Pecan Upside-Down Cake is a delightful, southern-inspired dessert that combines the rich, buttery flavors of caramelized pecans with a moist, tender cake.
This indulgent treat starts with a sweet and sticky pecan topping, made from brown sugar and butter, which bakes at the bottom of the pan.
Once inverted, the golden, gooey pecans form a luscious glaze that beautifully coats the cake.
Perfect for fall gatherings, holidays, or any time you’re craving a nutty, caramel-infused dessert, pecan upside-down cake is a comforting and impressive addition to any table.
Ingredients
sauce-caramel
310 ml sugar
60 ml (1/4 c) Scotch (whiskey or bourbon)
60 ml (1/4 c) water
30 ml (2 tbsp.) light corn syrup, preferably
250 ml (1 c) cream, hot
60 ml (1/4 cup) salted butter
375 ml (1 1/2 c) pecan halves
For The Cake
500 ml (2 c) all-purpose flour
180 ml (3/4 cup) pecans, finely chopped in a food processor
5 ml (1 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 c) un-salted butter
60 ml (1/4 c) canola oil
375 ml (1 1/2 c) brown sugar
5 ml (1 tsp) vanilla extract
3 egg
250 ml (1 c) buttermilk
How To Make Pecan Upside Down Cake
Putting grill at center of oven. Preheat oven 180°C (350°F).
Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides.
Place on a cookie sheet.
butterscotch caramel sauce
In a saucepan, bring the sugar, Scotch, water and syrup to a boil.
Cooking without stir to mixture takes on golden color.
Off the heat, gradually add the cream and butter.
Bring to boil again, stirring to mixture is smooth.
Divide the caramel into the baking dishes.
Sprinkle with half pecans.
For The Cake
In a bowl, combine the flour, chopped pecans, baking soda and salt. To book.
In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender.
Add the eggs, one at a time, beating until the mixture is smooth and homogeneous.
At low speed, add the dry ingredients alternately with the buttermilk.
Carefully divide the batter into the baking dishes over the caramel.
Bake for about 50 minutes .
Leave to cool about 30 min.
Invert a first cake onto a serve platter.
Invert the second cake onto a baking sheet and slide it onto the first. Let cool completely.
Serve warm or cold and top with whipped cream if desired.
Pecan Upside-Down Cake is a rich and decadent dessert that combines a buttery, moist cake with a sticky caramel-pecan topping.
Here are some creative variations and helpful tips to perfect this classic treat.
Variations of Pecan Upside-Down Cake
Classic Pecan Upside-Down Cake:
Topping: A mix of brown sugar, butter, and pecans is spread on the bottom of the pan, which caramelizes as the cake bakes.
Cake Base: A vanilla or yellow cake is typically used. Moist and fluffy, it balances out the richness of the topping.
Maple Pecan Upside-Down Cake:
Topping: Replace some or all of the brown sugar with maple syrup for a more complex, earthy sweetness.
Cake Base: You can also add a touch of maple extract to the cake batter to intensify the flavor.
Spiced Pecan Upside-Down Cake:
Topping: Stick with the classic pecan topping but add cinnamon or nutmeg for extra warmth.
Cake Base: Use a spiced cake batter with ingredients like cinnamon, allspice, and cloves for a fall-inspired flavor.
Chocolate Pecan Upside-Down Cake:
Topping: Add a layer of chocolate chips on top of the caramel-pecan mixture before pouring the batter.
Cake Base: Use a chocolate cake batter to make this a decadent, chocolatey twist on the classic.
Bourbon Pecan Upside-Down Cake:
Topping: Add a splash of bourbon to the brown sugar-butter mixture for a rich, boozy flavor.
Cake Base: You can also add a little bourbon to the cake batter, or substitute vanilla extract with bourbon.
Apple-Pecan Upside-Down Cake:
Topping: Layer thinly sliced apples with the pecan topping for a fruity addition.
Cake Base: A cinnamon-spiced cake works well with the apples, creating a mix between a traditional apple cake and pecan upside-down cake.
Pecan Upside-Down Bundt Cake:
Pan Style: Use a Bundt pan for a visually stunning presentation.
Place the pecan topping in the bottom of the Bundt pan, and pour the cake batter over it. When inverted, the pecan topping will sit beautifully on top.
Mini Pecan Upside-Down Cakes:
Individual Servings: Use a muffin tin to make mini versions. These are great for parties or individual servings.
Tips for Perfect Pecan Upside-Down Cake
Use Fresh Pecans:
Ensure your pecans are fresh for the best flavor and texture. Stale pecans can make the cake taste off.
Room Temperature Ingredients:
Bring all your cake ingredients (like butter, eggs, and milk) to room temperature before mixing the batter. This results in a smoother, well-mixed batter.
Don’t Overmix the Batter:
Mix the batter just until the ingredients are combined. Overmixing can cause the cake to be dense and tough.
Prepare the Pan Properly:
Grease your pan generously and line the bottom with parchment paper to ensure the pecan topping doesn’t stick when you flip the cake.
Watch the Caramel:
Make sure the brown sugar and butter mixture in the topping doesn’t burn or overcook. It should be smooth and bubbly when spread in the pan.
Cooling Time:
Let the cake cool in the pan for about 5-10 minutes after baking before flipping it out.
This helps the caramel firm up slightly but prevents it from hardening completely.
Invert While Warm:
Invert the cake while it’s still warm to avoid the caramel hardening in the pan.
Tap the bottom of the pan lightly to help release it.
Serve with Toppings:
Serve your pecan upside-down cake with whipped cream, ice cream, or a drizzle of caramel sauce for extra indulgence.
By playing around with different flavors and ingredients, you can elevate this southern classic to suit different tastes and occasions!
The nutritional information for Pecan Upside-Down Cake can vary based on ingredients and portion sizes, but here’s a general breakdown for one slice of cake (assuming an average cake serves 12):
General Nutritional Information (Per Slice)
Calories: 400-500 kcal
Protein: 4-6 g
Carbohydrates: 50-60 g
Sugars: 30-40 g
Fat: 20-30 g
Saturated Fat: 6-10 g
Cholesterol: 70-90 mg
Sodium: 250-350 mg
Fiber: 2-3 g
Key Nutritional Factors:
Pecans:
Pecans are nutrient-dense, adding healthy fats, protein, and fiber.
However, they are also calorie-dense, contributing significantly to the cake’s fat and calorie content.
Butter:
The caramel topping uses a generous amount of butter, which increases the saturated fat content.
Sugar:
The caramelized pecan topping, made with brown sugar, contributes most of the sugar content.
The cake batter itself also typically contains sugar.
Flour:
Regular flour adds carbohydrates, but you can use whole wheat or almond flour to slightly boost the fiber and nutritional profile.
Tips to Lighten the Recipe:
Reduce Sugar: You can cut down the amount of sugar in the cake and topping, or substitute with a low-calorie sweetener.
Use Whole Wheat Flour: This adds more fiber and nutrients compared to refined white flour.
Opt for a Lighter Topping: Use less butter or substitute part of the butter with unsweetened applesauce in the batter for a lower-fat version.
Keep in mind, this cake is rich and indulgent, so it’s typically enjoyed as a special treat.