If you're looking for a cozy rustic cake then Pecan Upside Down Cake is the perfect indulgent dessert. A sugary gooey pecan pie topping over moist vanilla cake with a hint of bourbon is comfort at its finest.
This buttery delicious cake can be enjoyed with a cup of coffee for breakfast. Or you can eat it with a scoop of vanilla ice cream on top for dessert.
If you really want to dive into some fall flavor then you can eat it with a scoop of my Homemade Sweet Potato Ice Cream!
Either way, this easy recipe is a great cake for a fall dessert or the holiday season. If you love holiday dessert then you will also love my Southern Pecan Pie, Dutch Apple Pie, Pumpkin Swirl Cheesecake Bars + Caramel Apple Snack Cake!
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What is Pecan Upside Down Cake?
It a moist vanilla cake baked with a gooey buttery pecan topping on the bottom of the pan. Once the cake is baked and cooled then it is inverted onto a serving plate.
The toppings are put on the bottom of the cake pan when making an upside down cake. They are essentially baked "upside down" to be flipped over before eating.
Popular upside down cakes include:
- Pineapple Upside Down Cake
- Apple
- Pear
- Peach
Recipe Ingredients
- Brown Sugar - I like to use dark brown sugar but light brown sugar works too.
- Unsalted Butter - I use unsalted butter so I can add my own level of salt.
- Dark Karo Syrup - Dark Karo works best for this recipe. That is what I use in my Southern Pecan Pie too!
- Pecans - You can buy chopped pecans or you can buy whole pecans and chop them yourself.
- Kosher Salt - Salt helps bring out the flavor in all the ingredients.
- All Purpose Flour - All purpose flour works best for this recipe.
- Baking Powder - Baking powder gives the cake a nice fluffy texture.
- Granulated Sugar - Helps sweeten the cake and give structure.
- Eggs - Eggs are best at room temperature for baking.
- Vanilla Extract - Vanilla gives the cake a nice base flavor.
- Olive Oil - Light olive oil works well. Do not use extra virgin olive oil, it has too strong of a taste.
- Buttermilk - Use room temperature buttermilk for best results. Use leftover buttermilk in this Pecan Pie Cobbler recipe!
- Sour Cream - Sour cream and all other ingredients for this Pecan Upside Down Cake are best at room temperature.
- Bourbon - Use your favorite bourbon. I often use Woodford Reserve when baking. You want something good and flavorful that you would drink but not something super expensive.
Equipment
- Springform Pan - I like to use a 9" springform pan for this recipe that way it's easier to remove the cake. If you have round cake pans you could also use one of those.
- Stand Mixer - I use a KitchenAid Stand Mixer to make the cake batter. You can also use a large bowl and electric mixer.
- Rubber Spatula - You'll want a rubber spatula to get all cake batter out of the bowl.
- Sauce Pan - Use a small-medium sauce pan to heat the melted butter, karo syrup and sugar.
- Whisk - You need a whisk for the "caramel sauce" mixture to make sure it comes together.
- Cooling Rack - Cool the cake on a wire rack for 45 minutes before releasing the sides and top.
Expert Tips
- Grease your pan well so your cake comes out nice and easy!
- If you are using a springform pan, put a sheet pan on the rack under it to catch any drippings!!
- Don't overbake it! Your Pecan Upside Down Cake will come out dry if you do.
- Let the cake cool for 45-60 minutes before flipping it over. If you take it out hot the pecan topping will be a huge mess!
- This cake recipe is best eaten right after it's taken out of the pan. The indulgent nutty topping is still slightly warm, soft and gooey.
- You can always warm your leftover cake in the microwave for 15-30 seconds to soften up the top!
- If you're having a hard time releasing the pan from the pecan mixture then use a large chef's knife to shimmy in between the pecan mixture and pan to help you pull it away.
- Try a dollop of brown butter cream cheese frosting on this cake!
How to make Pecan Upside Down Cake
Preheat the oven to 350°F then thoroughly grease your springform pan with non-stick cooking spray of softened butter. Make sure to get up the sides to the edge of the pan.
Sprinkle the chopped pecans in an even layer into the bottom of the pan.
Making the Cake
Whisk the dry ingredients together in a large mixing bowl then set aside.
Add the room temperature butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high speed for 2 minutes until light and fluffy.
Add in the oil and mix until fully incorporated.
Start adding the eggs one at a time on medium speed, scraping down the sides of the bowl between each addition. Mix in the bourbon and vanilla.
Mix in the sour cream then add half the dry ingredients and mix on low just until almost fully combined.
Scrape down the sides of the bowl then add the buttermilk and mix. Add the other half of the flour mixture, mixing on low just until combined. Do not overmix.
Making the Sauce
Whisk the brown sugar, butter, dark Karo syrup and salt together in a medium sauce pan over medium heat until it begins to boil.
Continue whisking so that that caramel-like sauce comes together, about 15 seconds of boiling. Pour the brown sugar mixture over the pecans then add the cake batter over the top of the pecan mix.
Bake for 50-55 minutes or until a toothpick comes out of the center of the cake clean or only with a few crumbs.
Allow the Pecan Upside Down Cake to cool on a wire rack for 45-60 minutes. Release the sides first then invert the cake onto a serving platter.
Gently pull the top off of the pecan mixture. If you're having a hard time then use a large chef's knife to shimmy in between the pecan mixture and pan to help you pull it away.
Serve immediately. Top with vanilla ice cream if you'd like!
Storage
Pecan Upside Down Cake will last for up to 5 days in the fridge or 2 days on the counter top. Either place you store this cake you will want to keep it in an airtight container or tightly wrapped with plastic wrap.
Better yet, both so you give it extra protection from drying out!
Substitutions
- If you don't have bourbon you can use whiskey, cognac or dark rum.
- For gluten free you can substitute a 1:1 gluten free flour for the all purpose flour.
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FAQ
How long should I wait before flipping this upside down cake?
Wait 45-60 minutes before inverting this Pecan Upside Down Cake. If you flip it while it's too hot then the indulgent pecan topping will slide right off and be a huge mess.
If you wait too long it could harden and get stuck to the top if it wasn't greased well enough.
How long will this cake keep?
You can keep this cake for up to 2 days on the counter top or up to 5 days in the fridge. Keep the cake tightly wrapped in plastic wrap or in an airtight container either way.
You can also keep it in the freezer for up to 2 months tightly wrapped in plastic wrap and a layer of foil.
Can I freeze it?
Yes, you can! Make sure the Pecan Upside Down Cake is fully cooled then wrap it in a double layer of plastic wrap.
Wrap a double layer of plastic wrap over the cake then a layer of aluminum foil over the entire cake to keep air from getting in. Freeze the cake for up to 2 months. The same method used for Almond Carrot Cake.
Defrost it overnight in the fridge then bring to room temperature or warm slightly before eating.
More Fall + Winter Desserts
- Dutch Apple Pie
- Taffy Apple Salad
- Southern Pecan Pie
- Southern Sweet Potato Pie
- Homemade Sweet Potato Ice Cream
Pecan Upside Down Cake
Equipment
- 1 medium sauce pan
Ingredients
Pecan Topping
- 2 cups pecans chopped
- 5 tablespoon unsalted butter room temp
- 1 cup brown sugar
- ¼ cup dark karo syrup
- ½ tsp kosher salt
Dry Ingredients (Cake)
- 2½ cups all purpose flour
- 2¼ teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients (Cake)
- ¾ cup unsalted butter room temp
- 1⅓ cup granulated sugar
- ⅓ cup brown sugar
- ¼ cup olive oil light olive oil, NOT extra virgin
- 3 eggs room temp
- 2 tbsp bourbon
- 1 tablespoon vanilla extract
- ½ cup buttermilk room temp
- ½ cup sour cream room temp
Instructions
Making the Pecan Topping
- Preheat the oven to 350°F then thoroughly grease a 9 inch springform pan with softened butter or non-stick cooking spray
- Sprinkle the pecans in an even layer into the bottom of the pan
- Whisk the butter, brown sugar, karo syrup and salt together in a sauce pan over medium heat until boiling. Continue whisking 15 seconds while it boils. Remove from the heat and set aside
Making the Cake
- Whisk the dry ingredients together in a large mixing bowl then set aside
- In the bowl of the stand mixer fitted with the paddle attachment cream the butter and both sugars on medium speed until light and fluffy. About 2 minutes
- Mix in the olive oil until combined
- Mix the eggs in, one at a time, on medium speed scraping down the sides of the bowl between each addition
- Mix in the bourbon and vanilla
- Add the sour cream and mix just until incorporated
- Add half the dry ingredients and mix on low speed until almost fully incorporated. Add the buttermilk and slowly mix to incorporate
- Add the other half of the flour mixture then mix on low just until combined. Do not overmix
- Pour the brown sugar sauce mixture evenly over the top of the pecans. Top the pecan mixture with the cake batter in an even layer
- Bake 50-55 minutes or until a toothpick is inserted into the center of the cake and comes out clean or with only a few crumbs
- Allow the cake to cool on a wire rack for 45-60 minutes
- Remove the sides from the pan then invert the cake onto a serving platter. Remove the top of the pan from the pecan topping. Serve immediately
Notes
- Grease your pan well so your cake comes out nice and easy!
- If you are using a springform pan, put a sheet pan on the rack under it to catch any drippings!!
- Don't overbake it! Your Pecan Upside Down Cake will come out dry if you do.
- Let the cake cool for 45-60 minutes before flipping it over. If you take it out hot the pecan topping will be a huge mess!
- This cake recipe is best eaten right after it's taken out of the pan. The indulgent nutty topping is still slightly warm, soft and gooey.
- If you're having a hard time releasing the pan from the pecan mixture then use a large chef's knife to shimmy in between the pecan mixture and pan to help you pull it away.
Tammy Cruse
This looks so delicious! What a beautiful holiday treat!
admin
Thanks!!