Why You’ll Love Upside-Down Caramel Pecan Cake Recipe

Caramel and pecans form a rich, glossy topping—no frosting needed
The cake is light and tender, pairing perfectly with the crunchy topping
Just one bowl needed for the batter—quick cleanup!
It looks impressive but requires no advanced techniques
Great for holidays, potlucks, or cozy gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Topping:

Unsalted butter
Brown sugar
Maple syrup (optional)
Chopped pecans

For the Cake:

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Milk or buttermilk
Vanilla extract
Unsalted butter, melted

Directions

Step 1: Make the Caramel Pecan Layer

Preheat oven to 350°F (175°C).
Grease and line the bottom of a 9-inch round cake pan with parchment paper.
In a saucepan, melt the butter and brown sugar over medium heat until smooth and bubbly.
Stir in the maple syrup (if using), then pour the caramel mixture into the prepared pan.
Sprinkle chopped pecans evenly over the caramel.

Step 2: Prepare the Cake Batter

In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat eggs and sugar until light and fluffy (about 2–3 minutes).
Stir in milk, vanilla extract, and melted butter.
Gradually add the dry ingredients to the wet, mixing just until combined.

Step 3: Bake and Flip

Pour the batter over the caramel pecan layer and smooth the top.
Bake for 35–40 minutes, until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10–15 minutes.
Run a knife along the edge, then carefully invert onto a serving plate.
Peel away parchment and serve warm or at room temperature.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Add a dash of cinnamon or nutmeg to the batter for warmth
Use toasted pecans for a deeper nutty flavor
Serve with vanilla ice cream or whipped cream for added indulgence
Swap out maple syrup for honey or omit it for a more classic caramel
Try using walnuts instead of pecans for a different twist

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days
Refrigerator: Keeps well for 4–5 days. Bring to room temperature or warm slightly before serving
Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw and reheat gently before serving

FAQs

What makes this an upside-down cake?

It’s baked with the topping at the bottom of the pan. Once inverted, the caramel pecan layer becomes the decorative top.

Do I need to toast the pecans beforehand?

It’s optional—while the pecans will toast in the oven, pre-toasting can enhance their flavor.

Can I use buttermilk instead of regular milk?

Yes, buttermilk will add extra tenderness and a slight tang to the cake.

How do I prevent the caramel from sticking to the pan?

Use parchment paper on the bottom and grease the sides of the pan well. Invert the cake while it’s still warm.

Is the cake very sweet?

It’s sweet but balanced by the nutty topping and soft sponge. Using unsweetened whipped cream can mellow it out if desired.

Can I add spices to the cake?

Absolutely. Cinnamon, nutmeg, or even a bit of cardamom pair beautifully with the caramel pecan flavor.

What size pan should I use?

A standard 9-inch round cake pan works best. Avoid springform pans, as the caramel can leak.

How do I know when it’s done baking?

The top will be golden, and a toothpick inserted in the center should come out clean.

Can I make it ahead of time?

Yes. Bake it the day before, then reheat slices as needed.

What should I serve it with?

It’s delicious on its own or served with ice cream, whipped cream, or a drizzle of extra caramel.

Conclusion

Upside-Down Caramel Pecan Cake brings together a rich caramelized nut topping and a light vanilla cake in a dessert that’s as visually stunning as it is comforting. Whether for a holiday dinner or a quiet evening treat, this easy-to-make cake is sure to impress and satisfy. Its warm flavors and beautiful presentation make it a go-to recipe you’ll return to time and again.

Upside-Down Caramel Pecan Cake

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This Upside-Down Caramel Pecan Cake is a rich, buttery dessert featuring a gooey caramel pecan topping baked right into a soft, moist yellow cake. It’s a simple yet impressive treat perfect for holidays or special occasions.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Pour 1/2 cup melted butter into the bottom of the dish, then sprinkle 1/2 cup brown sugar evenly over the butter. Top with chopped pecans in an even layer. Set aside.
In a large bowl, beat cake mix, water, oil, eggs, softened butter, and 1/2 cup brown sugar until well blended.
Carefully pour the batter over the pecan layer in the pan.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes, then invert onto a serving platter while still warm.
Serve warm or at room temperature. Optional: top with whipped cream or vanilla ice cream.

Notes

Make sure to invert the cake while it’s still warm so the caramel doesn’t stick to the pan.
You can toast the pecans for extra flavor before adding them to the pan.
This cake stores well covered at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30g
Sodium: 320mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg