Pecan Pie Upside Down Cake Recipe

If you’re a fan of Pecan Pie Upside Down Cake and crave the buttery goodness of cake, this recipe will bring the best of both worlds. This is a dessert that combines the rich flavors of pecan pie with the soft, golden texture of a cake. It’s warm, gooey, and downright irresistible. Perfect for holidays, family gatherings, or when you just need a treat that hits all the right spots.

Why You’ll Love This Pecan Pie Upside Down Cake:

  • Sweet and Nutty: It’s like a pecan pie in cake form, with all the caramelized goodness!
  • Easy to Make: With a boxed cake mix and simple ingredients, it’s hassle-free.
  • Impressive Presentation: Flip it upside down, and you’ll reveal a stunning pecan topping.
  • Perfect for Gatherings: A guaranteed crowd-pleaser that everyone will love.

What Does Taste Like?

Imagine a moist, buttery cake topped with a layer of sticky caramel and roasted pecans. The topping is sweet and crunchy, while the cake is soft and fluffy. Each bite is the perfect balance of textures and flavors—sweet, nutty, and just a hint of cinnamon.

Ingredients

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/3 cup light corn syrup
  • 1 tsp vanilla paste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups pecan halves

Cake Batter:

  • 1 (15.5 oz) box butter golden cake mix
  • 1 (3.5 oz) package instant vanilla pudding
  • 3 large eggs, at room temperature
  • 1 cup milk, at room temperature
  • 1/2 cup oil
  • 1/4 cup sour cream
  • 1 tsp vanilla paste

Kitchen Tools Needed

  • 10-inch cake pan
  • Nonstick cooking spray
  • Saucepan
  • Electric mixer
  • Large bowl
  • Wire rack

How to Make Pecan Pie Upside Down Cake

Step 1: Prepare the Pan and Preheat

Preheat your oven to 350°F (175°C). Spray a 10-inch cake pan with nonstick spray, line with parchment paper, then spray again. Set aside.

Step 2: Make the Pecan Topping

In a saucepan, melt the butter with brown sugar, corn syrup, vanilla paste, cinnamon, and salt. Bring it to a gentle boil, stirring constantly. Add pecans, stir to coat them, and pour this mixture into your prepared pan.

Step 3: Prepare the Cake Batter

In a large bowl, mix the cake mix, pudding mix, eggs, milk, oil, sour cream, and vanilla paste. Use an electric mixer to beat the batter for about 3 minutes, until smooth and fluffy.

Step 4: Pour and Bake

Pour the cake batter over the pecan topping. Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean.

Step 5: Cool and Flip

Run a knife around the edge of the cake to loosen it, then cool for 10 minutes. Carefully flip the cake onto a serving plate, let it cool fully, and enjoy!

What to Serve with Pecan Pie Upside Down Cake

This dessert pairs beautifully with:

  • Vanilla ice cream: for a classic combo.
  • Whipped cream: adds a light, airy touch.
  • Coffee or hot chocolate: the perfect drink to balance the sweetness.

Tips for Making the Best Pecan Pie Upside Down Cake

  • Room Temperature Ingredients: Use room temperature eggs and milk for a smoother batter.
  • Flip Carefully: Allow the cake to cool slightly before flipping for easier handling.
  • Customize the Sweetness: Adjust the sugar in the topping if you prefer a less sweet cake.

Storage and Reheating Tips

  • Storage: Keep any leftovers in an airtight container at room temperature for up to 3 days.
  • Reheating: Warm individual slices in the microwave for 15-20 seconds to revive the caramelized topping.

Frequently Asked Questions

1. Can I use a different type of nut instead of pecans?

Yes, you can substitute pecans with other nuts like walnuts, almonds, or hazelnuts. However, pecans are traditional and offer a rich, buttery flavor that pairs especially well with the caramel topping.

2. Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance. Simply cover it and store it at room temperature. If you like it warm, just microwave individual slices for 15–20 seconds before serving.

3. Can I use homemade cake batter instead of boxed mix?

Yes, you can use a homemade butter or yellow cake batter if you prefer. Just make sure it yields approximately the same amount of batter as a boxed mix (around 4-5 cups) for consistent results.

4. How do I keep the cake from sticking when I flip it?

Make sure to line the pan with parchment paper and spray it well with nonstick cooking spray. Let the cake cool for 10 minutes before running a knife around the edges, then carefully flip it onto a serving plate.

5. Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap, then in foil, and store it in the freezer for up to 2 months. Thaw it in the refrigerator overnight and bring it to room temperature before serving.

Conclusion

Pecan Pie Upside Down Cake is a treat that combines the best of two dessert classics. It’s rich, sweet, and perfect for any occasion. Don’t forget to share this recipe with friends and family; they’ll thank you later!

Pecan Pie Upside Down Cake
Pecan Pie Upside Down Cake

Nutritional Information (per serving)

  • Calories: 426
  • Fat: 28g
  • Carbohydrates: 43g
  • Protein: 3g
  • Cholesterol: 40mg
  • Sodium: 504mg
Pecan Pie Upside Down Cake Recipe

Pecan Pie Upside Down Cake

A delicious dessert that combines the best of pecan pie and buttery cake. This Pecan Pie Upside Down Cake features a rich, caramelized pecan topping over a soft, golden cake, creating a perfect blend of flavors and textures in each bite.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/3 cup light corn syrup
  • 1 tsp vanilla paste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups pecan halves

Cake Batter:

  • 1 (15.5 oz) box butter golden cake mix
  • 1 (3.5 oz) package instant vanilla pudding
  • 3 large eggs, at room temperature
  • 1 cup milk, at room temperature
  • 1/2 cup oil
  • 1/4 cup sour cream
  • 1 tsp vanilla paste

Instructions
 

  • Prepare the Pan: Preheat oven to 350°F (175°C). Spray a 10-inch cake pan with nonstick cooking spray, line it with parchment paper, and spray again. Set aside.
  • Make the Pecan Topping: In a saucepan, combine 1/2 cup butter, 1/2 cup brown sugar, 1/3 cup light corn syrup, 1 tsp vanilla paste, 1/2 tsp cinnamon, and 1/4 tsp salt. Bring to a boil while stirring. Add 1 1/2 cups pecan halves, stirring until coated, then pour the mixture into the prepared pan.
  • Prepare the Cake Batter: In a large bowl, combine 1 box (15.5 oz) butter golden cake mix, 1 package (3.5 oz) instant vanilla pudding, 3 large eggs, 1 cup milk, 1/2 cup oil, 1/4 cup sour cream, and 1 tsp vanilla paste. Beat with an electric mixer for 3 minutes until smooth.
  • Bake: Pour the batter over the pecan topping and bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
  • Cool and Flip: Allow the cake to cool on a wire rack for 10 minutes. Run a knife around the edges, then carefully flip onto a serving plate. Cool completely before slicing.

Notes

  • For a richer flavor, consider toasting the pecans lightly before adding them to the caramel mixture.
  • Make sure the cake cools partially before flipping to avoid any sticking.
  • This cake is delicious served warm with a scoop of vanilla ice cream.

 

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