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–+ servings
Pecan Upside Down Cake

Decadent Pecan Upside Down Cake - A Southern Delight

A moist Pecan Upside Down Cake topped with caramelized pecans, perfect for gatherings and family get-togethers.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 cup light brown sugar can substitute with dark brown sugar
  • ½ cup unsalted butter (melted) reduce added salt if using salted butter
  • ½ cup light corn syrup can substitute with maple syrup
  • 1 teaspoon ground cinnamon freshly ground enhances flavor
  • 1 teaspoon pure vanilla extract use quality for best flavor
  • a pinch salt balances sweetness
  • 1 cup pecans (chopped or halves) mix of halves and chopped offers best texture
For the Cake
  • 2 cups all-purpose flour spoon into measuring cup to avoid excess
  • 2 teaspoons baking powder
  • 1 teaspoon ground spices (cinnamon, ginger, allspice, cloves) adjust based on taste preference
  • 1 cup buttermilk or use milk with a splash of vinegar
  • ½ cup sour cream
  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 3 large eggs at room temperature for best results
  • 1 teaspoon vanilla extract enhances flavor profile

Equipment

  • Bundt pan
  • Mixing bowls
  • whisk
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a Bundt pan with nonstick cooking spray.
  2. Whisk together the pecan topping ingredients until smooth, then fold in chopped pecans and pour into the prepared pan.
  3. In another bowl, whisk together the dry ingredients: flour, baking powder, and ground spices, then set aside.
  4. Cream the softened butter until pale, gradually adding granulated and brown sugar until fluffy.
  5. Add eggs one at a time, mixing well after each, and then mix in vanilla extract.
  6. Gradually alternate adding the dry mixture and buttermilk to the batter until combined; avoid overmixing.
  7. Pour the cake batter over the pecan topping, smoothing the top.
  8. Bake for 40-50 minutes; a skewer inserted should come out with a few moist crumbs.
  9. Let cool in the pan for 10 minutes before inverting onto a platter. Cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Use nonstick cooking spray for easy release. Ensure room temperature ingredients for a light cake. Cool completely before slicing for best results.

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