Pecan upside down cake is a soft, fluffy and buttery vanilla cake topped with a sweet, gooey pecan pie topping. This pecan pie cake is like a delicious cross between cake and pecan pie. It’s a beautiful, unique and cozy dessert that’s perfect for the holidays.
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Why You Should Make This Recipe
One of my favorite holiday desserts is pecan pie. I have several pecan dessert recipes on the blog that use pecan pie filling as my inspiration. My Pecan Pie Cookies and Maple Pecan Pie Brownies are some of my favorite desserts with pecans. I’m so excited to add this pecan pie cake recipe to the blog.
- It has the perfect moist, dense and tender texture. This pecan upside down cake has the perfect buttery, pound cake like crumb with tons of vanilla cake and pecan pie flavor.
- Layers of textures and flavor. The top layer is a nutty, sticky, caramelized crunchy pecan pie topping. The bottom layer is a moist, dense and buttery vanilla cake. If you love fun twists on classic desserts, this upside down pecan cake is for you.
- Easy to make with simple ingredients. Pecan upside down cake is made with simple ingredients and come together quickly and easily. It's the perfect cozy cake for every occasion.
Ingredients
This caramel pecan cake requires only a handful of ingredients to make and you probably already have them in your house.
For the Pecan Pie Topping
Gather light brown sugar, honey, melted butter, cinnamon, cornstarch, salt and chopped pecans.
For the Vanilla Cake
- Dry Ingredients: Gather all purpose flour, baking powder, and salt.
- Wet Ingredients: Gather unsalted butter, oil, white sugar, light brown sugar, eggs, sour cream, buttermilk and vanilla extract.
Substitutions
Here are my recommended substitutions to make this upside down pecan pie cake as easy as possible to make using what you have.
- All Purpose Flour: To make this pecan cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight in grams (270 g) versus scooping into a measuring cup. Make sure the gluten free flour contains xanthium gum, as this acts as a replacement for gluten.
- Baking Powder: Both of this leavener is fresh and in date.
- Unsalted Butter: Use salted butter if needed. Just make sure to omit the added teaspoon of salt listed in the recipe.
- Oil: Feel free to use canola, vegetable avocado or even a light olive oil.
- Sugar and Light Brown Sugar: I love using maple sugar as a refined sugar free option in my other recipes.
- Sour Cream: Feel free to swap sour cream 1:1 with a thick greek yogurt or with ? cup (80ml) additional buttermilk (for a total of about 1 cup buttermilk).
- Buttermilk: Make a DIY version by mixing 2 ½ teaspoons lemon juice with enough milk to reach ¾ cup (180 ml) milk.
- Honey: I prefer to use this or maple syrup when I make pecan pie and I want to skip the corn syrup. To help keep the pecan pie topping the right consistency, make sure to add ¾ teaspoon cornstarch as well. The easiest substitute is the same amount of light corn syrup.
- Pecans: Walnuts would be a close substitute for the taste and texture of pecans.
Variation
Upside Down Pecan Cake with Cake Mix: Prepare the pecan pie as written in the recipe filling first. If the filling starts to solidify before the cake is finished being mixed, simply heat the mixture in the microwave for 20 - 30 seconds, stir and then pour into the pan. Swap the cake ingredients for the following:
- 15.25 oz. yellow, vanilla or butter cake mix
- ½ cup (120 ml) oil
- 3 large eggs, room temperature
- ¼ cup (60 grams) sour cream, room temperature
- 1 cup water
- Mix all the cake ingredients together according to the directions listed on the cake box (but use the ingredients listed above, not those listed on the box). Once the pecan pie filling has been evenly poured in to the pan, top the filling with the cake. Bake for 30 - 40 minutes. Remove the cake from the oven to cool on a cooling rack for about 8 - 10 minutes, then invert the cake onto a serving plate, cool and enjoy.
How To Make
Learn how to make pecan upside down cake in a few easy steps.
Make the Vanilla Cake
- Preheat the oven to 350 F (177 C). Generously grease a 10 inch (12 cup capacity bundt pan) or a 9 - 10 inch cake pan. In a large mixing bowl whisk the flour, baking powder and salt together until well combined.
- Using a stand mixer fitted with a whisk attachment cream the room temperature butter and oil on medium until smooth and well combined. Decrease the mixer to low speed, slowly pour the granulated and light brown sugars into the butter and oil mixture. Once all the sugar has been added, increase the speed to medium for about 3 minutes or until the butter and sugar are fluffy and light in color. On the lowest speed, mix in the eggs, sour cream and vanilla extract one at a time. Wait for each ingredient to be fully incorporated before adding the next. The mixture may look a little curdled at this point. Don’t worry, this is exactly how it should look at this stage. By hand or on the lowest setting of your mixer, mix in the dry ingredients to the wet, alternating with the buttermilk. This will be done in three rounds- dry, buttermilk, dry, buttermilk, dry. If you are familiar with vanilla pound cake, this cake batter will look very similar. Set aside for a minute to make the pecan pie filling topping.
Make the Pecan Filling and Bake
- In a large bowl whisk the melted butter, honey, light brown sugar, cornstarch, cinnamon and salt together until well combined. Stir in the chopped pecans.
- Evenly pour the pecan pie topping into the prepared cake pan. Top the pecan pie filling with the vanilla cake. Evenly spread the cake around the pan. Bake the upside down pecan cake for about 45 - 60 minutes. The edges of the cake will pull slightly from the sides of the pan. The cake will bounce back quickly when gently pressed into the center of the cake. Remove the cake from the oven to cool on a cooling rack for about 8 - 10 minutes.
- To remove the cake from the pan, place a serving plate or even another cooling rack on top of the cake pan. Invert the pan so the top of the cake is now on the bottom (on the serving plate or second cooling rack). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift up the pan. If some pieces of pecan filling remain stuck to the pan, simply scoop them out and top the cake while the cake is still hot. Allow the cake to cool to room temperature before enjoying.
How To Store, Freeze and Thaw
- Store: Wrap the moist pecan pie cake in plastic wrap, keep it under a cake dome or in an airtight container for up to 3 days. Transfer the cake slices in an airtight container to the fridge for up to 5 days.
- Freeze: Slice the pecan upside down cake into your preferred size and number of pieces. Wrap each slice in plastic wrap and place the pieces in a freezer safe, airtight container. Cake slices keep well in the freezer for up to 3 months.
- Thaw: Transfer your desired amount of pecan cake slices out of the freezer. Allow them to thaw overnight in the fridge or at room temperature for a few hours.
M’s Expert Tips
- Use a non-stick spray to generously grease the bundt pan. If needed, take a pastry brush or even a clean hands and work the spray into all the grooves of the pan. The topping is meant to caramelize and this means a greater chance of sticking once it cools. It’s so important to generously grease the pan. If you are worried at all about using a bundt pan, I suggest using a regular 9 - 10 inch cake pan generously greased and lined with parchment paper.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly.
- Measure the flour properly: I highly recommend using a food scale to get perfectly measured dry ingredients every time.
- Don’t overmix the vanilla cake batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Cool the cake in the pan for no longer than 10 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 10 minutes may cause the cake to stick to the pan more easily. After turning the cake out of the pan, leave it to cool.
FAQ's
Can I make this pecan upside down cake recipe in a different pan?
Yes, rather than using a bundt pan, make this upside down pecan cake a 9 inch (23 cm) cake pan or 10 inch cake pan for about 35 - 45 minutes.
How do I know when my pecan cake is finished baking?
Stick a toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. The edges of the cake should also gently pull away from the sides of the bundt or cake pan.
Other Pecan Recipes to Try
If you try this Pecan Upside Down Cake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Pecan Upside Down Cake Recipe
Pecan upside down cake is a soft, fluffy and buttery vanilla cake topped with a sweet, gooey pecan pie topping. This pecan pie cake is like a delicious cross between cake and pecan pie. It’s a beautiful, unique and cozy dessert that’s perfect for the holidays.
Equipment
- 1 10-12 cup capacity bundt cake or 9 - 10 inch (23 cm) cake pan (see notes for other pan sizes)
- 1 stand mixer with whisk attachment or hand mixer with beaters
- several mixing bowls
- 1 spatula or spoon
Ingredients
Vanilla Cake
- 2¼ cups (270 g) all purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g g) unsalted butter, room temperature
- 3 tablespoons (45 ml) canola oil
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar
- 3 large eggs (US), room temperature
- 1 tablespoon (60 ml) vanilla extract
- ⅓ cup (90 g) sour cream, room temperature
- ¾ cup (180 ml) buttermilk, room temperature
Pecan Pie Topping
- ½ cup (100 g) light brown sugar
- ½ cup (118 ml) melted butter
- ¼ cup (59 ml) honey
- ¾ teaspoon cornstarch
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1½ cups (95 g) pecans, chopped
Instructions
- Preheat the oven to 350 F (177 C). Generously grease a 10 inch (12 cup capacity bundt pan) or a 9 -10 inch (23 cm) cake pan.
- In a large mixing bowl whisk the flour, baking powder and salt together until well combined.2¼ cups (270 g) all purpose flour , 1½ teaspoon baking powder, ½ teaspoon salt
- Using a stand mixer fitted with a whisk attachment cream the room temperature butter and oil on medium until smooth and well combined. Decrease the mixer to low speed, slowly pour the granulated and light brown sugars into the butter and oil mixture. Once all the sugar has been added, increase the speed to medium for about 3 minutes or until the butter and sugar are fluffy and light in color.¾ cup (170 g g) unsalted butter, room temperature, 3 tablespoons (45 ml) canola oil , ¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar
- On the lowest speed, mix in the eggs, sour cream and vanilla extract one at a time. Wait for each ingredient to be fully incorporated before adding the next. The mixture may look a little curdled at this point. Don’t worry, this is exactly how it should look at this stage.3 large eggs (US), room temperature, 1 tablespoon (60 ml) vanilla extract , ⅓ cup (90 g) sour cream, room temperature
- By hand or on the lowest setting of your mixer, mix in the dry ingredients to the wet, alternating with the buttermilk. This will be done in three rounds- dry, buttermilk, dry, buttermilk, dry. If you are familiar with vanilla pound cake, this cake batter will look very similar. Set aside for a minute to make the pecan pie filling topping.¾ cup (180 ml) buttermilk, room temperature
- In a large bowl whisk the melted butter, honey, light brown sugar, cornstarch, cinnamon and salt together until well combined. Stir in the chopped pecans. Evenly pour the pecan pie topping into the prepared cake pan. Top the pecan pie filling with the vanilla cake. Evenly spread the cake around the pan.½ cup (100 g) light brown sugar, ½ cup (118 ml) melted butter, ¼ cup (59 ml) honey , ¾ teaspoon cornstarch, ½ teaspoon ground cinnamon , ¼ teaspoon salt , 1½ cups (95 g) pecans, chopped
- Bake the upside down pecan cake for about 45 - 60 minutes. The edges of the cake will pull slightly from the sides of the pan. The cake will bounce back quickly when gently pressed into the center of the cake. Remove the cake from the oven to cool on a cooling rack for about 8 - 10 minutes.
- To remove the cake from the pan, place a serving plate or even another cooling rack on top of the cake pan. Invert the pan so the top of the cake is now on the bottom (on the serving plate or second cooling rack). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift up the pan. If some pieces of pecan filling remain stuck to the pan, simply scoop them out and top the cake while the cake is still hot. Allow the cake to cool to room temperature before enjoying.
Notes
Store: Wrap the pecan pie cake in plastic wrap, keep it under a cake dome or in an airtight container for up to 3 days. Transfer the cake slices in an airtight container to the fridge for up to 5 days.
Tip: Use a non-stick spray to generously grease the bundt pan. If needed, take a pastry brush or even a clean hands and work the spray into all the grooves of the pan. The topping is meant to caramelize and this means a greater chance of sticking once it cools. It’s so important to generously grease the pan. If you are worried at all about using a bundt pan, I suggest using a regular 9 -10 inch cake pan generously greased and lined with parchment paper.
Old Vanilla Cake Recipe Measurements:
- 1½ cups (180 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- 2 tablespoon (30 ml) canola oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs (US), room temperature
- 2 teaspoon (10 ml) vanilla extract
- ¼ cup (60 g) sour cream, room temperature
- ½ cup (118 ml) buttermilk, room temperature
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michelle says
Wasn’t sure what to buy, low or full fat buttermilk. Can you let me know?
Megan says
Hi Michelle, I prefer using full fat. Hope this helps!
Toree says
Hello! Thank you for this lovely recipe! I would love to make this. Is there a gluten-free version or flour you would recommend or does it not hold up well as gluten-free?
Megan says
Hi! You can use a GF cake mix if you like. As far as a GF flour substitute, I would go with a 1-1 cup replacement flour from Bobs Red Mill or King Arthur Flour.
Michelle says
I just made this exactly as described and the cake did not rise as high as pictured. The entire cake is covered in pecans and syrup. It's delicious but disappointed with how it looks. Is there something I can do to fix that?
Michelle in Detroit
Megan says
Hi Michelle, sorry to read that. The cake recipe is more the consistency of a pound cake so it's not going to rise in the same way as a standard vanilla cake. My straight forward suggestion is to make more cake. Please find my suggested measurements below and let me know how it works out for you:
2 1/4 cup (270 g) all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup (170 g) butter
3 tbsp (45 ml) oil
3/4 cup sugar
3/4 cup light brown sugar
3 large eggs
3 tsp vanilla
1/3 cup (90 g) sour cream
3/4 cup (177 ml) buttermilk
Hannah says
Hello! So excited to bake this along side some of your other dishes for Christmas! I was wondering if I could bake and freeze this ahead of time? I’m travelling home for the holidays and worried I won’t have time to bake this once I’m there.
Megan says
Hi Michelle, I have frozen slices of this cake with no issue. However, I have not frozen this as an entire cake. I imagine it will work. I would allow several hours at room temperature for the cake to fully defrost.
Rena says
When making this cake withmix, do I just use the recipe for the pecan filling?
Megan says
Hi Rena, that is correct. Follow the mixing instructions and ingredients for the cake mix according to the box directions. Use the recipe I wrote for the pecan pie filling preparation and for baking. Hope this helps!
Karen says
Could this be made as cupcakes? Also, since the cake recipe is supposed to be more like pound cake, if substituting box mix, should I use pound cake mix?
Megan says
Hi Karen, I haven't tried this recipe using a pound cake mix. I think a regular vanilla mix (following the ingredients and instructions on the box) would work well. As far as making this as a cupcake, I would try making them as mini bundt cakes.
Simone says
Can I freeze this recipe after baking it?
Megan says
Hi Simone, this cake should freeze well.
Bonnie Toyzan says
I just baked 40 minutes and stuck a knife in the cake. It's raw! These are not good directions!
Megan says
Hi Bonnie, my apologies on the confusing directions. The cake will need to bake longer. If the cake is raw at 40 minutes, continue to bake an additional 10 - 15 minutes, checking every 5 minutes for doneness.