Upside Down Pecan Cake
This upside-down pecan cake has a layer of caramelized pecans on the bottom of a light and fluffy vanilla batter. When turned upside down, the caramelized juices sink into the baked sponge, bringing you the luxury of pie and cake all in one.
As a family, we love anything pecan. A good pecan cake is always a treat, no matter what time of the year. Ziv is a huge fan of the classic pecan pie, and this one has got to be one of his absolute favorite cakes.
The cake batter is oil-based, light, and airy, soaked with excess drips from the caramelized pecans. So, it’s like eating a soft caramel sponge. Sometimes, I will make many mini cakes of this recipe and give them as gifts to her teachers during the festive season. I also make pecan pie blondies, brownies, granola, and Cookies.
Why make this pecan cake?
- Honestly, you can’t get a simpler recipe than this. If you don’t like rolling a pie crust, this is the easiest pie you will ever make. The pie filling just melts in your mouth.
- Most of the ingredients are simple and easy to find, as well as pantry staples. And, of course, pecan!
- As you can see in the video, the process takes no more than 15 minutes: 5 minutes to combine the pecan ingredients, about 10 minutes to mix the batter, and about 35 minutes to bake.
Ingredients and substitutes
- Pecans – We love pecans, but you can, of course, also use other nuts such as macadamia and hazelnuts.
- Brown sugar – The molasses in the brown sugar makes a delicious caramel when cooked through. So, I highly recommend not substituting it.
- Golden syrup – Adds a nice golden color to the pecan filling. And yet, if you can’t find golden syrup, you can use dark corn syrup.
- Cooking oil – I use non-flavored cooking oil like canola, so the flavor is neutral.
- Buttermilk -You can use store-bought or make your own homemade buttermilk in 5 minutes.
- Lemon juice – the purpose of this lemon juice is just to cut into the sweetness, so do not add more than recommended in this recipe.
- Spice mix – You can use cinnamon powder, nutmeg, pumpkin spice, gingerbread spice, or just simple vanilla extract.
Step-by-step: How to make upside-down pecan cake
- Oven & Pan: Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease an 8 x 3-inch deep round cake pan or a 9 x 2-inch round cake pan with butter.
- Pecan pie mixture: In a bowl, combine all the pecan pie ingredients. Golden syrup, sugar, vanilla extract, lemon juice, salt, and butter. Set aside..
- Base: Pour the pecan pie filling into the bottom of the prepared cake pan. Then, pour the cake batter over the pecan filling. Spread evenly and tap a few times to help the batter settle.
- Dry ingredients – Combine flour with baking soda, baking powder, and salt – set aside.
- Wet ingredients: In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar and whip until light and foamy. Next, gradually add oil, followed by vanilla extract and buttermilk.
- Wet to dry: Finally, add the flour and combine well. Scrape the sides and bottom to ensure you have no dry flour.
- Pan & Bake: Bake in a preheated oven for about 35 to 40 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for only 5 to 7 minutes.
- Carefully invert the cake over: Place a plate or platter larger than the cake pan on top. Using a kitchen cloth or gloves, hold the top and bottom firmly. Carefully, but in one quick motion, just flip the two together.
Caution – HOT
- The juices in the pecan mixture are caramel and are very HOT. So, please be extra careful when inverting the cake.
- Do not touch the juices after the cake has been inverted, as the sugar is hot and stringy, which can cause serious burns if touched.
- Chocolate Pecan Cake – Flourless
- Pecan Pie, Veena’s Pecan Pie Recipe or Chocolate Pecan Pie
- Pecan Blondies or Ultimate Pecan Pie Brownies
- Chocolate Pecan Squares
- Cranberry Pecan Snowball Cookies
- Pecan Pie Hamantaschen Cookies
Frequently asked questions
This cake will keep at room temperature for 2 to 3 days. You can keep it well wrapped in the fridge for up to a week. Or, you can even freeze this cake for up to a month. Thaw in the fridge overnight for best results.
Absolutely, you can make it up to 2 days ahead of time. Make sure to invert it when the cake is still warm, then wrap it well to prevent it from drying out.
If you leave the cake to cool in the pan, the caramelized sugars in the pecans will cool and get stuck to the pan, which causes the cake to stick to the pan. If this happens, place the cake pan on the stovetop over low heat for just a minute or more until you feel the cake is released from the pan as the sugar melts. Immediately invert and let the cake cool before serving.
Pecans have a buttery and slightly sweet profile, whereas almonds are more neutral with a hint of sweetness. The change in nuts will impart a different flavor to your dish. Pecans tend to be softer and can become quite tender when baked. Almonds, especially if they are whole or in large pieces, retain a crunchier texture when cooked. If you want a softer texture similar to pecans, consider using slivered or sliced almonds. For most recipes, a simple 1:1 substitution will work. However, if the pecans are being processed into a butter or paste, almonds might need a little more or less processing time due to their different fat content.
Upside Down Pecan Cake
This upside-down pecan cake has a layer of pecans caramelized on the bottom of a light and fluffy vanilla batter. When turned upside down, the caramelized juices sink into the baked sponge. The luxury of pie and cake all in one.
Video
Ingredients
- 1½ cup (150 g) Pecans chopped
- ½ cup (113 g) Unsalted Butter melted
- ¾ cup (175 ml) Golden syrup or dark corn syrup or light corn syrup
- ½ cup (110 g) Brown sugar light or dark
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- 1⅓ cup (165 g) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup (120 ml) cooking oil
- 2 large Eggs
- ¾ cup (150 g) White sugar
- ½ cup (120 ml) Buttermilk
- 2 tsp Vanilla Extract
- 1 tsp Spices – pumpkin spice, gingerbread, cinnamon powder (optional)
Method
- Oven & Pan: Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease an 8 x 3-inch deep round cake pan or a 9 x 2-inch round cake pan with butter.
- Pecan pie mixture: In a bowl, combine all the pecan pie ingredients. Golden syrup, sugar, vanilla extract, lemon juice, salt, and butter. Set aside..1½ cup Pecans, ½ cup Unsalted Butter, ¾ cup Golden syrup or dark corn syrup , ½ cup Brown sugar, 1 tbsp Lemon juice, 1 tsp Vanilla extract
- Base: Pour the pecan pie filling in the bottom of the prepared cake pan. Then, pour the cake batter over the pecan filling. Spread evenly and tap a few times to help the batter settle.
- Dry ingredients – Combine flour with baking soda, baking powder, and salt – set aside.1⅓ cup All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 1 tsp Spices – pumpkin spice, gingerbread, cinnamon powder
- Wet ingredients: In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar and whip until light and foamy. Next, gradually add oil, followed by vanilla extract and buttermilk.½ cup cooking oil, 2 large Eggs, ¾ cup White sugar, ½ cup Buttermilk, 2 tsp Vanilla Extract
- Wet to dry: Finally, add the flour and combine well. Scrape the sides and bottom to ensure you have no dry flour.
- Pan & Bake: Bake in a preheated oven for about 35 to 40 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for only 5 to 7 minutes.
- Carefully invert the cake over: Place a plate or platter larger than the cake pan on top. Using a kitchen cloth or gloves, hold the top and bottom firmly. Carefully, but in one quick motion, just flip the two together.
Notes
- Prepare the Pan Properly: Thoroughly grease your pan to ensure the cake doesn’t stick. Given the sticky nature of the caramelized pecan mixture, this step is crucial.
- Layering: When layering your ingredients, begin with the pecan pie mixture at the bottom, then pour the cake batter over it. As the cake bakes, the gooey pecan mixture will rise around the sides, creating the classic upside-down effect.
- Right Consistency: Ensure the pecan-caramel mixture is the right consistency. It shouldn’t be too thick or too runny. It needs to be syrupy so that it can move through the cake batter during baking but not so liquid that it merges completely with the batter.
- Monitor the Cake: Oven temperatures can vary, so keep an eye on the cake, especially during the last few minutes of baking. A toothpick inserted into the center of the cake should come out with a few crumbs (indicating the cake is done) but shouldn’t have wet batter on it.
- Cooling: Once out of the oven, let the cake cool for a few minutes, but not entirely. This makes it easier to invert without breaking, but if you wait too long, the caramelized pecan mixture may make the cake stick to the pan.
- Inverting the Cake: When inverting, place a plate or serving dish over the cake pan, and, using oven mitts, flip both together quickly. This will help you achieve a smooth transition and keep the gooey pecan layer on top.
- Serve Warm: Upside-down pecan pie cake is best served warm, as this brings out the gooeyness of the pecans and the softness of the cake.
- Additions: To enhance the flavor, consider adding a touch of bourbon or dark rum to the pecan mixture. Alternatively, serving with a scoop of vanilla ice cream or a dollop of whipped cream can elevate the dessert.
- Storing: Store any leftovers in an airtight container. When reheating, a few seconds in the microwave can bring back the warmth and gooey consistency.
- Experiment: Don’t be afraid to experiment. While pecans are traditional, you can try other nuts or even add ingredients like chocolate chips or dried fruits to the mix.
Equipment you will need
Nutrition
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I made this upside down pecan cake using the above recipe, and all I can say is I’m glad I put the 9 inch cake pan on a baking sheet before putting it in my oven. Using the ingredient formulas as stated above, something is off. It baked out of the pan, did not get done, was a mess and a waste of lots of good ingredients????? If a bigger pan was needed for a nine serving recipe, that should have been stated in the instructions.
I’m sorry to hear that, Nina. Did you use a 9-inch round cake pan at least 2 inches tall? Can I make this cake often so it is a tried and tested recipe.
could you use a 10″
springform pan
You can Lisa but the cake will be too thin! – I think a 9-inch might be ok.
First time making this and it turned out perfecrtly. I kept it in the oven for 35 minutes then turned the oven off, keeping it in for another 5. I let it rest for 10 minutes then inverted it on a plate. Its absolutely beautiful. I omitted the lemon juice.
Taking this to a thanksgiving get together and may make for Christmas. My only recommendation is to make sure you use a deep 8in or 9 in round. I used an 8 in and it came right to the top (just a tiny bit above).
Thank you Angie for the lovely feedback.
I had lots of problems with this recipe. I’m a professional baker and made it as stated. The batter looked correct and tasted good, but at 35 min it was super jiggly and still raw in the middle. I added 5 more min and then another 3 min (43 min total). By then it was brown on top and hard/dry around the edges, so I took it out. When I cut into it several hours later, it was still raw and doughy in the middle. Yes, my oven is calibrated correctly.
I also wasn’t a big fan of the lemon in the pecan sauce. It distracted from the nice caramel pecan flavor rather than enhancing it. If I make this again, I will definitely leave that out. This was a good start, just needs some tweaking. Hope these comments help another baker.
Hey Lori, Thank you for your feedback.
35 minutes is a standard baking time for a 9-inch cake but every oven is different so the best test, of course, is when the skewer inserted in the center comes out clean.
The lemon in the recipe is a tiny amount to help cut into the sweetness but yes, you can omit it.
If you’re a professional baker, then you should know what is wrong with the recipe then, shouldn’t you?
I really am not keen on making pastry, but this cake looks amazing, all my cake and pie dreams combined.
Thanks, Helen. This one needs no special baking skills. You must try it.
Lovely recipe. Reminds me of guy fawkes (bonfire and fireworks) night in the UK. I made it with gluten free flour and added xanthum gum and a little bit of milk as gluten free flour can make the bakes very dry.
Thank you, Julie. SO happy to hear this one worked well with all the changes you made. Thanks for sharing. So happy you enjoyed it.
This not only reminds me of pecan pie but also a super rich coffee cake with a streusel topping. I love the nutty brown sugar topping and this would be a huge hit in our family. I think in the cake form it wouldn’t be quite as heavy. This is a must try!!
Thanks Marisa. We love this one and the topping is really wondeful.
You have won me over with this one. I have just developed a love of pecan pie over the last few years but I’m not much of a pie person. Cake on the other hand is the perfect vehicle for that pecan pie flavor!
Thank you Denise. I love pecan pie and any cake with pecans too. I hope you try this one.
What a great Fall dessert. I love pecan pie and this is such a great idea to combine the flavors with a cake. It looks amazing.
Thank you, Dahn. I hope you try this one.
Your upside down pecan pie cake looks delicious, just like Rhea i too like that caramelized pecans. The cake looks so soft. I am going to try it, Pecan pie is my do list for long time, now I think I will change it to pecan pie cake.
Thanks, Swathi. I don’t blame you. The top is definitely the best part.