Pecan Upside Down Cake

Caramel Pecan Upside Down Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pecans: Buy fresh, unsalted pecans. Use halves if you want to arrange them in a pattern or chop them coarsely for easier slicing. I usually chop some and leave others more chunky for a more interesting texture. Since pecans are the main flavor in this dessert, I like to taste one first if the bag’s already opened. If it tastes bitter or smells like old oil, I know I need a new bag, as nuts can go rancid in the pantry once opened.
Light brown sugar: Pack it into the measuring cup to get the full amount for the pecan layer.
Light corn syrup: It helps keep the brown sugar mixture smooth as it heats.
Unsalted butter: Measure the butter for the topping and batter separately. You’ll melt the first portion in a saucepan and soften the second so it creams easily with the sugar.
Heavy cream: Stir it into the brown sugar mixture for the baked pecan layer.
All-purpose flour: Spoon it into the measuring cup and level it off with a knife. Dipping the cup straight into the bag can pack in more flour than you need.
Eggs: Use large eggs at room temperature so they blend easily into the creamed butter and sugar.
Vanilla extract: Use pure vanilla extract in both the brown sugar topping and the cake batter.
Caramel sauce: Choose a smooth sauce that pours easily when gently warmed. I used this Ghirardelli Caramel Sauce. You can also make your own if you prefer.

How to Make Southern Pecan Upside Down Cake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the pecan topping: Arrange the pecans in the prepared pan. Melt the butter in a saucepan and stir in the brown sugar, corn syrup, cream, vanilla and salt. Cook until smooth, then pour the mixture over the nuts.
Mix the batter: Whisk the flour, baking powder, salt and cinnamon. In a separate bowl, cream the butter and sugar, beat in the eggs one at a time and mix in the vanilla. Alternate adding the dry ingredients and whole milk, mixing just until combined.
Bake the cake: Spread the batter gently over the pecan mixture and bake until the center is set.
Invert the cake: Let the cake rest briefly in the pan, then loosen the edges with a thin knife and turn it out onto a serving plate.
Drizzle with caramel: Let the cake cool before warming the caramel sauce and drizzling it over the pecans.

Substitutions and Variations

Mix pecan halves and pieces: Use ½ cup pecan halves and ½ cup coarsely chopped pecans. You can sprinkle the chopped nuts between the halves to fill the gaps.
Serve the caramel separately: Warm the caramel sauce and pour it into a small pitcher so everyone can drizzle as much as they want. You can also leave it off for a less sweet cake or use warmed honey for a different flavor.

Serving Suggestions

With ice cream: Add a scoop of vanilla ice cream or bourbon peach ice cream to the plate. Whipped cream would work too.
With coffee: Pour dark roast coffee or make a pistachio latte to serve with a slice of cake.
For Thanksgiving: This is a great dessert to bring out after your Thanksgiving turkey, green bean casserole and sweet potato casserole!
With another dessert: Make a sweet potato pie too, so people have a choice of desserts.

How to Store

Store: Keep the cooled cake in a covered cake container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated slices come to room temperature before serving.
Freeze: Wrap the cooled cake or individual slices and freeze for up to 2 months without the caramel drizzle.
Thaw: Thaw overnight in the refrigerator, then let the cake come to room temperature before drizzling and serving.