Name: Upside‑Down Caramel Pecan Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup brown sugar, packed; 1 1/2 cups pecan halves; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup whole milk

Why You’ll Love Upside‑Down Caramel Pecan Cake Recipe

This dessert shines because:

It has a rich, glossy caramel topping studded with crunchy pecans.
The soft vanilla sponge beneath provides a great texture contrast.
No frosting is needed—just mix, bake, and flip.
It’s straightforward to make even for beginner bakers.
It’s a crowd‑pleasing treat for gatherings or family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Caramel Pecan Topping:
unsalted butter
brown sugar
(optional) maple syrup
chopped pecans

For the Vanilla Cake Batter:
all‑purpose flour
baking powder
salt
granulated sugar
eggs
milk (or buttermilk)
vanilla extract
butter (melted or softened)

Directions

Preheat the oven to 350 °F (175 °C). Grease a 9‑inch cake pan and line the bottom with parchment.
In a small saucepan, melt the butter with the brown sugar until fully combined and bubbling.
Stir in maple syrup if using, then pour the hot caramel into the prepared pan and spread it evenly.
Sprinkle chopped pecans evenly over the caramel layer.
Whisk together flour, baking powder, and salt in a bowl.
In another bowl, beat the eggs and sugar until light, then add milk, vanilla, and melted butter and mix until smooth.
Gradually add the dry ingredients to the wet, mixing just until combined.
Pour the batter over the pecan layer and bake for 35–40 minutes, until a toothpick comes out clean.
Cool in the pan for 10–15 minutes, then run a knife around the edge, invert onto a serving plate, and peel off the parchment.

Servings and timing

This cake makes about 8 servings. Preparation takes roughly 20 minutes, and baking time is about 35–40 minutes, for a total of around 1 hour.

Variations

Spiced version: Add a dash of cinnamon or nutmeg to the batter for warmth.
Maple glaze: Drizzle extra maple syrup mixed with powdered sugar over slices.
Nut mix: Swap some pecans for walnuts or add toasted almonds.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for 4–5 days. Reheat slices gently in the microwave for a few seconds before serving.

FAQs

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

Greasing the pan well and using parchment at the bottom helps prevent sticking when you flip the cake.

Can I use a bundt pan instead of a round cake pan?

Yes! A bundt pan works too but make sure to grease it thoroughly.

What’s the best way to chop pecans?

Roughly chop pecans so they toast evenly but still give texture in the topping.

Can I make this cake ahead of time?

Yes, you can bake it the day before and store it, warming slices before serving.

Is buttermilk better than regular milk?

Buttermilk adds tenderness and slight tang, but regular milk works fine too.

Can I add fruit to this cake?

Fruit isn’t traditional here, but diced apples or pears could be added to the topping for a twist.

Why is my cake dense?

Overmixing the batter can lead to a denser cake. Mix just until ingredients are combined.

What temperature should the oven be?

Bake at 350 °F (175 °C) for best results.

Can I use brown butter for extra flavor?

Yes! Brown the butter before adding to the batter for a richer taste.

How do I store leftover slices?

Keep slices in an airtight container in the fridge; warm before eating.

Conclusion

This Upside‑Down Caramel Pecan Cake combines a glossy caramel pecan topping with a soft, tender vanilla cake. It’s easy to make yet impressive to serve, perfect for special occasions or a cozy dessert treat at home.

Upside‑Down Caramel Pecan Cake