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Pecan Upside Down Cake

This Pecan Upside Down Cake is soft, buttery, and topped with a sticky caramel pecan layer that flips beautifully after baking. It tastes like a mix between classic yellow cake, pecan pie, and a cozy holiday dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 Slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, divided
  • 3/4 cup brown sugar, packed
  • 1 1/4 cups chopped pecans
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Melt 1/4 cup butter and stir in brown sugar. Pour into the bottom of the pan. Sprinkle pecans evenly over the sugar.
  3. In a bowl, beat remaining 1/4 cup butter with granulated sugar until light and fluffy.
  4. Add eggs and vanilla. Mix well. Add milk and mix again.
  5. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture and beat until smooth.
  6. Spoon batter over the pecans in the pan. Smooth the top.
  7. Bake for 35–40 minutes or until a toothpick comes out clean.
  8. Cool for 10–15 minutes, then invert onto a plate. Serve warm or at room temperature.

Notes

Notes
  • Do not let the cake cool completely in the pan, or the caramel topping may stick.
  • Use parchment paper on the bottom of the pan for easier release.
  • Chopped pecans make cleaner slices, while pecan halves give a prettier top.
  • Sour cream keeps the cake soft and moist.
  • Serve warm with whipped cream or vanilla ice cream.
Nutrition Per Serving – Approx.
  • Calories: 430
  • Protein: 5g
  • Fat: 27g
  • Carbs: 45g