Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 8–10 slices
Why This Cake Is Different
The magic of an upside-down cake is in the transformation. You start by layering a rich caramel sauce with toasted pecans at the bottom of your pan. When the cake bakes, the caramel bubbles and thickens, soaking into the bottom layer of the cake batter.
After baking, the cake is flipped, revealing a glossy, sticky topping of caramel and pecans that contrast beautifully with the soft, tender cake underneath. The caramel flavor isn’t just on the surface — it’s infused throughout, making every bite both crunchy and moist, buttery and sweet.
This cake delivers texture, flavor, and visual drama—all from one pan.
Ingredients
For the topping:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup honey
- 1 1/2 cups pecan halves, toasted
For the cake batter:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Instructions
1. Prepare the topping
- Preheat your oven to 350°F (175°C).
- In a small saucepan over medium heat, melt the butter.
- Stir in brown sugar and honey until combined and slightly bubbling, about 1–2 minutes. Remove from heat.
- Pour this mixture evenly into the bottom of a 9-inch round cake pan (preferably with a removable bottom or heavy skillet).
- Arrange the toasted pecans evenly over the caramel mixture.
2. Prepare the cake batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Gradually add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined after each addition. Do not overmix.
3. Assemble and bake
- Carefully pour the cake batter over the pecan and caramel layer in the pan, spreading gently to cover evenly.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean and the cake is golden on top.
4. Cool and flip
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Run a knife around the edges to loosen the cake from the pan.
- Place a serving plate upside down on top of the cake pan, then carefully invert both to flip the cake onto the plate.
- Lift the pan off slowly, allowing the caramel and pecans to glisten on top.
Serving and Storage
- Serve warm or at room temperature.
- This cake pairs wonderfully with whipped cream or vanilla ice cream.
- Store leftovers covered tightly at room temperature for up to 2 days, or refrigerate up to 4 days.
- Reheat gently before serving to soften the caramel topping if refrigerated.
Tips for Success
- Toast the pecans beforehand to bring out their natural oils and deepen their flavor.
- Use a good-quality honey for a richer caramel flavor.
- If your pan doesn’t have a removable bottom, line it with parchment paper to help with flipping.
- Let the cake cool slightly before flipping to avoid sticky mishaps, but don’t wait too long or the caramel can harden.
This Pecan Upside-Down Cake is a showstopper that combines the rich sweetness of caramel, the crunch of toasted pecans, and the softness of classic vanilla cake—delivering texture, flavor, and presentation in one stunning dessert.
