Made in the manner of a tarte tatin, this Pecan Upside Down Cake has a sticky caramel & pecan topping topped with a dense vanilla blondie base. Once flipped, you get a sticky caramel and crunchy pecan topping!
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.
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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!
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!
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.
- Combine the melted butter, brown sugar, corn syrup, and salt until brown sugar is dissolved. Whisk well to blend. Add the 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.
Prepare the Vanilla Blondie Cake
- Cream the sugar and butter in a large mixing bowl until fluffy. Add the eggs and vanilla and mix.
- In a separate bowl, whisk the flour baking powder, salt, and nutmeg. Add to the wet ingredients.
- 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.
Bake and Turn Upside Down
- 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.
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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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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
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
Equipment
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.
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