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    Home » Recipes » Cakes

    Published: Nov 2, 2022 · Modified: Feb 9, 2023 by Kelly Bloom · This post may contain affiliate links · Leave a Comment

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    Pecan Upside Down Cake

    Jump to Recipe Print Recipe
    Pecan upside down cake on a cake plate.

    Made in the manner of a tarte tatin, this Pecan Upside Down Cake has a sticky caramel & pecan topping spread first on the pan bottom. The pecan mixture is then topped with a dense vanilla blondie base. Once flipped, you get a sticky caramel and crunchy pecan topping!

    Pecan upside down cake on a cake plate.

    Why You Will Love This Recipe

    With its moist, buttery blondie base, sticky pecan topping, and fragrant vanilla aroma, this Pecan Upside Down Cake is sure to be the star of any gathering. This decadent yet easy-to-make cake is just the ticket for any Holiday dinner or party.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • How to Make a Pecan Upside Down Cake
    • Serving Suggestions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Tips for Success
    • Frequently Asked Questions
    • Food Safety
    • Some Other Recipes We Are Sure You Will Love
    • Connect with Smells Like Delish!
    • 📖 Recipe

    Ingredients

    With just a few simple steps and some pantry staples like flour, butter, sugar, eggs and pecans you can put together your own delicious Pecan Upside Down Cake - read on to learn how!

    ingredients for pecan upside down cake.

    For the Pecan Topping

    • Brown sugar - packed
    • Corn syrup - or honey
    • Butter - melted
    • Pecans - chopped
    • Salt

    For the Blondie Batter

    • Sugar - granulated
    • Butter - softened
    • Eggs
    • Vanilla extract
    • Flour
    • Baking powder
    • Salt
    • Nutmeg, ground

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    How to Make a Pecan Upside Down Cake

    You don’t have to be a master baker in order to make this delicious Upside Down Pecan Cake recipe! We’ve got all the tips and techniques you need here so that you can make a show stopping dessert without breaking a sweat!

    Step 1. Prepare the Tarte Tatin Topping

    Preheat the oven to 350 F. Lightly spray a 10" to 12" cake pan or cast iron skillet with non stick spray. If using a Springform pan, line it with foil so the buttery topping doesn't leak out!

    Note: the 10" pan or skillet will need a little longer to bake as the cake will be thicker.

    sugar and pecans in a bowl.
    1. Combine the melted butter, brown sugar, corn syrup, and salt until brown sugar is dissolved. Whisk well to blend. Add the pecans.
    pecans, sugar, and butter in bottom of pan to caramelize partially.
    1. The butter and sugar mixture will thicken up as the butter cools. Spread mixture into the bottom of the prepared cake pan or skillet. Set aside.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Step 2. Prepare the Vanilla Blondie Cake

    creamed sugar and butter in a bowl and flour ingredients in a second bowl.
    1. Cream the sugar and butter in a large mixing bowl until fluffy. Add the eggs and vanilla and mix.
    mixing bowl with creamed sugar and butter mixed with flour ingredients.
    1. In a separate bowl, whisk the flour baking powder, salt, and nutmeg. Add to the wet ingredients.
    cake batter spread in a cake pan on top of pecan mixture.
    1. Spread the blondie batter on top of the pecan tarte tatin topping in the cake pan.
    cake batter spread evenly in a pan.
    1. Using a spatula, spread the blondie batter out evenly in the cake pan.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Step 3. Bake and Turn Upside Down

    baked cake in a pan cooling on a rack.
    1. Set the cake pan or skillet in the preheated oven and bake for 35 to 40 minutes, or until the blondie top is golden brown. Remove cake from oven and cool on a cooling rack for 5 minutes.
    Pecan upside down cake on a cake plate.
    1. Lay a large cake plate upside down over the cake pan. Invert the cake pan and cake plate so that the cake tips out upside down onto the cake plate. Let cool and serve with whip cream.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Serving Suggestions

    Whether served as a show-stopping centerpiece at your next dinner party or baked as bar cookies, this dense Upside Down Pecan Cake has a sticky, crunchy top after turning out of the baking pan. Guaranteed to please everyone around the table! Serve by itself or with whip cream.

    Pecan upside down cake on a cake plate.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Substitutions

    You can substitute the nuts in the upside down pecan cake for any other nuts you prefer. Make it dairy free by using plant based alternatives for the buttery tarte tatin topping and the blondie.

    Variations

    I have a few variations on this Pecan Upside Down Cake recipe. One is a time saver, using a cake mix. I hope you enjoy!

    • Pecan Upside Down Cake with yellow cake mix - Make the tarte tatin pecan topping and spread it in the pan. Instead of making the vanilla blondie part of the recipe, use a store bought pound cake mix. Just follow the box directions and spread in the pan on top of the pecan, sugar, & butter layer. Bake according to the Pecan Upside Down Cake recipe directions.
    • Caramel Pecan Upside Down Cake - Mix the pecan halves with ¾ cup store bought pecan topping and the ¼ cup of butter. Spread in the baking pan, and proceed with the recipe directions.

    Equipment

    Equipment can have a big impact on how a recipe turns out. A cast iron skillet is perfect for this Pecan Upside Down Cake recipe, as it has a handle for easy flipping the cake upside down onto a cake plate.

    • 10" Round Enameled Cast Iron Skillet
    • 12" Round Enameled Cast Iron Skillet
    • Wilton Cake Pan Set (6", 8", 10", and 12")
    • 7" x 11" Biscuit pan for making Pecan Upside Down Bars

    Storage

    This cake will store on the counter for a day or two, but will stay fresh longer if covered. Keep in the refrigerator for longer.

    Tips for Success

    • The 10" pan or skillet will need a little longer to bake as the cake will be thicker.
    • Use a 9" x 13" or a 7" x 11" to make this cake in a rectangular shape or cut into bars.
    • If you use a Springform pan, be sure to line it with aluminum foil first, as the buttery topping can leak from a Springform during baking.

    Frequently Asked Questions

    Can I freeze this Upside Down Pecan Cake?

    Yes, this cake freezes beautifully. Just wrap up and freeze.

    Food Safety

    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    📖 Recipe

    Pecan upside down cake on a cake plate.
    Print Recipe SaveSaved!
    5 from 1 vote

    Pecan Upside Down Cake

    Made in the manner of a tarte tatin, this Pecan Upside Down Cake has a sticky caramel & pecan topping spread pan bottom and then topped with a dense vanilla blondie base. Once flipped, you get a sticky caramel and crunchy pecan topping!
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Desserts
    Cuisine: American, American Southern
    Servings: 12 slices or bars
    Calories: 404kcal
    Author: Kelly Bloom

    Equipment

    • 10" Round Enameled Cast Iron Skillet
    • 12" Round Enameled Cast Iron Skillet
    • Wilton Cake Pan Set (6", 8", 10", and 12")

    Ingredients

    For the Upside Down Topping

    • ⅓ cup brown sugar packed
    • 2 tablespoon corn syrup or honey
    • ⅓ cup butter melted
    • 1 cup pecans chopped
    • ¼ teaspoon salt

    For the Blondie Batter

    • 1½ cup sugar granulated
    • ¾ cup butter softened
    • 2 eggs
    • 1 teaspoon vanilla
    • 1½ cups Flour
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon nutmeg ground

    Instructions

    • Preheat the oven to 350 F. Lightly spray a 10" to 12" cake pan or cast iron skillet with non stick spray. If using a Springform pan, line it with foil so the buttery topping doesn't leak out!
    • Combine the melted butter, brown sugar, corn syrup, and salt. Whisk well to blend. Add the pecans.
      ⅓ cup brown sugar, 2 tablespoon corn syrup, ⅓ cup butter, ¼ teaspoon salt, 1 cup pecans
    • The butter and sugar mixture will thicken up as the butter cools. Spread mixture into the bottom of the prepared cake pan or skillet. Set aside.
    • Cream the sugar and butter in a large mixing bowl until fluffy. Add the eggs and vanilla and mix well.
      1½ cup sugar, ¾ cup butter, 2 eggs, 1 teaspoon vanilla
    • In a separate bowl, whisk the flour baking powder, salt, and nutmeg. Add to the wet ingredients. Combine with an electric mixer.
      1½ cups Flour, 2 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon nutmeg
    • Spread the blondie batter on top of the pecan tarte tatin topping in the cake pan. Using a spatula, spread the blondie batter out evenly in the cake pan.
    • Set the cake pan or skillet in the preheated oven and bake for 35 to 40 minutes, or until the blondie top is golden brown. Remove cake from oven and cool on a cooling rack for 5 minutes.
    • Lay a large cake plate upside down over the cake pan. Invert the cake pan and cake plate so that the cake tips out upside down onto the cake plate. Let cool and serve with whip cream.

    Notes

    • The 10" pan or skillet will need a little longer to bake as the cake will be thicker than the 12" pan or skillet.
    • Oil the measuring cup before measuring the corn syrup. It will allow the corn syrup to slide right out, great for measurement accuracy!
    • You can also make this as Upside Down Pecan Bars. Us a 7" x 11" bisquit pan.

    Nutrition

    Calories: 404kcal | Carbohydrates: 47g | Protein: 3g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 316mg | Potassium: 75mg | Fiber: 1g | Sugar: 34g | Vitamin A: 556IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg
    Keyword : pecan tarte tatin, pecan upside down cake, pecan upside down cake recipe, upside down pecan cake

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    Author photo for Kelly Bloom

    Hi, I'm Kelly! and I have a love affair with herbs & spices! Here at Smells Like Delish, I'm all about creating food that has three aspects: flavor, aroma, and texture - to create satisfying fare!

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