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Caramel Pecan Upside Down Cake: A Southern Favorite

Close-up of a moist slice of pecan upside down cake topped with glossy caramel and whole pecans.
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Make this rich, buttery Pecan Upside Down Cake featuring a sweet, gooey, caramelized pecan topping. This recipe delivers a moist cake that is perfect for holiday gatherings and impressing guests.

Ingredients

Scale
  • 1 cup pecan halves
  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 2 tablespoons heavy cream
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan.
  2. Prepare the topping: In a small saucepan over medium heat, melt the 1/2 cup butter. Stir in the brown sugar and heavy cream until smooth. Bring the mixture to a simmer, stirring constantly for one minute. Remove from heat.
  3. Arrange the pecan halves in a single layer over the bottom of the prepared cake pan. Pour the hot caramel mixture evenly over the pecans. Set the pan aside.
  4. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. In a small bowl, stir together the sour cream and milk.
  7. Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Mix in the sour cream mixture. Add the remaining dry ingredients and mix until the batter is smooth. Do not overmix.
  8. Gently spoon the cake batter over the pecan and caramel layer in the pan. Spread the batter evenly.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for exactly 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully flip the pan and plate over together. Lift the pan off the cake. If any pecans stick to the pan, gently place them back onto the cake.
  12. Serve warm or at room temperature.

Notes

  • For the best results when flipping, make sure you cool the cake for exactly 10 minutes. If you wait too long, the caramel will set too hard and stick to the pan.
  • You can use a 9-inch Bundt pan for a different presentation, but adjust the baking time slightly, checking for doneness around 45 minutes.
  • Serve this gooey pecan cake warm with vanilla ice cream for a truly satisfying dessert experience.

Nutrition

Find it online: https://cookingbycarla.com/pecan-upside-down-cake-recipe-easy-scratch/