Hey y'all! If you have a weakness for gooey, nutty desserts that deliver both crunch and buttery flavor, you're in for a treat with this Pecan Upside Down Cake. It's the perfect indulgence for cozy family gatherings, holiday desserts, or simply to satisfy that sweet tooth. With its caramelized Pecan topping and moist, tender crumb, this cake will win hearts, one slice at a time. Grab your apron—let's get cooking!

Why You'll Love This

Loaded with golden, sticky caramel pecans in every bite.
Simple ingredients and easy-to-follow steps make it nearly foolproof.
Ideal for holidays, potlucks, or casual weeknight desserts alike.
Stays moist and delicious for days with minimal effort.
Looks as impressive as it tastes—guaranteed to wow any crowd!

Ingredients

1 cup chopped pecans
6 tablespoons unsalted butter (melted), divided
¾ cup packed light brown sugar
½ cup whole milk
½ cup granulated sugar
2 large eggs (room temperature)
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pure vanilla extract
½ cup sour cream

Directions

Prep the Pan and Pecans

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Pour 4 tablespoons of melted butter into the bottom of the prepared pan. Evenly sprinkle the brown sugar over the butter, then scatter the chopped pecans in an even layer.

Make the Cake Batter

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the remaining 2 tablespoons melted butter and granulated sugar until creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry mixture. Stir until just combined; do not overmix.

Assemble and Bake

Carefully spread the batter over the pecan layer in the pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife around the edge, place a plate over the pan, and flip to invert the cake. Peel off the parchment paper.

Notes

Be sure to use parchment paper so the gooey pecan topping doesn’t stick to the pan.
Let the cake rest only 10 minutes before turning out to avoid sticking or crumbling.
For extra shine, brush the top of the pecans with warm honey after unmolding.

Variations

Makes it gluten-free: Use a 1:1 gluten-free flour blend.
Swap the nuts: Try walnuts or almonds for a different flavor.
Add a bourbon kick: Stir 1 tablespoon of bourbon into the brown sugar mixture.

Required Equipment

9-inch round cake pan
Mixing bowls
Electric mixer or whisk
Parchment paper
Spatula

Storage Instructions

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, wrap slices tightly and freeze for up to 2 months; thaw at room temperature before serving.

Suggested Pairings & Serving Recommendations

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
A drizzle of salted caramel sauce is a decadent bonus.
Enjoy with a fresh cup of coffee or a glass of cold milk.

Pro Tips

Don’t overmix the batter for the fluffiest cake texture.
Always invert the cake while it’s still warm for a perfect topping release.
Lightly toasting pecans beforehand boosts their buttery, nutty flavor.

FAQ

Can I make this cake ahead of time?

Yes! Bake and invert the cake, then store tightly covered. Rewarm lightly before serving for maximum gooeyness.

Can I use a boxed cake mix?

You can substitute a yellow or butter cake mix for the homemade batter—just follow the box directions for quantities.

Why did my pecan topping stick?

This usually happens if the cake cools too long in the pan or you skipped parchment paper. Always invert while still warm and use parchment for best results!