Alright, if you’re on the hunt for a dessert that’s equal parts nostalgic and impressive, this Pecan Upside-Down Cake Recipe is going to become your new favorite go-to. I first made this a few years ago when friends came for dinner, and it wowed the crowd without requiring a ton of fuss. The best part? That rich, caramelized pecan topping creates a beautiful contrast with the moist, lightly spiced cake underneath — it’s like autumn on a plate no matter what time of year.

This cake shines at gatherings, but it’s just as wonderful lingering on your countertop for a few days, magically tasting even better the next day (if it lasts that long). Plus, this Pecan Upside-Down Cake Recipe uses familiar pantry ingredients yet yields a dessert that feels special. Trust me, you’ll be glad you added this to your repertoire.

Ingredients You’ll Need

Each ingredient in this recipe plays a big role in texture and flavor—from the crunchy pecans to the tangy sour cream. Here’s what you’ll want to prep before you start baking.

Butter: Essential for that golden caramel layer; I recommend unsalted so you can control salt levels perfectly.
Brown sugar: Both light and dark work great—dark gives a deeper molasses flavor if you want to get fancy.
Honey or light corn syrup: This adds a glossy sheen and helps keep the pecans stuck to the cake top after flipping.
Kosher salt: Just a pinch balances all the sweetness.
Raw pecan halves: I coarsely chop mine for better coverage and crunch without overwhelming the slice.
Sour cream or full-fat Greek yogurt: This ensures the cake stays wonderfully moist and tender.
Large eggs: Bring them to room temp for a smoother batter.
All-purpose flour: The cake’s base; no need for fancy flours here.
Baking powder and baking soda: Together, they give just the right lift and texture.
Granulated sugar: Sweetness for the cake itself, balancing out the topping.
Neutral oil: I usually grab grapeseed for its light flavor, but vegetable or canola works fine too.
Water: Adds extra moisture without heaviness.
Vanilla extract or paste: The little touch of warmth that makes all the flavors sing.
Cinnamon: Brings a cozy depth to the cake – perfect if you love warm spices.
Flaky salt (optional): I love sprinkling a pinch right before serving for that salty-sweet punch.
Vanilla ice cream (optional): Because who doesn’t want a scoop of creamy goodness alongside?

Variations

I enjoy tweaking this Pecan Upside-Down Cake Recipe depending on the season or who I’m baking for—feel free to make it your own and don’t be shy experimenting.

Swap pecans for walnuts or almonds: I’ve done this when pecans were out of stock; it changes the texture but still offers a satisfying crunch.
Use maple syrup instead of honey or corn syrup: Adds a lovely autumnal flavor that pairs perfectly with the cinnamon.
Try a gluten-free flour blend: I tested this for a friend with sensitivities, and it still turned out moist and delicious.
Add a splash of bourbon to the batter: For an adult twist, it subtly enhances the caramel notes without overpowering.

How to Make Pecan Upside-Down Cake Recipe

Step 1: Prepare the Pecan Topping Pan

First things first—grease your pan really well with butter or cooking spray. This step is crucial so your caramelized pecans slide out easily when the cake’s done. Next, mix the brown sugar, butter pieces, honey or corn syrup, and kosher salt in the pan. Pop this over low heat just until the butter melts and the sugar dissolves, stirring carefully to avoid scorching. Once smooth, sprinkle the chopped pecans evenly on top—you’ll thank me later when that jewel-toned pecan layer shines after flipping.

Step 2: Whip Up the Cake Batter

While the topping cools a bit, grab a mixing bowl and beat together your sour cream (or Greek yogurt) and eggs until smooth. In another bowl, sift the flour, baking powder, baking soda, cinnamon, brown sugar, granulated sugar, and salt. Slowly add your dry blend to the wet ingredients, then stir in the oil, water, and vanilla. The batter should be creamy and thick but pourable. Pro tip: don’t overmix here, or your cake might become dense.

Step 3: Assemble and Bake

Pour the batter gently over the pecan topping in your prepared pan, spreading it out evenly with a spatula. Pop it into a preheated 350°F (175°C) oven and bake for about 45-50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the cake edges pull slightly away from the pan. Let it rest for at least 10 minutes before flipping—it helps the caramel set and prevents all the gooey pecans from sticking to the pan.

How to Serve Pecan Upside-Down Cake Recipe

Pecan Upside-Down Cake Recipe - Recipe Image

Garnishes

I love sprinkling a tiny pinch of flaky sea salt on top right after flipping the cake. It’s that little salty crunch that makes every bite addictive. Sometimes I’ll add fresh whipped cream or even some lightly toasted pecan halves for an extra sihouette of texture and flavor.

Side Dishes

This cake pairs so nicely with a scoop of vanilla ice cream, but I also enjoy serving it alongside a dollop of crème fraîche or a warm cup of coffee or chai tea to balance the sweetness. For a brunch twist, add a bright citrus salad on the side to cut through the richness beautifully.

Creative Ways to Present

For parties, I’ve served this cake on a pretty wooden board sprinkled with extra chopped pecans and edible flowers for that wow factor. You could also make mini versions in muffin tins for single servings that look charming and make portion control effortless.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for 2-3 days. This keeps the pecans crisp yet the cake moist. If your kitchen is warm, the fridge works too, but let the cake come to room temp before serving for best texture.

Freezing

Freeze any extra slices wrapped well in plastic and aluminum foil. When thawed overnight in the fridge, the flavor holds up beautifully. Just reheat gently before serving to bring back that fresh-baked feel.

Reheating

I find reheating individual slices in a 300°F oven for 10 minutes revives the cake perfectly—warm, soft, and with that slightly gooey pecan topping. Avoid the microwave if you want to maintain the crisp texture on top.

FAQs

Can I use chopped pecans instead of halves for the topping?

Absolutely! Coarsely chopped pecans are actually my preference because they distribute more evenly and offer a great crunch throughout each slice without overpowering any bite.
What’s the best way to prevent the upside-down cake from sticking?

Greasing the pan thoroughly with butter or non-stick spray is key. Also, letting the cake rest for about 10 minutes before flipping helps the caramel topping set and come off cleanly.
Can I make this cake ahead of time?

Yes! It actually tastes better the next day once the flavors meld, so you can bake it a day in advance and store it covered at room temperature or in the fridge.
What substitutions work if I don’t have sour cream?

Plain full-fat Greek yogurt is a fantastic 1:1 substitute that keeps the cake moist and adds a slight tang, just like sour cream.
Can I use this recipe for individual cakes or cupcakes?

Definitely! Just adjust the baking time—individual cupcakes will bake faster, around 18-22 minutes. Make sure to layer the pecan topping first in your muffin pan cups before adding batter.

Final Thoughts

This Pecan Upside-Down Cake Recipe holds a special place on my dessert list because it’s simple yet packed with flavor and texture that never fail to impress. I hope you enjoy making it as much as I do, whether it’s for a cozy family dinner or a festive occasion. Trust me, once you get this one in the oven, it’ll be one of those recipes you’ll find all your friends asking for again and again.