Upside-Down Caramel Pecan Cake Recipe

Upside-Down Caramel Pecan Cake features a gooey caramel-pecan topping baked under tender vanilla or butter cake, flipped to reveal glossy pecans in sticky syrup.

It’s easier than pecan pie with cake-like texture, perfect for holidays or potlucks.

Why This Recipe Works

• Caramel mixture melts into chewy, pie-like topping without boiling over.
• Box mix or from-scratch batter stays moist from syrup soak.
• Pecans toast during baking for nutty depth.
• Bundt or skillet presentation wows effortlessly.
• Make-ahead; flavors improve overnight.

Ingredients & Prep

Caramel Pecan Topping:

• ½ cup unsalted butter, melted
• ½ cup packed brown sugar
• ¼ cup light corn syrup
• ¼ tsp salt
• 1½ cups chopped pecans

Cake Batter:

• 1 (15.25 oz) box yellow or butter cake mix
• ½ cup vegetable oil or melted butter
• 3 large eggs
• 1 cup water
• ¼ cup sour cream or Greek yogurt (optional, for tenderness)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease 10-inch bundt pan or 9-10 inch cast iron skillet generously.
2. Mix melted butter, brown sugar, corn syrup, salt; stir in pecans. Spread evenly in bottom of pan.
3. Beat cake mix, oil, eggs, water, and sour cream until smooth. Pour batter over pecan layer.
4. Bake 40-50 minutes until toothpick clean and edges pull from pan.
5. Cool 10 minutes; invert onto plate. Spoon any topping remnants over cake. Serve warm.

Flavor Variations

Storage Tips

Room temperature covered up to 2 days; refrigerate 5 days. Freeze slices up to 2 months; thaw and warm gently.

FAQs

Sticks to pan?
Grease heavily; run knife around edges before flipping.

Topping runny?
Cool longer in pan; it firms as it sets.

Gluten-free?
Use GF cake mix; same method works.

Conclusion

Upside-Down Caramel Pecan Cake delivers pecan pie indulgence in cake form sticky, nutty, and holiday-ready with zero fuss.

Upside-Down Caramel Pecan Cake Recipe

Print Recipe

A rich, buttery Upside-Down Caramel Pecan Cake layered with gooey caramelized pecans and a soft, moist vanilla cake. Perfect for holidays, gatherings, or a warm cozy dessert served with whipped cream or ice cream.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Caramel Pecan Topping:
• 6 tbsp unsalted butter
• 3/4 cup brown sugar
• 2 tbsp maple syrup (optional)
• 1 1/2 cups pecan halves
• Cake:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 2 tsp vanilla extract

Instructions

• 1. Melt butter, brown sugar, and maple syrup in a saucepan until bubbly. Pour into a greased 9-inch cake pan and arrange pecans on top.
• 2. In a bowl, mix flour, sugar, baking powder, and salt.
• 3. In another bowl, whisk melted butter, milk, eggs, and vanilla.
• 4. Combine wet and dry ingredients and mix until smooth.
• 5. Pour batter over the caramel pecan layer.
• 6. Bake at 350°F (175°C) for 35–40 minutes or until a toothpick comes out clean.
• 7. Cool 10 minutes, then invert onto a plate while still warm.
• 8. Serve with whipped cream or vanilla ice cream.

Notes

• Add a sprinkle of cinnamon to the cake batter for extra warmth.
• Use chopped pecans if you prefer more even coverage.
• Best served warm but stores well for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 32g
• Sodium: 260mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg

Keywords: upside down caramel pecan cake, pecan cake, caramel pecan dessert