Upside Down Pecan Caramel Cake
This easy Pecan Upside Down Cake (also known as Pecan Pie Cake) starts with a doctored cake mix and a gooey caramel pecan topping that stays soft and sticky, never hard or grainy. It's like pecan pie and butter cake rolled into one. Perfect for the holidays or any fall gathering!
Servings: 10 servings
Calories: 1tenth
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
Pan Options:
- 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.
