Caramelly, buttery, and sweet, are all the things we love about Pecan Pie, but now we’ve put it in a cake! There isn’t any fussing with pie crust anymore. A tender cake is a perfect vessel for soaking up that pecan pie syrup.
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What is an upside-down cake?
Simply put, an upsidedown cake is where its topping is placed in the bottom of the pan, baked, and then flipped so that the topping is now on the top in all its caramelized glory.
Ingredients
A good amount of baking pantry essentials and some freshly chopped and whole Pecans create everything you want in a pecan pie but in a cake!
For the Topping, you’ll need
- Unsalted butter
- Light brown sugar packed
- Light corn syrup
- Vanilla extract
- Kosher salt
- Fisher Nuts pecan halves some chopped and some left whole
For the Cake batter, you’ll need
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter
- Granulated sugar
- Eggs
- Pure vanilla extract
- Buttermilk
How to make Pecan Pie Upside Down Cake
For the Topping
Carefully line a 9-inch round pan with parchment paper on the very bottom then liberally spray the sides and the parchment paper with nonstick baking spray.
In a medium-sized saucepan, over medium heat add the butter and let it start to melt. Once the butter has melted or is mostly melted add the corn syrup and brown sugar. Mix until the sugar has dissolved. Then add the vanilla and salt. Stir together everything and continue to mix until the mixture is well blended. Be careful that the heat isn’t too high.
Stir in the pecans and allow the sauce to completely cover all of it. Allow the mixture to cool while you work on the cake batter. Preheat the oven to 350 degrees.
For the Cake
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, or using a large bowl and hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, stopping to scrape the bowl down in between additions. Beat in the vanilla.
Add the dry mixture and buttermilk in ⅓ increments, mixing on low speed until fully combined. Scrape down the sides in between additions of dry mixture and buttermilk.
To Assemble
Pour the cooled-down pecan mixture into the baking pan and spread with a spatula in an even layer directly over the parchment paper.
Gently dollop and spread the batter over the pecans. Be careful, the more you move things around the more you will change the arrangement of the pecans.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes back with a few moist crumbs on it. Check the cake after it has cooked for 45 minutes with a toothpick. Let it cook for another 10 minutes if it is not done.
Let cool in the pan for about 20 minutes.
Carefully, run a butter knife or small spatula around the edge of the cake in the pan. Unmold the cake by inverting the cake pan over a serving plate and gently lifting the pan away from the cake. If any of the pieces of pecans or the sauce is stuck to the cake pan, gently remove it with a spatula and spread it back over the top of the cake. Serve with ice cream or whipped cream!
Storing leftovers
Keep your Pecan Pie Upside Down Cake covered and at room temperature for 2-3 days. To keep this cake longer, store wrapped in the fridge for up to a week.
Planning ahead? If you’re preparing for a holiday gathering you can absolutely prepare this cake well in advance. Prepare as normal, allow to cool, then set on a lined baking sheet in the freezer for a couple of hours. By this time the cake should be chilled enough to be wrapped up and stored in the freezer. Store for up to a month and allow to thaw overnight before serving.
How to serve Pecan Pie Upside Down Cake
I know, you want your cake and to be able to eat it too! Allowing this cake to cool some is ideal, and your mouth will thank you. Sugar burns are not very fun.
Once cooled enough, serve slightly warm while the caramelized pecans are still gooey. Serve with whipped cream, vanilla ice cream, or butter pecan ice cream.
Expert Tips
Just a few notes to ensure a beautiful pecan pie upside-down cake.
- Don’t forget to line the bottom of your cake pan with parchment for easy release.
- Using room-temperature ingredients will help to ensure a moist fluffy cake. Also, remember to not overmix your cake batter.
- Allowing the cake to cool for up to 20 minutes will allow the sugars enough time to cool slightly before turning the cake out. This will also prevent any unnecessary sugar burns.
- If you’ve happened to use a 9-inch springform pan, placing a baking sheet under it while baking is recommended to catch any drippings.
Other Grandbaby Cakes recipes you’ll love
Can’t get enough cake? Neither can we! Try a few more of Grandbaby Cakes’ BEST cake recipes:
- Real Deal Southern Caramel Cake Recipe
- Apple Cider Donut Cake
- Peach Upside Down Cake
- Blueberry Coffee Cake
- Italian Cream Cake
If you love pecans as much as I do, you’ll love any of these desserts packed full of pecans. Southern Pecan Pie Recipe, Pecan Pie Bars, Chocolate Bourbon Pecan Pie, and Bourbon Pecan Sticky Buns.
Pecan Pie Upside Down Cake
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Ingredients
For the Topping
- 1/2 cup Unsalted butter
- 1/2 cup Light brown sugar packed
- 1/4 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Kosher salt
- 1 1/2 cups Fisher Nuts pecan halves some chopped and some left whole
For the Cake
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup Unsalted butter room temperature
- 3/4 cup Granulated sugar
- 2 large Eggs room temperature
- 1 teaspoon Pure vanilla extract
- 3/4 cup Buttermilk
Instructions
For the Topping
- Grease a 9 inch round baking pan with butter or liberally spray with nonstick baking spray.
- In a medium sized saucepan, over medium heat add the butter and let it start to melt. Once the butter has melted or is mostly melted, add the brown sugar and the corn syrup. Mix until sugar has dissolved. Then add the vanilla and salt. Stir together everything and continue to mix until the mixture is well blended. Careful that the heat isn’t too high.
- Stir in the Fisher® Pecans and allow the sauce to completely cover all of it. Allow the mixture to cool until just warm to touch.
For the Cake
- Preheat the oven to 350°F degrees. In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, or using a large bowl and hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, stopping to scrape the bowl down in between additions. Beat in the vanilla.
- Add the dry mixture and buttermilk in ⅓ increments, mixing on low speed until fully combined. Scrape down the sides in between additions of dry mixture and buttermilk.
To Assemble
- Pour the cooled down pecan mixture into the baking pan and spread with a spatula in an even layer directly over the greased pan.
- Gently dollop and spread the batter over the pecans. Be careful, the more you move things around the more you will change the arrangement of the pecans and disturb the flip.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes back with a few moist crumbs on it. Check the cake after it has cooked for 45 minutes with a toothpick. Let it cook for another 10 minutes if it is not done.
- Let cool in the pan for only 5 minutes!
- Carefully, run a butter knife or small spatula around the edge of the cake in the pan. Unmold the cake by inverting the cake pan over a serving plate and gently lifting the pan away from the cake. If any of the pieces of pecans or the sauce is stuck to the cake pan, gently remove it with a spatula and spread it back over the top of the cake. Serve with ice cream or whipped cream! And for more decadence, you can double the pecan topping and just serve over the top!
Notes
- This is a delicious cake! The cake itself is moist.
- The cake was done for me in 45 minutes, but instead of deleting the 45-55 minute cook time I wrote in the directions to check at 45 minutes, but let it continue cooking if it is not done. I know some ovens can cook differently.
- I added the use of a small spatula instead of the butter knife for anyone who might be worried about scraping up their metal cake pan.
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This was good!! The cake part was almost like a custard and the topping was AMazing!! I made it to take to a church function and it smelled so cold we just had to take a taste!!!
Thanks so much!!
In the beginning of thr instructIons it says to butter one pan and grease a second pan. But, i don’t see where the Second pan is used again in the recipe?
No you butter or grease just 1 pan. Sorry for that was confusing.
This was a hit in my house. It reminded me of a buttery pancake with pecans. I served it with homemade whipped cream.
Yummm!!!!
Rich, indulgent and delicious!! I am very excited to share a slice with friends! Thank you for this great treat!