Print

Decadent Caramel Pecan Upside Down Cake

A moist slice of pecan upside down cake with a thick, glossy caramel topping and whole pecans.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, buttery cake topped with a rich, sticky layer of caramelized pecans, perfect for holidays or special gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 1/2 cups pecan halves
  • 1/2 cup granulated sugar (for topping)
  • 1/4 cup water (for topping)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan or a 10-cup Bundt pan.
  2. Prepare the topping: In a small saucepan over medium heat, combine the 1/2 cup granulated sugar and 1/4 cup water. Stir until the sugar dissolves, then stop stirring. Let the mixture boil until it turns a deep amber color, about 5 to 8 minutes.
  3. Remove the caramel from the heat. Carefully stir in the 1 cup of softened butter until melted and combined. Pour this caramel mixture evenly over the bottom of your prepared cake pan.
  4. Arrange the pecan halves in a decorative pattern over the caramel layer. Set the pan aside.
  5. Make the cake batter: In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  8. Gently pour the cake batter over the pecan layer in the pan.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for exactly 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off slowly. If any pecans stick, gently place them back onto the cake.
  12. Serve warm.

Notes

  • For a Bundt pan, you may need to increase the recipe by 1.5 times and adjust baking time accordingly. Check for doneness earlier than the round pan.
  • Serve this cake warm with a scoop of vanilla ice cream to contrast the warm, gooey topping.
  • If you prefer a slightly thinner caramel, add 1 tablespoon of heavy cream to the caramel mixture after removing it from the heat.

Nutrition

Find it online: https://tastytipster.com/pecan-upside-down-cake-recipe-best-ever/