This caramel pecan upside down cake recipe is the perfect combination of a caramel pecan roll and upside down cake. You’re going to love it!
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Pin ItThis is probably my favorite upside down cake to make in the fall. It’s so comforting and filled with all that coziness you love with autumn desserts.
If you want something a little more fruity though, you’ll want to try this blueberry upside down cake, this peach upside down cake and this strawberry version. Or if you want something more classic, my super popular pineapple upside down cake.
Upside Down Cake
Blueberry Upside Down Cake
Upside Down Cake
Strawberry Upside Down Cake
Upside Down Cake
Peach Upside Down Cake
Upside Down Cake
Pineapple Upside Down Cake
How to Make Pecan Upside Down Cake
- Make the Pecan Layer. Melt ½ cup butter with brown sugar until bubbly, then stir in pecans. Pour into a greased, parchment-lined pan.
- Make the Cake Batter. Whisk flour, baking powder, and salt. In another bowl, beat remaining butter and sugar until fluffy. Add eggs, vanilla, and milk, then mix in dry ingredients until smooth.
- Bake and Flip Over. Spread batter over pecan layer and bake at 350°F for 30–35 minutes. Cool 10 minutes, invert onto a plate, peel parchment, and serve warm.
(Related: Carrot Cake)
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Bake a day early. Cool, cover, and leave at room temp. Flip upside down when ready.
To Store: Keep covered in the fridge up to 4 days. Warm or bring to room temp before serving.
To Freeze: Wrap tightly, freeze 2 months max. Thaw overnight in fridge; warm lightly before serving.
More Good Cake Recipes
- Applesauce Bundt Cake
- Chocolate Raspberry Cake
- Applesauce Coffee Cake
- Lemon Blueberry Sheet Cake
- 3-Ingredient Applesauce Spice Cake
Apple Recipes
Applesauce Bundt Cake
Raspberry Recipes
Chocolate Raspberry Cake with Cream Cheese Frosting
Applesauce Recipes
Applesauce Coffee Cake
Pecan Upside Down Cake
Ingredients
- 1 cup pecans, chopped
- 1 cup unsalted butter, divided
- ¾ cup brown sugar
- 1 cup granulated sugar
- 1 ½ cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat the oven to 175°C (350°F).
- Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- In a saucepan, melt ½ cup butter over medium heat.
- Add ¾ cup brown sugar and stir until the sugar is melted and the mixture is bubbling and smooth.
- Take off the heat and stir in the chopped pecans.
- Pour the pecan-caramel mixture into the bottom of the prepared cake pan and spread it evenly.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the remaining ½ cup softened butter with the granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating after each.
- Mix in the vanilla extract and milk.
- Gradually add the dry ingredients to the wet mixture, in two or three additions.
- Mix just until smooth.
- Pour the batter over the pecan-caramel layer and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Run a knife around the edges, then carefully invert the cake onto a serving plate.
- Peel off the parchment paper and let cool slightly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
