Pecan Upside-Down Cake Recipe

If you’ve got a sweet tooth and love a bit of crunch with your cake, this Pecan Upside-Down Cake Recipe is going to become your new favorite. It’s the perfect mix of buttery pecans caramelized with brown sugar and honey, layered on top of a tender, cinnamon-scented cake. Every bite is a little celebration—sweet, nutty, and with a lovely moist texture that keeps you going back for more.

I usually whip this cake up for cozy weekend gatherings or special occasions where I want something a bit nostalgic but with a twist. What I love is how the pecan topping creates this beautiful golden glaze once you flip the cake out of the pan, making it as pleasing to the eyes as it is to the taste buds. Trust me, whether you’re serving it warm out of the oven or at room temp with a scoop of vanilla ice cream, this Pecan Upside-Down Cake Recipe won’t disappoint.

Ingredients You’ll Need

The ingredients in this Pecan Upside-Down Cake Recipe work together to create layers of flavor and texture that are just spot on. From the tangy sour cream that keeps the cake super moist, to the rich pecans that bring that signature crunch, each item has a job to do. Here’s a quick heads-up on a few shopping tips to make sure your cake turns out beautifully.

• Unsalted butter: Using unsalted lets you control the saltiness, which is key when balancing the sweetness and pecans.
• Light or dark brown sugar: The brown sugar caramelizes perfectly with the butter and honey, giving that deep, rich topping flavor.
• Honey or light corn syrup: These add extra stickiness to your topping—don’t skip it! If using honey, choose a light variety to avoid overpowering flavors.
• Kosher salt: Just a touch to cut through the sweetness and enhance the pecans’ natural flavor.
• Raw pecan halves: Fresh pecans deliver the best crunch and flavor—chop coarsely so you get those nice big nutty bites.
• Sour cream or full-fat Greek yogurt: I often use Greek yogurt since I keep it on hand; it makes the cake super moist and tender without extra heaviness.
• All-purpose flour: Your standard flour here, nothing fancy needed.
• Baking powder & baking soda: Both help the cake rise perfectly, giving it that light, fluffy texture.
• Granulated sugar: Sweetness for the cake base.
• Neutral oil: I prefer grapeseed or canola for a clean taste that lets the cinnamon and vanilla shine.
• Vanilla extract or paste: Use the real deal here for the best depth of flavor—it makes a noticeable difference!
• Ground cinnamon: A warm spice that ties the pecan topping and the cake together beautifully.
• Flaky salt (optional): Sprinkling a bit on top just before serving adds this amazing contrast that’ll blow your mind.
• Vanilla ice cream (optional): Not technically an ingredient, but highly recommended as the perfect partner when serving.

Variations

One of my favorite things about this Pecan Upside-Down Cake Recipe is how easy it is to make it your own. I often tweak it depending on what I have on hand or the occasion, and you should absolutely feel free to do the same!

• Use maple syrup instead of honey: I tried this once for a more autumnal vibe and the flavor was beautifully deep and cozy.
• Swap pecans for walnuts or almonds: These nuts bring a slightly different crunch and flavor, especially great if pecans are out of season.
• Gluten-free option: Replace the all-purpose flour with a gluten-free blend; just be sure it includes xanthan gum to keep the texture nice.
• Add a splash of bourbon or rum: If you want to adult-up this cake (I do sometimes!), a tablespoon stirred into the batter adds a lovely warmth without overpowering the pecans.

How to Make Pecan Upside-Down Cake Recipe

Step 1: Prep the Pecan Topping

Start by greasing your pan with butter or cooking spray—this ensures the pecan topping releases easily when you flip the cake later. In a small saucepan, melt butter over low heat with brown sugar, honey (or corn syrup), and salt, stirring gently until smooth and bubbling slightly. Pour this caramel mixture into the bottom of your prepared pan and sprinkle the chopped pecans evenly across the top. The nuts should get a nice coating of that warm caramel—this is what makes the topping deliciously sticky and crunchy.

Step 2: Make the Cake Batter

While the pecan topping cools a bit, whisk together your wet ingredients—sour cream, eggs, oil, water, and vanilla—in a large bowl until smooth. In another bowl, sift together the flour, baking powder, baking soda, granulated sugar, brown sugar, salt, and cinnamon. Gradually mix the dry ingredients into the wet, folding gently until everything is combined but not overworked. The cinnamon in the batter gives a subtle warmth that complements the nutty topping perfectly.

Step 3: Bake and Flip

Pour the batter over the pecan topping in the pan and smooth out the top. Pop it into a preheated oven at 350°F (175°C) for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye during the last 10 minutes to avoid overbaking; you want it golden brown but still moist. Once out, let the cake rest in the pan for 10-15 minutes—this helps the topping set and makes flipping easier. Gently run a knife around the edges, then invert onto a serving plate. The caramelized pecans should be perfectly glossy on top, with the soft cake underneath.

How to Serve Pecan Upside-Down Cake Recipe

Garnishes

I love sprinkling a little flaky sea salt over the top right after flipping the cake—that salty contrast lifts the sweetness of the pecans beautifully. A generous scoop of homemade or good-quality vanilla ice cream is my go-to for serving; it melts just slightly and creates this amazing sauce that you want to savor with every bite. Fresh mint leaves or a light dusting of powdered sugar can add a pretty, refreshing touch too.

Side Dishes

When I serve this Pecan Upside-Down Cake Recipe for a dessert spread, I like to keep the sides simple—fresh fruit like sliced pears or apples pairs well, especially if you’re serving in fall or winter. A cup of strong coffee or a lightly spiced chai latte balances the rich flavors, making your dessert feel like a warm hug. You could also try pairing with whipped cream lightly flavored with cinnamon for an extra indulgence.

Creative Ways to Present

For special occasions, I’ve found that serving individual-sized upside-down cakes in small ramekins not only looks charming but helps with portion control—plus, guests love the personal touch. You could also decorate the platter with extra toasted pecans and drizzle a little warmed caramel sauce over each slice. Another fun idea: add a few toasted coconut flakes on top for an unexpected tropical twist that’s still subtle enough not to overpower the original flavors.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Pecan Upside-Down Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature if I plan to eat it within two days. If your kitchen is warm, the fridge works fine but the cake can firm up a bit, so bring it back to room temp or warm it slightly before eating. The pecan topping stays nice and sticky even after a day or two, so no worries there!

Freezing

Freezing this cake works great if you want to save some for later. I slice it first, wrap pieces individually in plastic wrap, and then store them in a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge for best results. Just a heads up—the texture might soften slightly, but the flavor stays just as delicious.

Reheating

The easiest way I reheat leftovers is in a low oven (about 300°F or 150°C) for 10-15 minutes, just until warmed through—this helps maintain that lovely caramelized topping without drying out the cake. Microwaving works if you’re in a hurry but can make the pecans a little chewy, so I prefer the oven method when I have the time.

FAQs

Final Thoughts

This Pecan Upside-Down Cake Recipe has become one of those desserts I make when I want to impress without fussing. It’s reliable, packed with layers of flavor, and brings everyone together at the table. If you enjoy a cake that feels both homey and special, give this recipe a try—you’ll be surprised at how easy it is to nail and how much joy it brings with every slice. Plus, sharing a slice with friends or family always feels like the sweetest reward.

Print