Pecan Upside Down Cake – A Nutty Twist on a Classic Favorite

Name: Pecan Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: Pecan Topping; ½ cup unsalted butter (melted); ¾ cup brown sugar (packed); ¼ cup maple syrup or honey; 1½ cups pecan halves; Cake Batter; 1½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter (softened); ¾ cup granulated sugar (or substitute); 2 large eggs; 2 teaspoons vanilla extract; ½ cup milk (whole or almond milk)

If you love the sweet, sticky goodness of traditional upside-down cakes, this Pecan Upside Down Cake will instantly win you over. Buttery caramelized pecans form a glossy, nutty topping that pairs beautifully with the soft, tender vanilla cake beneath. Every bite is a perfect mix of crunch and melt-in-your-mouth sweetness — like pecan pie and classic yellow cake had the most delicious dessert baby.

What makes this cake so special is how easy it is to make. You don’t need fancy tools or complicated techniques — just simple ingredients and a bit of patience while that irresistible topping forms. It’s the kind of dessert that makes your kitchen smell like a cozy bakery and looks impressive enough for holidays or special occasions.

Ingredients

For the Pecan Topping

½ cup unsalted butter, melted
¾ cup brown sugar (packed)
¼ cup maple syrup or honey
1½ cups pecan halves

For the Cake Batter

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar (or sugar substitute for sugar-free)
2 large eggs
2 teaspoons vanilla extract
½ cup milk (whole or almond milk for dairy-free)

Substitutions

Flour: Use gluten-free all-purpose flour blend if needed.
Sugar: Substitute with erythritol or monk fruit sweetener for a sugar-free version.
Milk: Any plant-based milk (almond, oat, coconut) works well.
Butter: Use vegan butter or coconut oil for a dairy-free option.
Maple Syrup: Agave syrup or sugar-free maple syrup can replace it easily.

Instructions

Preheat and Prepare Pan
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Make the Pecan Topping
Pour melted butter into the prepared pan. Sprinkle brown sugar evenly over the butter, then drizzle maple syrup or honey on top. Arrange the pecan halves neatly in a single layer — this will become your beautiful, glossy topping after baking.
Prepare the Cake Batter
In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet, alternating with the milk. Stir until smooth and well combined — avoid overmixing for a tender crumb.
Assemble the Cake
Carefully pour the batter over the pecan topping, spreading it evenly with a spatula. The batter will be fairly thick, so take your time to smooth it out without disturbing the nuts.
Bake the Cake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and spring back lightly when touched.
Invert and Cool
Let the cake cool in the pan for 10–15 minutes, then run a knife around the edges to loosen. Place a serving plate over the pan and quickly invert. Lift the pan carefully — the pecan topping should be glossy, sticky, and perfectly caramelized.
Serve and Enjoy
Serve warm or at room temperature. The topping will thicken slightly as it cools, making each slice rich and flavorful.

Preparation & Cooking Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8–10

@_vegan_baker

Serving Suggestions

This Pecan Upside Down Cake is delicious on its own, but you can easily elevate it with a few simple touches:

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Drizzle extra maple syrup or caramel sauce for extra indulgence.
Pair with a hot cup of coffee or spiced tea for a cozy dessert moment.

Storage & Reheating

Room Temperature: Store covered for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the microwave for 15–20 seconds to soften before serving.

FAQs

Can I use chopped pecans instead of halves?
Yes, chopped pecans work just as well and make the topping slightly more crumbly and rustic.

Can I make this cake ahead of time?
Definitely. Bake it a day ahead, cover, and store at room temperature. Warm slightly before serving for that fresh-baked feel.

How do I prevent the topping from sticking to the pan?
Lining the bottom with parchment paper is key. Also, don’t let the cake cool completely before inverting.

Can I make this sugar-free?
Yes! Replace brown sugar and granulated sugar with your favorite brown and white sugar substitutes. Sugar-free maple syrup also works beautifully.

Can I use a boxed cake mix?
Absolutely. A vanilla or butter-flavored cake mix saves time — just prepare the pecan topping as directed.

From My Kitchen to Yours

This Pecan Upside Down Cake is a simple, heartwarming dessert that turns everyday ingredients into something special. The nutty crunch, buttery topping, and soft cake come together in perfect harmony. It’s a treat that brings smiles to the table and reminds you that sometimes, the best desserts are the ones that feel homemade and full of love.