A warm and indulgent dessert, this Upside-Down Caramel Pecan Cake is all about rich flavors and cozy textures. It starts with a buttery caramel and toasted pecan base that melts into a soft, moist vanilla cake. Once flipped, the glossy caramel top makes a beautiful (and delicious) presentation. I like serving it fresh from the oven with a scoop of vanilla ice cream—it’s the kind of dessert that makes everyone pause for a moment.
Why You’ll Love This Recipe
I love how easy this cake is to put together, but how impressive it looks once it’s flipped. The caramel soaks into the cake just enough to make each bite gooey and sweet, while the pecans add the perfect crunch. It’s a comforting Southern-inspired dessert that’s great for fall gatherings or holiday tables, but honestly, I could enjoy this any time of year. Plus, it uses basic pantry ingredients I always have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup packed brown sugar
1/2 cup unsalted butter, melted (for topping)
1 1/2 cups pecan halves
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened (for batter)
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
Directions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In the bottom of the pan, I mix the brown sugar and melted butter to create the caramel layer. I spread it out evenly.
I arrange the pecan halves over the mixture in a single layer and set it aside.
In a separate bowl, I cream the softened butter and granulated sugar until light and fluffy.
I add the eggs one at a time, beating after each addition, then stir in the vanilla extract.
I whisk the flour, baking powder, and salt in another bowl.
Then I alternate adding the dry ingredients with the milk and sour cream, starting and ending with the dry.
I gently spread the batter over the pecan layer in the pan.
I bake it for 40–45 minutes or until a toothpick comes out clean from the center.
After baking, I let the cake cool for 10 minutes in the pan, then carefully invert it onto a serving plate. I let it sit for a minute before removing the pan.
I serve it warm or let it cool to room temperature.
Servings and timing
This recipe serves 8 people and takes about 1 hour in total:
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories per serving: 410 kcal
Variations
I sometimes add a pinch of cinnamon to the caramel for a warmer flavor.
For a nutty twist, I’ve swapped pecans with walnuts or a pecan-almond mix.
If I want a deeper flavor, I use dark brown sugar instead of light.
I’ve also added a tablespoon of bourbon to the batter for an extra Southern touch.
When I need a gluten-free version, I use a 1:1 gluten-free flour blend with great results.
Storage/Reheating
I store leftover cake tightly covered at room temperature for up to 2 days, or in the fridge for up to 5 days. When reheating, I pop individual slices in the microwave for 15–20 seconds to bring back that warm, gooey texture. For larger portions, I warm the cake in a 300°F oven for about 10 minutes.
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FAQs
How do I keep the cake from sticking to the pan?
I make sure to grease the pan thoroughly and don’t skip the step of letting the cake rest for 10 minutes before flipping. That rest helps the caramel firm up slightly without hardening.
Can I use a different pan size?
Yes, but it affects baking time. An 8-inch pan makes a thicker cake and may need more time, while a 9×13-inch pan will be thinner and bake faster. I adjust the baking time and check with a toothpick.
Can I make this cake ahead of time?
I can bake it a day ahead and store it covered. I reheat it in the oven or serve it at room temperature. It holds up well and tastes just as good.
Can I use chopped pecans instead of halves?
Absolutely. I’ve used chopped pecans when I want a more rustic texture, and it works fine. Just spread them evenly so each bite has some crunch.
Is there a substitute for sour cream?
Yes, I’ve used plain Greek yogurt in place of sour cream and it works great. It keeps the cake moist and adds a subtle tang.
Conclusion
This Upside-Down Caramel Pecan Cake brings cozy, classic comfort with every slice. Whether I’m serving it for a special occasion or just because I’m craving something sweet and nutty, it always delivers. It’s simple, satisfying, and sure to become a favorite in anyone’s baking rotation.
📖 Recipe:
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Upside-Down Caramel Pecan Cake
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm, gooey Upside-Down Caramel Pecan Cake featuring a rich caramel-pecan topping that melts into a moist vanilla cake. Perfect for fall or holiday gatherings, it’s an easy yet impressive dessert best served warm.
Ingredients
1 cup packed brown sugar
1/2 cup unsalted butter, melted (for topping)
1 1/2 cups pecan halves
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened (for batter)
2 large eggs
1/2 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In the bottom of the pan, mix the brown sugar and melted butter to form the caramel layer, spreading it evenly.
- Arrange the pecan halves in a single layer over the caramel mixture and set aside.
- In a bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients with the milk and sour cream, beginning and ending with the dry ingredients.
- Gently spread the batter over the pecan layer in the prepared pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Let it sit a minute before removing the pan.
- Serve warm or let cool to room temperature.
Notes
Add a pinch of cinnamon to the caramel for a warmer flavor.
Swap pecans with walnuts or a pecan-almond mix for variety.
Use dark brown sugar for a deeper caramel taste.
Add a tablespoon of bourbon to the batter for a Southern twist.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Store covered at room temperature for 2 days, or refrigerate for up to 5 days.
Reheat individual slices in the microwave for 15–20 seconds, or larger portions in a 300°F oven for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
