Pecan Upside Down Cake

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I’m a sucker for anything with pecans, but Pecan Upside Down Cake? That’s on a whole different level of indulgence. The rich, buttery base paired with a sticky, caramelized pecan topping creates a dessert that’s decadent yet cozy—like something your grandma would have proudly served on a Sunday afternoon. I made this cake on a whim once after a particularly rough day, and let’s just say, it fixed more than my sweet tooth.

What I love most about this cake is how it flips the script—literally. Instead of the frosting on top, the ooey-gooey pecan topping bakes at the bottom of the pan and gets revealed in all its glossy glory when you turn it over. It’s got that wow factor with minimal effort, which makes it a favorite for potlucks, holidays, or just when you want to treat yourself to something comforting and homemade.

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Why You’ll Love This Pecan Upside Down Cake

• Rich, caramelized pecan topping that tastes like a sticky bun and praline had a baby.
• Super easy batter—no mixer required!
• One-pan magic: bake, flip, and serve.
• Perfect for fall and winter gatherings, but honestly, delicious any time of year.
• It’s a showstopper with very little fuss. You’ll get compliments like you spent all day baking.

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What Kind of Cake Mix Should I Use?

This Pecan Upside Down Cake is incredibly versatile when it comes to the cake base. I often reach for a box of yellow cake mix because it complements the buttery pecan topping so well—it’s moist, fluffy, and adds a rich vanilla flavor that doesn’t compete with the caramelized layer. But if you’re craving a deeper flavor, butter pecan or spice cake mix also works beautifully. You can even go the homemade route if you’ve got a favorite scratch-made vanilla cake recipe. Just make sure the batter isn’t too dense—it should be light enough to rise and support the pecans as it bakes.

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Options for Substitutions

Sometimes you’ve got to work with what’s already in your kitchen. Luckily, this cake is super forgiving:

• No yellow cake mix? Try butter pecan, spice, or vanilla cake mix.
• Need it dairy-free? Use vegan butter for the topping and substitute milk with any plant-based alternative.
• Gluten-free? A gluten-free cake mix will do just fine—just be sure to check the bake time, as it can vary slightly.
• No brown sugar? You can use a mix of white sugar and a little maple syrup or molasses for that rich, caramel flavor.
• Out of pecans? Walnuts or chopped almonds make a great substitute, though the flavor will be slightly different.

You’ve got options, and this cake is happy to roll with them.

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Ingredients for This Pecan Upside Down Cake

Pecans
These are the heart of the cake’s signature topping. They toast gently while baking and provide a buttery crunch that balances the sweetness perfectly.

Butter
Melted butter forms the base of the caramel layer. It gives richness and helps create that glossy, sticky texture in the topping.

Brown Sugar
This is what gives the pecan topping its deep, molasses-y caramel flavor. Light or dark brown sugar both work here.

Corn Syrup (optional)
A touch of corn syrup helps keep the caramel topping smooth and prevents crystallization—but it’s optional if you’re using enough brown sugar.

Yellow Cake Mix
The soft, fluffy foundation of the cake. It’s a simple shortcut that bakes up beautifully and soaks up the pecan glaze like a dream.

Eggs
They add structure and richness to the cake batter, ensuring it rises and holds together when inverted.

Oil
A neutral oil like canola or vegetable keeps the cake extra moist without overpowering the other flavors.

Milk or Water
Used to bring the cake mix together. Milk adds a bit more richness, but water works just fine in a pinch.

Vanilla Extract
A splash of vanilla deepens the flavor of the cake and ties everything together with a warm, sweet aroma.

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Step 1: Prepare the Topping

Start by melting the butter and pouring it evenly into the bottom of a greased 9×13-inch baking dish or a deep round cake pan. Sprinkle the brown sugar over the melted butter, then drizzle the corn syrup (if using) on top. Finally, scatter the chopped pecans across the entire surface in a single, even layer. This will become the glossy, nutty crown of your cake after baking.

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Step 2: Mix the Cake Batter

In a large mixing bowl, combine the cake mix, eggs, oil, and milk (or water). Add a splash of vanilla extract and whisk everything together until the batter is smooth and lump-free. Be careful not to overmix—just enough to fully combine the ingredients.

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Step 3: Assemble the Cake

Gently pour the cake batter over the pecan layer in your baking dish. Try not to disturb the pecans underneath—pour slowly and evenly to keep that beautiful layer intact.

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Step 4: Bake

Place the dish in a preheated 350°F (175°C) oven and bake for 40–45 minutes. The cake is ready when the top is golden and a toothpick inserted into the center comes out clean.

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Step 5: Invert the Cake

Once baked, let the cake rest for about 5 minutes—just enough to settle without cooling too much. Then, carefully place a serving platter or tray over the cake and flip the pan upside down in one smooth motion. Gently lift the pan off to reveal the gooey, caramel-pecan topping now sitting proudly on top.

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How Long to Cook the Pecan Upside Down Cake

This cake bakes beautifully at 350°F (175°C) for 40 to 45 minutes. You’ll know it’s done when the top of the cake is golden brown and a toothpick inserted into the center comes out clean. Make sure not to overbake, or the cake may dry out and the topping could harden too much. Let it sit for 5 minutes after baking before inverting—it’s the sweet spot for flipping without sticking.

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Tips for Perfect Pecan Upside Down Cake

• Grease the pan well – even with all that butter in the topping, you don’t want any part of this cake sticking.
• Use room-temperature eggs and milk for a smoother, more evenly mixed batter.
• Don’t overmix – just stir until the batter comes together. Overmixing can make the cake dense.
• Let the cake rest before flipping – too soon and it might fall apart, too late and the topping might stick.
• Use a cake pan with high sides – the topping bubbles as it bakes and can overflow in shallow pans.
• Add a pinch of salt to the topping if you like a sweet-salty contrast.
• Tap the pan on the counter before baking to release any air bubbles in the batter.
• Serve warm – the topping is gooey and glorious right out of the oven.

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Watch Out for These Mistakes While Cooking

• Flipping the cake too early or too late
  Timing is everything—flip after 5 minutes of cooling. Too soon, and it could fall apart; too late, and the topping may stick to the pan.
• Using a shallow baking dish
  The buttery pecan topping bubbles while baking. If your pan is too shallow, it may overflow and make a mess.
• Skipping the greasing step
  Even with butter in the topping, make sure the sides of your baking dish are greased to avoid sticking during the flip.
• Not spreading the pecans evenly
  Uneven pecans can lead to patchy topping. Spread them in a single, level layer to get that picture-perfect top.
• Overbaking the cake
  It’s easy to go too far. An overbaked cake will be dry and the topping may harden instead of staying gooey.
• Using cold eggs or milk
  Cold ingredients can make the batter clump and bake unevenly. Let them come to room temperature first.

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What to Serve With Pecan Upside Down Cake?

Vanilla Ice Cream

A scoop of creamy vanilla ice cream melts perfectly over the warm pecan topping. Classic and unbeatable.

Fresh Whipped Cream

Soft, airy whipped cream balances the richness of the cake without overpowering it.

Salted Caramel Drizzle

For those who love an extra indulgent twist, a drizzle of salted caramel adds depth and a gourmet feel.

Hot Coffee or Espresso

The slight bitterness of coffee cuts through the sweetness, making each bite even more satisfying.

Maple-Glazed Bacon

Yes, really. The salty-sweet combo of bacon pairs surprisingly well with the sticky pecan topping.

Roasted Pears or Apples

Serve alongside or even on top for a cozy fall dessert twist.

Cinnamon-Spiced Whipped Cream

Take whipped cream up a notch by adding cinnamon or nutmeg—perfect for holiday versions of this cake.

A Glass of Bourbon or Spiced Rum

If you’re serving this to adults, a small pour of bourbon or spiced rum complements the cake’s caramel-pecan richness beautifully.

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Storage Instructions

If you have leftovers (and that’s a big if), store your Pecan Upside Down Cake in an airtight container at room temperature for up to 2 days. After that, move it to the fridge where it will stay good for another 3–4 days. The topping may firm up a bit in the fridge, so I recommend warming slices in the microwave for about 15–20 seconds before serving to bring back that gooey texture.

To freeze, wrap individual slices tightly in plastic wrap, then place them in a zip-top freezer bag. They’ll keep well for up to 2 months. Just thaw and reheat when a sweet craving hits!

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Estimated Nutrition

Keep in mind these numbers are approximate and may vary depending on your specific ingredients and portion size.

• Serving Size: 1 slice (1/12 of the cake)
• Calories: ~420
• Total Fat: 24g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 350mg
• Carbohydrates: 48g
• Fiber: 2g
• Sugar: 32g
• Protein: 4g

This is definitely a dessert to savor—but every bite is worth it.

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Frequently Asked Questions

Can I make this cake in advance?

Absolutely. You can bake it a day ahead and keep it covered at room temperature. Just warm it slightly before serving to bring the topping back to life.

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Do I have to use corn syrup?

Nope. It’s optional and mostly helps with a smoother, glossy topping. You can skip it or replace it with maple syrup or honey for a more natural touch.

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Can I use a homemade cake batter instead of a mix?

Definitely! If you have a go-to yellow or butter cake recipe, feel free to use it. Just ensure the batter isn’t too thick, so it bakes evenly over the pecan layer.

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Will the pecan topping stick to the pan?

Not if you grease your pan well and let the cake rest for 5 minutes before flipping. That short rest helps the topping set just enough to release cleanly.

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Can I use walnuts instead of pecans?

Yes, walnuts are a great alternative. The flavor will be a little earthier, but still delicious and toasty.

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What size pan should I use?

A 9×13-inch pan works best, but you can also use a round 10-inch cake pan with high sides. Just avoid shallow pans to prevent overflow.

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How do I flip the cake without making a mess?

Place a large serving platter over the cake while it’s still warm, then flip with confidence in one smooth motion. Use oven mitts and go slow—it’s easier than it sounds!

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Is this cake very sweet?

Yes—it’s rich and sweet, especially with the caramelized topping. If you want to tone it down, use less brown sugar or serve it with unsweetened whipped cream.

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Conclusion

Pecan Upside Down Cake is the kind of dessert that looks fancy, tastes incredible, and comes together with zero stress. Whether you’re baking it for the holidays, a cozy dinner with friends, or just because you’re craving something sticky-sweet and nutty, this cake delivers every single time. It flips beautifully, both in the pan and in people’s expectations—because once they taste it, they’ll be hooked. Warm, buttery, nutty, and absolutely irresistible, this one’s a keeper.

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