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Pecan Upside Down Cake

Irresistibly Gooey Pecan Upside Down Cake You'll Love

This Pecan Upside Down Cake is a delightful blend of gooey pecans and a fluffy vanilla cake, perfect for Thanksgiving or any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1/2 cup Unsalted Butter Provides richness and moisture; margarine can be used for a dairy-free option.
  • 1 cup Brown Sugar Adds sweetness and a caramel flavor.
  • 1/4 cup Pure Maple Syrup Offers unique sweetness; honey can substitute but flavor will differ.
  • 1 teaspoon Ground Cinnamon Enhances warmth.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1 cup Pecan Halves Adds crunch and nutty richness; walnuts can be substituted.
For the Cake Batter
  • 1 1/2 cups All-Purpose Flour Gives structure to the cake.
  • 1 teaspoon Baking Powder Key leavening agent for a fluffy cake.
  • 1/2 teaspoon Baking Soda Works alongside baking powder.
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Greek Yogurt Contributes moisture and tenderness; can be replaced with sour cream.
  • 2 Large Eggs Binds ingredients.
  • 1/2 cup Whole Milk Provides essential moisture.
  • 1 teaspoon Vanilla Extract Infuses aromatic sweetness.

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • large mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Cake Pan: Grease a 9-inch round cake pan generously with unsalted butter. Preheat your oven to 350°F.
  2. Make the Pecan Topping: In a medium saucepan over medium-low heat, melt together the butter, brown sugar, maple syrup, cinnamon, and salt. Stir for 3-5 minutes until smooth, then fold in the pecans and pour into the pan.
  3. Prepare Cake Batter: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, cream butter and sugar, add eggs, yogurt, and vanilla. Gradually blend wet into dry, then mix in milk.
  4. Assemble and Bake: Spoon the batter over the pecan topping, spread evenly, and bake for 35-40 minutes until golden brown.
  5. Cool and Serve: Allow the cake to cool in the pan for 5 minutes, then flip onto a plate and let cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure your cake pan is at least 2 inches deep and use room temperature ingredients for the best texture.

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