Pecan Upside Down Cake is a delightful dessert that never fails to impress. The moment you flip this cake over, the golden pecans glisten like jewels, creating a stunning presentation that is sure to captivate your guests. This cake has its roots in Southern cuisine, where pecans are a beloved ingredient, often celebrated for their rich flavor and crunchy texture. I love how this Pecan Upside Down Cake combines the sweetness of caramelized sugar with the nutty essence of pecans, resulting in a harmonious blend of taste and texture that keeps everyone coming back for more.

People adore this dish not only for its delicious flavor but also for its convenience. It’s a one-pan wonder that requires minimal effort, making it perfect for both special occasions and casual gatherings. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, Pecan Upside Down Cake is a comforting treat that brings joy to any table. Join me as we dive into this scrumptious recipe that celebrates the beloved pecan in all its glory!

Ingredients:

1 cup pecan halves
1/2 cup unsalted butter, melted
1 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
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 buttermilk

Preparing the Topping

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully. 2. **Prepare the Pan**: Grab a 9-inch round cake pan and grease it with a little butter or non-stick spray. This will help the cake release easily once it’s baked. 3. **Arrange the Pecans**: Place the pecan halves in a single layer at the bottom of the prepared cake pan. You can arrange them in a decorative pattern if you like; it adds a nice touch when the cake is flipped over. 4. **Make the Topping Mixture**: In a small bowl, combine the melted butter and brown sugar. Stir until well mixed. Pour this mixture evenly over the pecans in the cake pan. This will create a delicious caramel-like topping once the cake is baked.

Preparing the Batter

5. **Mix the Sugars**: In a large mixing bowl, combine the granulated sugar and the remaining melted butter. Use a hand mixer or a whisk to beat them together until the mixture is light and fluffy. This should take about 2-3 minutes. 6. **Add the Eggs and Vanilla**: Crack the eggs into the bowl, add the vanilla extract, and mix until everything is well combined. The mixture should be smooth and creamy. 7. **Combine Dry Ingredients**: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour. 8. **Incorporate Dry Ingredients**: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with a third of the flour mixture, then add half of the buttermilk, followed by another third of the flour, the remaining buttermilk, and finally the last of the flour. Mix until just combined; be careful not to overmix, as this can make the cake dense.

Cooking Process

9. **Pour the Batter**: Once your batter is ready, pour it over the pecan and brown sugar mixture in the cake pan. Use a spatula to spread it evenly, ensuring that the batter covers the pecans completely. 10. **Bake the Cake**: Place the cake pan in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. 11. **Cool the Cake**: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This cooling time allows the topping to set slightly, making it easier to flip.

Assembling the Cake

12. **Flip the Cake**: After the cooling period, carefully run a knife around the edges of the cake to loosen it from the pan. Place a serving plate on top of the cake pan and quickly invert it. Gently lift the pan off, revealing the pecan topping. If any pecans stick to the pan, simply place them back on the cake. 13. **Let it Cool Completely**: Allow the cake to cool for another 20-30 minutes on the plate. This will help the caramel topping firm up a bit more, making it easier to slice.

Serving Suggestions

14. **Slice and Serve**: Once the cake has cooled, slice it into wedges. I love serving it warm, but it’s also delicious at room temperature. 15. **Add a Topping**: For an extra special touch, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess pairs wonderfully with the rich, nutty flavors of the cake. 16. **Store Leftovers**: If you have any leftovers (which is rare, but it happens!), store them in an airtight container at room temperature for up to 3 days

Conclusion:

In summary, this Pecan Upside Down Cake is an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that combines rich flavors and a stunning presentation. The buttery pecans caramelized to perfection create a beautiful topping that not only looks gorgeous but also adds a wonderful crunch to each slice. The moist, tender cake beneath is the perfect complement to the sweet, nutty topping, making every bite a heavenly experience. For serving suggestions, I recommend pairing this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream to elevate the flavors even further. You can also experiment with variations by adding a hint of cinnamon or nutmeg to the batter for a warm, spiced twist, or even swapping out the pecans for walnuts or almonds if you prefer. The possibilities are endless! I truly encourage you to give this Pecan Upside Down Cake a try. I promise it will become a favorite in your household, just as it has in mine. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your beautiful creation. Let’s spread the joy of baking together! Print