Print

Ultimate Gooey Pecan Upside Down Cake (Easy Bundt or Skillet Method)

A close-up of a slice of moist pecan upside down cake topped with sticky, glossy caramel and nuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopper dessert with this Pecan Upside Down Cake. It features a moist, buttery cake baked beneath a rich, gooey, caramelized pecan topping, perfect for holidays or special gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup pecan halves or large pieces
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1/2 cup whole milk
  • 1/4 cup packed light brown sugar (for cake batter)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 10-inch round cake pan or a 10-cup Bundt pan.
  2. Prepare the topping: In a small saucepan over medium heat, melt 1 cup of butter with 1 cup of light brown sugar, stirring until smooth. Do not boil.
  3. Pour the melted butter and sugar mixture evenly into the bottom of your prepared pan. Arrange the pecan halves or pieces over the caramel layer in a decorative pattern.
  4. Prepare the cake batter: In a large bowl, cream together the remaining 1/4 cup of brown sugar and 1 cup of granulated sugar with the softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. In another small bowl, combine the sour cream and milk.
  7. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  8. Gently pour the cake batter over the pecan and caramel layer in the pan. Spread the batter evenly.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for exactly 10 minutes. Do not wait longer, or the caramel will set too hard.
  11. Place a serving plate upside down over the cake pan. Carefully and quickly invert the pan and plate together. Lift the pan off the cake. If any pecans stick, gently place them back onto the topping.
  12. Let the cake cool slightly before slicing and serving warm for the best gooey texture.

Notes

  • For a richer caramel flavor, use dark brown sugar in the topping mixture.
  • If using a Bundt pan, ensure you generously grease and flour the pan to prevent sticking, especially in the crevices.
  • Allowing the cake to rest for only 10 minutes after removing it from the oven is key to achieving a glossy, pourable caramel topping when flipped.

Nutrition

Find it online: https://cookerycommand.com/pecan-upside-down-cake/