft with dark swirls of chocolate or cinnamon running through it, and the bottom layer is similar to the middle, slightly crumbly and moist. A large slice is cut out, showing the inside layers clearly. The cake sits on a white plate that is on a white marbled surface, with some crumbs around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Caramel Pecan Topping:

110 g (1/2 cup) butter (vegan butter sticks work perfectly)
110 g (1/2 cup) light brown sugar
36 ml (3 tablespoons) corn syrup (can substitute with maple syrup or golden syrup)
Pinch of salt
130 g (1 cup) pecan halves

Cake Batter:

150 g (1 1/4 cups) all-purpose flour
150 g (3/4 cup) granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
180 ml (3/4 cup) whole milk
120 ml (1/2 cup) vegetable oil
2 large eggs
2 teaspoons vanilla extract

Instructions

Step 1: Preheat your oven to 180°C (350°F). In a saucepan, melt the butter over medium heat. Stir in the light brown sugar, corn syrup, and a pinch of salt. Cook until the mixture is bubbly, then remove from heat and stir in the pecan halves.
Step 2: Pour the caramel pecan mixture evenly into the bottom of a greased 9-inch round cake pan.
Step 3: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 4: In another bowl, combine the milk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
Step 5: Carefully pour the batter over the pecan topping in the cake pan, spreading it evenly.
Step 6: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edge, place a serving plate over the pan, and invert the cake onto the plate. Serve warm or at room temperature.

Tips & Variations

For extra flavor, toast the pecans lightly before adding them to the caramel mixture.
Substitute corn syrup with pure maple syrup or golden syrup for a different caramel note.
Try adding a pinch of cinnamon or nutmeg to the cake batter for a warm spice flavor.
Make the cake vegan by using plant-based milk and egg substitutes.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm slices gently in a microwave for 15-20 seconds or in a low oven to restore the gooey caramel texture.

How to Serve

This image shows a round cake with two layers on a white marbled surface. The top layer is fully covered with shiny, caramelized pecan nuts, giving it a rich brown, crunchy texture. The cake itself is light yellow with a fluffy texture, and there is a visible swirl of brown cinnamon or chocolate filling between the two layers. A slice is removed, revealing the inside layers clearly and showing some crumbs around the base of the cake. The lighting highlights the glossy nuts and soft cake clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds can be great alternatives and will work similarly in the caramel topping.

How do I prevent the caramel from sticking to the pan?

Greasing the cake pan well before adding the caramel topping helps prevent sticking. Also, letting the cake cool slightly before inverting reduces the risk of the topping sticking to the pan.

Irresistible Pecan Upside Down Cake Recipe

Print Recipe

★★★★★

4.7 from 420 reviews

This Irresistible Pecan Upside Down Cake features a rich, buttery caramel pecan topping that perfectly complements the moist and tender cake beneath. Made with a luscious caramel sauce using vegan butter, brown sugar, and corn syrup, this dessert offers a delightful texture contrast with crunchy pecan halves. Ideal for a comforting treat or a festive occasion, this cake brings a classic Southern dessert to life with an easy-to-follow recipe.

Author: Tara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American Southern
Diet: Vegan

Ingredients

Scale

Caramel Pecan Topping

110 g (1/2 cup) butter (vegan butter sticks work perfectly)
110 g (1/2 cup) light brown sugar
36 ml (3 tablespoons) corn syrup (can substitute with maple syrup or golden syrup)
Pinch of salt
130 g (1 cup) pecan halves

Cake Batter

200 g (1 cup) all-purpose flour
150 g (3/4 cup) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
120 ml (1/2 cup) plant-based milk (almond, soy, or oat milk works well)
80 ml (1/3 cup) vegetable oil or melted vegan butter
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar or white vinegar

Instructions

Prepare the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and a pinch of salt. Cook until the mixture begins to bubble and the sugar dissolves completely, about 2-3 minutes. Remove from heat and stir in the pecan halves to coat them evenly.
Assemble the Topping in the Pan: Pour the caramel pecan mixture into the bottom of a greased 9-inch (23 cm) round cake pan, spreading it out evenly to form the topping layer.
Mix the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the plant-based milk, oil, vanilla extract, and vinegar. Pour the wet ingredients into the dry and gently fold together until just combined, taking care not to overmix.
Pour Batter over Topping: Carefully spoon the cake batter over the caramel pecan layer in the cake pan, spreading it evenly with a spatula to cover the topping completely.
Bake the Cake: Bake in a preheated oven at 175°C (350°F) for 30-35 minutes or until a toothpick inserted into the center comes out clean. The edges should be golden and set.
Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then run a knife along the edges to loosen the cake and invert it onto a serving platter, allowing the caramel pecan topping to shine on top.
Serve: Serve warm or at room temperature, optionally with a dollop of vegan whipped cream or ice cream for extra indulgence.

Notes

Use vegan butter and plant-based milk to keep the cake completely vegan.
Substitute corn syrup with maple syrup or golden syrup for a natural alternative.
Ensure the cake is cooled enough before inverting to prevent the caramel from sticking or spilling.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slices gently to restore the caramel’s softness before serving.

Keywords: pecan upside down cake, vegan pecan cake, caramel pecan cake, Southern dessert, vegan dessert, upside down cake