This delicious Pecan Upside Down Cake has all the pecan pie flavours but is way easier to make. It's a soft and fluffy cake with caramelized pecans on top.
What a treat this pecan upside down cake is! It's got a buttery, sticky layer of caramelized pecans baked on the bottom of the pan. After baking, it gets flipped over to reveal the sweet and crunchy goodness!
This cake is perfect for fall gatherings, weekend bakes, and holidays. Place it on your table this Thanksgiving and it'll be gone before you know it!
Step by step instructions
Here is how to make and bake this pecan upside down cake. You will need a 8 or 9 inch cake pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the cake, place a circular piece of parchment paper along the bottom of the pan. Grease the sides and then set aside.
Step 2 - Mix dry ingredients. In a bowl, add flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 3 – Whisk wet ingredients. In a large bowl, whisk oil, butter, white sugar, sour cream, vanilla, and eggs.
Step 4 - Add in dry ingredients. Mix together to create a soft cake batter. Do not over-mix!
Step 5 - Layer. Take the butter and pour it around the bottom of the pan. Then sprinkle the brown sugar and chopped pecans on top. Make sure it is even.
Step 6 - Add batter. Scoop the batter on top - making sure not to disturb the pecan layer. I find the best way to do this is to use a cookie scooper and add it all around the pan, then gently spreading it around.
Step 7 - Bake. Bake the cake for 40-50 minutes or until a toothpick inserted comes out clean. Once cooled, gently run a knife around the pan and flip it upside down. Peel the parchment paper to reveal the delicious Pecan Upside Down Cake!
FAQ
How do I store this cake?
This cake is best served fresh, and stays good in an airtight container for 3 days or in the refrigerator for up to 1 week.
How do I prevent the pecan topping from sticking to the pan?
The parchment paper, and making sure that the butter is evenly distributed on it before adding the brown sugar and pecans.
How long should the cake cool before flipping it?
I let mine cool for 30 minutes before running a knife along the edges and flipping it.
Can I use other nuts?
Yes, feel free to use chopped pistachios, walnuts, or whatever your heart desires!
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Pecan Upside Down Cake
Ingredients
For the pecan layer
- 1/3 cup unsalted butter melted
- 1/4 cup brown sugar
- 1 1/2 cups pecans chopped
For the cake batter
- 1 3/4 cups all-purpose flour
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter melted
- 1/3 cup oil
- 2 large eggs room temperature
- 3/4 cups white sugar
- 3/4 cups sour cream or greek yogurt, room temperature
- 1 tbsp vanilla
Instructions
- Preheat the oven to 350℉/176℃. Line an 8 or 9 inch cake pan with a circular piece of parchment paper along the bottom, and grease the sides. Set aside.
- In a bowl, add the dry ingredients; flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.1 3/4 cups all-purpose flour, 2 tsp cornstarch, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, add the butter, oil, white sugar, eggs, vanilla, sour cream. Whisk together for 2-3 minutes.1/4 cup unsalted butter, 1/3 cup oil, 2 large eggs, 3/4 cups white sugar, 3/4 cups sour cream, 1 tbsp vanilla
- Add the dry and wet ingredients together and with a spatula, gently stir to form a cake batter.
- In the cake pan, add melted butter and spread as evenly along the bottom as possible. Then sprinkle brown sugar and chopped pecans.1/3 cup unsalted butter, 1/4 cup brown sugar, 1 1/2 cups pecans
- Take the cake batter and gently spread it on top, making sure not to disturb the layer of pecans. I like to use a cookie scooper for this as I find it's effective and not messy. Spread evenly.
- Bake for 45-50 minutes or until the cake come out clean with a toothpick inserted in the middle.
- Allow to cool, then gently run a butterknife around the cake pan. Flip the cake upside down onto a flat surface like a plate or a cake stand. Peel the parchment paper off to reveal the gorgeous pecan layer! Then slice, and enjoy!
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