Pecan Upside Down Cake Recipe

Why We Love This Pecan Cake Recipe

If you like a traditional pineapple upside-down cake (BTW we’ve got a fabulous Bundt cake variation you have GOT to try) then you are going to love this festive Pecan Upside Down Cake recipe for the fall and winter! It is similar to our amazing apple upside down cake with whiskey sauce and a unique orange blueberry upside down cake as well. However, this recipe combines the rich gooey filling of pecan pie with an upside-down cake for an absolute winner of a holiday dessert. We use yellow box cake and just a handful of pantry staples for a super convenient and practically no-fail recipe. Simply make a quick praline in a deep skillet, add cake batter right on top, and bake for about 30 minutes. Then flip over and present the gorgeous, gold brown cake with caramel and crunchy nuts to your guests… It’s sure to make any gathering feel like a special occasion!

Ingredients You Need

Pecans – roughly chopped Butter – unsalted Light brown sugar – packed Light corn syrup – for that iconic pecan pie shine Salt – a pinch to balance the sweetness Ground cinnamon – adds a touch of flavor Yellow cake mix – a box of your favorite brand (or vanilla cake mix) Eggs – room temperature is best Buttermilk – homemade buttermilk, or whole milk

How to Make a Pecan Upside Down Cake

Preheat the oven to 350°F. Set out a 10-12 inch deep dish cast-iron sauté pan. *This needs to be deeper than a classic skillet. You can use another oven-safe sauté pan of the same size, but I prefer cast-iron! You can also make the topping in a skillet then transfer it to a 10-inch springform cake pan to bake. Set the sauté pan over medium heat. Then add in the chopped pecans, ½ cup of butter, light brown sugar, corn syrup, salt, and ground cinnamon As the butter melts, stir the mixture until it comes to a light simmer, about 3 to 5 minutes. Once the sugar is fully dissolved, turn off the heat. Meanwhile, set out a large mixing bowl. Combine the yellow cake mix, three eggs, and buttermilk. Melt the remaining ½ cup of butter and add it to the bowl. Whisk well until the cake mixture is completely smooth. Spoon the batter evenly over the top of the caramelized pecan mixture in the cast iron skillet. Place the skillet in the oven and bake for 30 to 40 minutes, until the center of the cake is puffed, and a toothpick inserted in the center comes out clean.

Allow the upside-down cake to cool for 5 to 10 minutes in the pan. Then carefully flip the cake out onto a cake stand or cake plate. If any remaining caramel pecan topping sticks to the pan, scoop it out and spoon it back in its place.

Recipe Variations

Nuts – swap pecans for walnuts, cashews, pistachios, or almonds Dairy-free – substitute traditional butter with your favorite plant-based butter alternative Gluten-free – use your preferred variety of GF-friendly box cake mix

Serving Suggestions

Serve the cake warm or at room temperature. It is delicious as-is or with a scoop of vanilla ice cream or a dollop of fresh whipped cream. It’s perfect for the holidays with a mug of hot apple cider, hot cocoa, or eggnog. And it makes a super yummy afternoon snack with coffee or tea.