Pecan Upside Down Cake is perfect in so many ways. With its irresistible combination of caramelized pecans and moist, fluffy cake, this dessert is a true showstopper.
Whether you’re a fan of pecans or simply looking to indulge in a slice of heaven, this cake is sure to satisfy your sweet cravings.
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Why I Love This Recipe
There are some cakes you’ll want to make over and over again and this is one!
- The combination of caramelized pecans and moist cake creates a perfect balance of flavors that will tantalize your taste buds.
- It’s a great way to showcase the rich and nutty flavors of pecans, adding a delightful crunch to every bite.
- This cake is incredibly versatile and can be enjoyed as a delicious dessert, or a sweet breakfast treat.
You will also love this Pineapple Upside Down Fudge, it’s equally as delicious!
Ingredients
- brown sugar
- salted butter
- light corn syrup
- coarsely chopped pecans
- yellow cake mix
- sour cream
- water
- vegetable oil
- large eggs
- vanilla extract
How to Make Pecan Upside Down Cake
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In a medium bowl mix the brown sugar, melted butter, and corn syrup until blended. Stir in the pecans and spread the topping mixture on the bottom of the prepared pan.
In a large bowl combine all the remaining ingredients to make the cake batter. Beat with a hand mixer on medium speed for two minutes. Pour the cake batter over the pecan topping and spread.
Bake in a 350 degree oven for 25 to 30 minutes or until the cake is done.
Run a knife around the edges of the cake and then carefully invert the cake onto a serving platter. Spoon any leftover pecan mixture over the cake.
Serving Suggestions
- Vanilla Ice Cream: Serving a warm slice of pecan upside-down cake with a scoop of creamy vanilla ice cream is a classic and delightful combination.
- Whipped Cream: Add a dollop of homemade whipped cream on top of the pecan cake to enhance its flavor and texture.
- Caramel or Cinnamon Ice Cream: For a twist, pair the cake with caramel or cinnamon ice cream for a unique and indulgent treat.
Wendy’s Test Kitchen Tips
- I like to use baking spray to spray my baking dish. However, you can also grease your pan with butter or shortening instead.
- For this recipe I think that a metal cake pan will work best, this will allow the heat to conduct properly to give you that nice upside down cake caramelized topping.
- Be gentle when you are using a knife to unstick the edges of the cake from the sides of the pan, you don’t want to rip your cake.
Storage
- Room Temperature: If you plan on consuming the cake within 1-2 days, you can store it at room temperature. Make sure to cover it with a cake dome or wrap it tightly with plastic wrap to keep it fresh.
- Refrigerator: If you need to store the cake for a longer period, you can refrigerate it. Place it in an airtight container or cover it with plastic wrap to prevent it from drying out. The cake can typically last up to 4-5 days in the refrigerator.
- Freezer: If you want to extend the shelf life even further, you can freeze the Pecan Upside Down Cake. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
While the traditional Upside Down Cake is made with a simple vanilla cake batter, you can certainly get creative and use different flavors. Some popular variations include chocolate cake batter, cinnamon-spiced cake batter, or even a lemon-flavored batter. Feel free to adapt the recipe to suit your taste preferences.
It’s called an upside down cake because you flip it upside down to remove it from the pan before you slice and serve it.
Yes, you can make an Upside Down Cake in advance. I recommend not making it more than 24 hours in advance.
More Cake Recipes
If you like cake, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Pecan Upside Down Cake
Equipment
- Large Mixing Bowl
- Medium bowl
- 9×13 metal baking pan
- hand mixer
Ingredients
- ⅔ cup packed brown sugar
- ⅔ cup butter melted
- ⅓ cup light corn syrup
- 1 ½ cup coarsely chopped pecans
- 15.25 ounces yellow cake mix
- 1 cup sour cream
- ¾ cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- In a medium bowl, mix the brown sugar, butter, and corn syrup until well blended. Stir in the pecans. Spread the mixture over the bottom of the prepared baking dish.
- Into a large mixing bowl, add the remaining ingredients. Beat on low until everything is combined. Then, beat on medium for two minutes.
- Pour the cake batter over the pecan layer and spread evenly.
- Bake for 25 to 30 minutes or until the cake is baked through. Run a butter knife around the edges,
- Carefully place a serving platter over the baking pan and invert the cake. Spoon any pecan mixture that gets stuck back over the cake.
- This cake is best served warm.
Notes
- I like to use baking spray to spray my baking dish. However, you can also grease your pan with butter or shortening instead.
- For this recipe I think that a metal cake pan will work best, this will allow the heat to conduct properly to give you that nice upside down cake caramelized topping.
- Be gentle when you are using a knife to unstick the edges of the cake from the sides of the pan, you don’t want to rip your cake.