Pecan Upside-Down Cake
Pecan Upside-Down Cake
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Prep: 20 min
Bake: 40 min
Yield: 1 (9-inch) cake 
This easy-to-make cake features the delicious flavors of a classic pecan pie. It makes a delicious dessert for a holiday dinner, or serve it as an anytime treat with a scoop of vanilla ice cream.
  • 3/4 cup – unsalted butter, softened and divided
  • 1 cup – granulated sugar
  • 3 – large eggs
  • 1/2 teaspoon – vanilla extract
  • 2 cups – Swans Down Cake Flour
  • 1 teaspoon – baking powder
  • 1/4 teaspoon – salt
  • 1/2 cup plus 2 TBSP – whole buttermilk
  • 1 cup – firmly packed light brown sugar
  • 1/4 cup – light corn syrup
  • 1 to 1-1/2 cups – pecan halves

Preheat oven to 350°. Spray a 9-inch round cake pan with baking spray with flour.

In a large bowl, beat ½ cup butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together Swans Down® Cake Flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

In a medium microwave-safe bowl, melt remaining ¼ cup butter. Add brown sugar and corn syrup, stirring to combine. Arrange pecans in a single layer in bottom of prepared pan. Spread brown sugar mixture over pecans. Pour batter over brown sugar mixture.

Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan for 5 minutes. Place a plate over pan, and invert cake onto plate.

Makes 1 (9-inch) cake

  • Debbie Vietzke says:

    I made this today and it was excellent – flavor, texture, everything. I love how the pecans have that toasted flavor.
    I may make this for one of our holiday dinners. I like that it is a smaller cake as I’m only usually cooking for 2.
    A small amount of the topping did stick to the pan (I used the Baker’s Joy ) but I was able to pick it up and put it back on while it was still warm.
    5/5 stars – a keeper.

  • Adele says:

    I tried this recipe twice both times the pecan mixture got stuck to the pan. Any suggestions? The cake is delicious by the way

    • Swans Down says:

      Hi Adele, Sorry you had this problem. We recommend that you generously coat the bottom and sides of your baking dish with baking spray with flour and invert to a plate after cooling for 5 minutes. You may also try lining the bottom of the dish with parchment and coating the parchment very well with baking spray with flour. Glad to hear the cake is delicious. Happy Baking!

  • Jennifer says:

    So delicious

  • Karen says:

    I baked this cake in my cast iron skillet. That’s the method I use for my Pineapple Upside down cake. I melted the butter in the pan, added the brown sugar and corn syrup then arranged the pecans and carefully poured the batter into the skillet. I served it on the dessert table for Thanksgiving and people loved it.

  • Carrie says:

    It is just delicious. I will try it as cupcakes next!

    • Swans Down says:

      Hi Carrie, thanks for the kind words, and please let us know how things go with the Pecan Upside-Down Cupcakes!

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