Description
This Upside Down Caramel Pecan Cake is a rich and gooey dessert featuring a buttery caramel and pecan topping over a soft, moist cake. Perfect for holidays or special occasions.
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan, melt 1/2 cup butter and brown sugar over medium heat. Stir constantly until mixture is smooth and bubbling. Pour into the prepared pan and spread evenly.
- Arrange pecan halves over the caramel mixture in a single layer.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream 1/2 cup softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
- Carefully spoon the batter over the pecan and caramel layer and spread evenly.
- Bake for 40–45 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 edges and carefully invert onto a serving plate. Serve warm or at room temperature.
Notes
- Use room temperature ingredients for best results.
- Serve with a scoop of vanilla ice cream or whipped cream.
- Make sure to invert the cake while still warm for easy release.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
