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Upside-Down Caramel Pecan Cake Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/upside-down-caramel-pecan-cake-recipe/