Pecan Upside Down Cake is what happens when a gooey Southern pecan pie and a tender, buttery cake gets together, and y'all, it's a match made in heaven! This easy upside down pecan cake starts with a boxed cake mix shortcut (no mixer, no sifting!) and a five-ingredient caramel pecan topping that stays soft and sticky, never hard or grainy.
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Thanks to my friends at Whaley Pecan Company for sponsoring this post.
This caramel pecan upside down cake is baked with a buttery brown sugar pecan mixture on the bottom of the pan, then flipped onto a platter so that glossy, pecan pie-like topping crowns the cake. Think of it as an upside down pecan pie cake. You get the rich caramel flavor of a classic pie with the moist crumb of a doctored cake mix that tastes more like a pound cake.
If you have followed me for awhile, you know by now that I love baking! This shortcut pecan cake is absolutely one of my favorites to serve and eat! It gets that "ooh!" moment when I turn it out onto the plate.
I tested this one over and over until I got the gooey pecan topping just right, so you can bake it with confidence for Thanksgiving, Christmas, or any occasion you want an impressive dessert! The topping won't turn grainy or be too hard to slice when it cools.
And don't even get me started on my love for pecans. I've been known to say you can never have too many pecans and this cake proves it with a whopping 1 ⅓ cups piled on top!
If you love pecans as much as I do, you'll also want to try my Cast Iron Skillet Pecan Pie, Maple Pecan Tassies, and Pecan Pie Bark. For another doctored cake mix favorite, my White Texas Sheet Cake with butter pecan icing is always a crowd-pleaser. And you can find even more ideas in my roundup of Easy Pecan Recipes.
Shortcuts
- Start with a cake mix. A boxed butter pecan or vanilla cake mix means less measuring and no sifting, and the sour cream, oil, and extra brown sugar make it taste completely homemade.
- Buy chopped pecans or pecan pieces. Pre-chopped pecans save you a step and a cutting board. I used Whaley's large pieces in this recipe.
- No mixer needed. Both the topping and the batter come together with just a saucepan, a bowl, and a whisk, so cleanup is a breeze.
Ingredients to Make Pecan Upside Down Cake
Scroll down to printable recipe for exact ingredient quantities.
For the pecan topping:
- Butter - Salted or unsalted both work. Salted butter gives the caramel a nice sweet-salty balance.
- Light brown sugar - Pack it firmly into the measuring cup. Light brown sugar gives a classic caramel flavor without being overly molasses-y.
- Heavy whipping cream - Just a few tablespoons make the topping silky and helps keep it soft once the cake cools.
- Light corn syrup - This is the secret to a smooth, glossy topping. It keeps the sugar from crystallizing, so your topping won't turn grainy.
- Pecans - Chopped pecans or pecan pieces spread more evenly than halves and make the cake easier to slice. I use Whaley Pecan Company pecans from right here in Alabama because I know they're always fresh.
For the cake batter:
- Large eggs - Let them sit out a few minutes if you can. Room temperature eggs blend more easily into the batter.
- Brown sugar - A little extra brown sugar in the batter adds depth and plays up the caramel flavor.
- Sour cream - Adds moisture and a slight tang, and gives the cake a tender, bakery-style crumb.
- Milk - Use 2% or whole milk for the best texture.
- Vegetable oil - Oil keeps the cake moist for days, even better than butter does in a cake mix batter.
- Cake mix - One 13.25-ounce box of butter pecan or vanilla cake mix. I used Betty Crocker, but see Variations below for other flavors.
Substitutions & Variations
- Cake mix flavors: I also tested this pecan upside down cake with cake mix using yellow, French vanilla and spice cake mixes, and all were delicious. Spice cake is especially cozy for fall!
- Corn syrup: Cane syrup can be used instead of corn syrup, but the topping may not be quite as smooth. Maple syrup or honey will work in a pinch, but you won't get the same smooth caramel texture, and it may turn grainy.
- Milk: Oat milk or other milks can be used, but 2% or whole milk gives the best texture.
- Sour cream: Plain Greek yogurt can be substituted in equal amounts.
- Bundt pan: You can bake this in a 10- or 12-cup Bundt pan for a pretty ring-shaped cake. Grease it very heavily, making sure to get into every groove and crevice, because those pecans love to cling to the ridges. Spoon the topping evenly around the bottom of the pan, start checking for doneness a few minutes early since baking times may vary, and flip it after the same 2-minute rest.
How to Make Pecan Upside Down Cake
Scroll down to the bottom for the printable recipe with detailed instructions.
What pan can I use to make this cake?
- 9-inch springform pan with bottom wrapped in foil to prevent leaks. (See Note)
- 9-inch round pan with 3-inch sides
- 10-inch round cake pan with 2 inch sides
- 10-inch cast iron skillet
Note: If using a springform pan, set it on a square of aluminum foil and press the foil up around the outside bottom and sides to prevent leaks. It's a precaution that has saved me many times with a springform pan recipe (also called a cheesecake pan.)
Prepare the pan
- Preheat the oven to 350°F while you prepare the pan.
To help prevent the gooey pecan mixture from sticking to the bottom of the pan when flipping it out, line the bottom of whatever pan you are using with parchment paper after greasing the pan.
- Place the pan on a square of parchment paper, then trace around the outside bottom of the pan with a pencil.
- Cut out the circle and place it in the bottom of the greased pan. I also spray the parchment paper when I spray the sides of the pan for extra measure against the gooey mixture sticking to the pan.
When using a 9-inch pan, be sure to add about 4 to 5 minutes extra baking time.
Prepare the pecan topping
- Melt the butter in a medium saucepan. Add the brown sugar, whipping cream, and corn syrup, stirring slowly until the mixture just begins to bubble. Stir in the pecans and cook over medium heat, stirring slowly, just until it bubbles again.
- Pour the pecan mixture into the greased pan and spread it all the way to the edges. This can be done up to an hour ahead and left at room temperature.
Prepare the cake batter
- No mixer needed: In a large bowl, whisk the eggs until foamy. Whisk in the milk, sour cream, brown sugar, and oil. Add the cake mix and stir until smooth and no dry streaks remain.
- Dollop spoonfuls of batter over the pecan topping first, then gently spread it to the edges. This keeps the warm topping from swirling up into the batter.
- Set the pan on a half sheet pan or cookie sheet and bake for 42 to 45 minutes, until a wooden pick inserted in the center comes out clean. When using a 9-inch pan, be sure to add about 4 to 5 minutes extra baking time.
- Let the cake cool in the pan for JUST 10 minutes (set a timer!). Place a serving platter on top of the pan and, using pot holders. Run a knife around the outside edges before quickly inverting (flipping) the cake onto the platter.
- If any pecans stick to the pan, scoop them out right away with a spatula or knife and pat them back onto the cake.
Little tip! That 10-minute timer and lining the pan with parchment paper are the most important steps in this whole pecan upside down cake recipe. Wait too long and the caramel starts to set up and glue itself to the pan, but flip it too soon and the topping won't have had a chance to settle.
Pro Tips
- If using a springform pan, wrap in foil. Springform pans are notorious for leaking, and that buttery caramel topping will find any gap it can. Set the pan on a large square of aluminum foil and press the foil up around the bottom and sides, overlapping as you go, to keep everything sealed in.
- Tap before you test. Before inserting a toothpick, gently tap the middle of the cake with your finger. If it jiggles at all, give it a few more minutes, since poking it too early can cause the center to sink.
- Check your oven temperature. Many ovens run hot or cold, which can throw off baking times. An inexpensive oven thermometer will tell you if your oven is truly at 350°F.
- Don't skimp on greasing. Grease the pan heavily, especially around the edges, so the caramel topping releases cleanly. This is not the time to be shy with the butter or baking spray!
What to Serve with Upside Down Pecan Cake
This cake is lovely on its own, but I love serving it slightly warm with a scoop of vanilla ice cream melting over that caramel topping. A dollop of lightly sweetened whipped cream is another easy option.
It makes a showstopping finish to a Thanksgiving or Christmas dinner! For a dessert table spread, pair it with my Cranberry Orange Cookies and Mini Pumpkin Pies for a little bit spice and everything nice.
Storage
- Room temperature: Store the cake loosely covered at room temperature for up to 24 hours.
- Refrigerator: After the first day, cover and refrigerate for up to 3 days.
- Reheat: Warm individual slices in the microwave for a few seconds, or reheat the whole cake loosely covered with foil at 350°F for about 10 minutes.
- Freeze: Wrap the cooled cake (or individual slices) tightly in plastic wrap and foil and freeze. Thaw in the refrigerator overnight, then rewarm before serving.
- Make ahead: The pecan topping can be made and spread in the pan up to an hour in advance. The baked cake is also delicious the next day.
Kathleen Answers Your Questions
Most likely the cake cooled in the pan for too long before flipping, which lets the caramel set up. Invert it after just 10 minutes and use a spatula to move any stuck pecans back onto the cake. The pan needs to be heavily greased or lined with parchment paper.
Graininess happens when the sugar crystallizes, usually from skipping the corn syrup or over-stirring. Corn syrup keeps this caramel pecan topping smooth, so I don't recommend leaving it out.
The caramel is still warm and loose right after baking, so some will naturally drip down the sides. Use a platter larger than the width of your cake pan with a slight rim to catch any drips.
Want More Pecan Recipes?
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Upside Down Pecan Caramel Cake
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Equipment
Ingredients
Pecan topping:
- ⅓ cup salted or unsalted butter
- 1 cup firmly packed light brown sugar
- 3 tablespoons heavy whipping cream
- 2 tablespoons light corn syrup
- 1 ⅓ cups chopped pecans or pecan pieces
Cake batter:
- 2 large eggs
- ½ cup sour cream
- ½ cup firmly packed brown sugar
- ½ cup vegetable oil
- ⅓ cup milk 2% to whole
- 1 13.25 ounce box butter pecan or vanilla cake mix See Variations for other cake mix flavors. I used Betty Crocker.
Instructions
- Preheat oven to 350F. Heavily grease a 9 inch springform pan (also known as a cheesecake pan) or a 9 inch round pan with 3 inch sides or a 10 inch round cake pan with 2 inch sides. (See Pan Options in NOTES)Tip: Springform pans often leak. I recommend placing a springform pan on a square of aluminum foil and pressing the foil onto the outside, bottom and sides of the pan, overlapping as you press. This keeps it from leaking.
- Line the bottom of any pan you use with a circle of parchment paper to help prevent the gooey topping from sticking. (See NOTES)
Pecan Topping:
- Melt the butter in a medium size saucepan. Add the 1 cup brown sugar, whipping cream and corn syrup and stir slowly until the mixture just begins to bubble. Stir in the pecans and cook over medium heat, stirring slowly just until the mixture begins to bubble again.
- Pour the mixture into the greased pan, spreading it to the edges.Tip: This part can be done up to an hour in advance at room temperature.
Cake Batter:
- No mixer needed: In a large mixing bowl, whisk the eggs until foamy. Add the sour cream, ½ cup brown sugar, vegetable oil and milk.
- Add the cake mix to the wet ingredients. Whisk or stir until the batter is smooth and the dry ingredients are combined well with the wet ingredients.
- Dollop the batter over the pecan topping in the pan, first, then spread the batter to the edges to help prevent the warm topping from swirling into the batter.Tip: This dolloping procedure will help prevent the pecan mixture from spreading to the outside edges.
- Place your pan on a half sheet pan or rimmed cookie sheet. Bake for 42 to 45 minutes or until a wooden pick comes out clean when inserted in the center. Tip: I usually tap the center with my finger, first, to check for any jiggles before inserting a wooden pick. Inserting it too soon can cause a cake to sink a little.
- Let it cool in the pan 10 minutes. Set a timer! If you wait longer, the pecan mixture may stick to the bottom of the pan.
- Run a table knife around the outside edge of the cake to loosen the cake from the pan. Place a serving platter or large plate on top of the pan and, using pot holders, quickly invert the cake onto the cake platter. Remove the parchment paper, if using.
- If any of the pecans or topping does stick to the pan, immediately use a spatula or table knife to transfer them on the top of the cake.
- Let the cake cool completely or I love serving it with vanilla ice cream slightly warm.
Notes
- 9-inch springform pan with bottom wrapped in foil to prevent leaks. (See Note)
- 9-inch round pan with 3-inch sides
- 10-inch round cake pan with 2 inch sides
- 10-inch cast iron skillet
- Place the pan on a square of parchment paper, then trace around the outside bottom of the pan with a pencil.
- Cut out the circle and place it in the bottom of the greased pan. I also spray the parchment paper when I spray the sides of the pan for extra measure against the gooey mixture sticking to the pan.
- Set a timer for the flip. Let the cake cool in the pan for 10 minutes before inverting it onto a platter. If it sits longer, the caramel topping will start to stick to the pan.
- Prevent leaks. If using a springform pan, press a square of aluminum foil around the outside bottom and sides before adding the topping, and always bake on a sheet pan to catch drips.
- Grease heavily. Generously grease the pan, especially the edges, so the topping releases cleanly. I even spray the parchment liner. If any pecans stick, scoop them out right away and place them back on the cake.
- Don't skip the corn syrup. It keeps the caramel pecan topping smooth and glossy instead of grainy. You can substitute maple syrup but it may become grainy.
- Storage. Keep loosely covered refrigerated up to 3 days. Rewarm slices in the microwave or the whole cake, covered with foil, at 350°F for 10 minutes.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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