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–+ servings
Pecan Upside Down Cake

Delicious Pecan Upside Down Cake That's Pure Comfort

A moist and irresistible Pecan Upside Down Cake with caramelized pecans, perfect for celebrations or gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1/2 cup Unsalted Butter Substitution: Can use oil or margarine for a dairy-free option.
  • 1 cup Granulated Sugar Substitution: Coconut sugar for a lower glycemic index alternative.
  • 3 large Large Eggs No direct substitution, but flax eggs can serve as a vegan alternative.
  • 1 1/2 cups All-Purpose Flour Substitution: Gluten-free flour blend for a gluten-free version.
  • 1 1/2 teaspoons Baking Powder No substitutions necessary.
  • 1/2 teaspoon Salt Avoid omitting, as it’s essential for taste.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract for a different profile.
For the Topping
  • 1 cup Light Brown Sugar Substitution: Dark brown sugar for a deeper flavor.
  • 1 cup Pecan Halves Substitution: Walnuts or almonds for a different taste.

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • Hand Mixer
  • Spatula
  • saucepan

Method
 

Step‑by‑Step Instructions for Pecan Upside Down Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with butter or cooking spray.
  2. Melt ½ cup of unsalted butter in a saucepan over medium heat, then stir in 1 cup of light brown sugar until the mixture is smooth.
  3. Pour the topping mixture into the greased cake pan and sprinkle pecan halves evenly across the surface.
  4. Cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy, then add eggs one at a time and mix in 1 teaspoon of vanilla extract.
  5. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt, then fold into the creamed mixture.
  6. Pour the cake batter over the pecan topping in the pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 35-40 minutes until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for about 10 minutes, then invert it onto a serving plate to reveal the pecan topping.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure to gently fold ingredients to achieve a tender crumb and try toasting the pecans for enhanced flavor.

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