I love pecan pie, but in the holiday season, with a Thanksgiving main and many sides, I crave Upside down pecan cake for the same flavors and classic feel that’s easier to make and more delicious, with big flavor that no monster would ever turn down.
This dessert recipe skips flaky pie dough, stressful baking, and messy chilling, rolling, and flouring the counter, my least favorite part of making pie. The result is a comforting cake that still feels special, familiar, and honestly freaking great every single time I serve it.
Pecan Pie Upside Down Cake-The Short Answer
What sold me on pecan upside-down cake was the ease: no stand mixer, no laminating dough, no blind baking, just 15 minutes of prep time. I usually make it early in the day, leave it at room temperature, and it’s perfect for relaxed hosting and happy guests.
During recipe testing, I brought a slice to my monthly record club, basically a book club for an album. Everyone agreed it had serious pecan pie vibes, like a giant sticky bun, a true crowd-pleaser, and calling it that felt like an understatement after the plates were empty.
What truly changed the game for me with pecan pie upside down cake is the sugary layer, rich caramelized pecan layer, buttery and caramelly, over a moist vanilla cake bottom. The best part is skipping pie crust and fuss, finishing with flaky salt, a sprinkle, scoop of ice cream, pure next level.
Why you’ll love it
I love how this pecan upside down cake is my favorite, and that is why it just happens to be one of those recipes that feels comforting in the department of desserts I truly enjoy.
It’s easy, totally reliable, and still hold flavor, because it uses yellow mix as a huge shortcut (shhhh, no one will know, our little secret).
So don’t bother making a fussy crust for pie; this cake hits all notes without extra effort.
The highlights are the caramelized topping that looks like it took hours to accomplish something special and tastes like a giant sticky bun.
That gooey finish, with a ripple of cinnamon sugar, give serious vibes, placing it up there with the best ones out there, baked in a bundt style I can share with any a moment that feels right.
Equipment I Trust in My Kitchen
- · Use a 10 inch bundt pan for even baking and a clean upside-down release
- · Keep 1 large bowl and 1 medium bowl ready for smooth mixing
- · Combine batter with a whisk or a rubber spatula, based on texture
- · Finish by turning the cake onto a serving plate for presentation
key ingredients and how I actually mix them
Topping Mixture
- I combine 1/2 cup brown sugar (light or dark, either is fine, both work) with 1/4 cup corn syrup or honey to create a gooey, richer base with soft molasses notes.
- I stir in 1 stick of melted butter (always unsalted), then pour it into the pan after coating it with cooking spray.
- On top, I add about 5 ounces of pecans—mostly raw halves, some left whole, the rest chopped, cut into pieces or coarsely chopped. It’s absolutely worth it to chop them yourself; the flavor is better than the pre-chopped kind. I usually use fisher nuts, packed evenly, and finish with a little flaky salt or kosher salt for balance, although this is optional and I add it because I truly love that contrast of sticky and sweet.
Batter Mixture
- For convenience, I sometimes reach for a boxed mix—a yellow box from any brand will do. When baking from scratch, I mix 1 1/2 cups flour all-purpose with 1 teaspoon baking powder, 1/2 teaspoon soda, and 3/4 cup granulated sugar.
- I whisk in 2 or 3 eggs (large, at room temperature), 1/2 cup vegetable or neutral oil (such as grapeseed or canola), plus 1/2 cup sour cream or full-fat greek yogurt (plain), a splash of buttermilk, and water as needed.
- For flavor, I add ground cinnamon along with vanilla extract, paste, or pure form, measuring them carefully using tablespoon and teaspoon amounts so the balance stays right. When I scale the recipe up or down—using 1, 2, 3, or even 8 portions with 1/4, 3/4, or 1/8 adjustments—I watch the batter texture closely, checking consistency rather than relying on fixed spacing.
- This batter forms a soft layer that starts rippling from the center, brings the rest together, and keeps the crumb tender and moist. I finish with a light sprinkling, sometimes add ice for serving, and from experience I know this method works well every time.
Instructions
Oven & Pan Setup
- · I preheat the oven to 350°F.
- · I grease a bundt pan or round 9 or 10 inch pan (2 inches high, even a spring form) with butter, nonstick spray, or cooking spray, then coat it and set it on an aluminum-foil sheet.
Pecan Topping
- I melt 1/2 cup packed brown sugar, 1 stick unsalted butter, 1/4 cup corn syrup, honey, and 1/8 teaspoon kosher salt in a small saucepan over medium-low heat, stirring frequently until dissolved and blended.
- I add coarsely chopped raw pecans (I trust fisher), mix, then transfer and spread an even layer with a spatula across the bottom.
Batter & Assemble
- I combine dry ingredients—all-purpose flour, baking powder, soda, cinnamon, ground spice—in a medium mixing bowl and whisk.
- In a large bowl, I beat room-temperature eggs, granulated sugar, vegetable oil, water, sour cream, buttermilk, and vanilla extract using a stand mixer or hand mixer on low speed, in increments, until just combined, smooth, and fluffy—I never overmix.
- I dollop half the batter, scoop or spoon it over the mixture, sprinkle the remaining layer, then pour the rest evenly on top, gently.
Bake & Flip
- I bake until deep golden-brown, about 40-45 or 45-55 minutes (35, 40, 45, 55 depending on the pan).
- A toothpick inserted in the center comes out clean or with moist crumbs when cooked.
- I cool for 10 to 15 minutes, loosen the edges with a thin knife, invert onto a plate, bang lightly, and unmold.
- If anything is stuck, I remove it and serve with whipped cream or ice cream, sometimes double the topping for extra decadence.
Notes on Technique and Texture
- I always grease the pan super well with butter or nonstick spray; this simple trick protects the edges so the topping never sticks when the pecan pie upside down bundt cake is flipped.
- I don’t over-mix the vanilla batter because the best way to keep it tender and buttery is to make sure the crumb stays soft.
- I always coarsely chop the pecans; whole nuts don’t form into the grooves of the pan, and a rough course chop is all you need.
Assembling Without Stress
- Instead of pouring the batter on top of the mixture, I recommend scooping or spooning it to ensure the nuts stay underneath and aren’t disrupted.
- After baking, I flip the cake while it’s still warm, let it sit a couple minutes so you don’t burn yourself, then after 10 minutes of cooling I turn it out so it doesn’t cool and stick inside.
- When worried about scraping metal, I’ve added the use of a small spatula instead of a knife, which helps when ovens bake differently.
Nutrition at a Glance
- The recipe serves 12 people. One serving contains 549 kcal calories, 48.2 g carbohydrates, 5.8 g protein, 38.8 g fat, 9.9 g saturated fat, 64 mg cholesterol, 361 mg sodium, 154 mg potassium, 2.7 g fiber, 27.3 g sugar, 92 mg calcium, and 1 mg iron.
- Daily value examples include: 546 calories per serving; 29.9 g of fat (46.0% daily value); 11.3 g saturated fat (56.3%); 65.1 g carbohydrates (21.7%); 3.0 g fiber (11.9%); 43.6 g sugars; 8.2 g protein (16.5%); and 380.7 mg sodium (15.9%), per serving, based on 8 servings.
Storage, Planning, and Practical Tips
- For storage, the cake is best stored in an airtight container at room temperature up to 2 days and suits alcohol-free, vegetarian, fish-free, shellfish-free, red-meat-free, pork-free, peanut-free, kidney-friendly, and pescatarian diets.
- You can keep it covered 2-3 days, store it wrapped in the fridge for 1 week, or when planning ahead for a holiday gathering, prepare it in advance.
- Allow it to set on a lined baking sheet, chill for hours, move it to the freezer for a month, then thaw overnight before serving.
- I once forgot to line the bottom with parchment, so now I always use room-temperature ingredients to help keep it fluffy, remember not to overmix, and allowing 20 minutes gives sugars enough time to cool slightly before turning it out, which helps prevent unnecessary sugar burns—especially with a 9-inch springform, where placing a sheet under the pan while baking is recommended to catch drippings.
Fun Serving Suggestions
If you loved the rich, buttery flavors in this Perfect Pecan Pie Upside Down Cake at Home, you’ll probably enjoy lighter or playful desserts too—especially when entertaining. For something fresh and fun, check out Deviled Strawberries (Easy, Fun & Crowd-Pleasing!), which make a perfect no-bake option for parties. And if you’re curious about store-bought desserts that rival homemade ones, don’t miss the detailed Costco Kirkland Signature Tuxedo Cake Review to see whether it deserves a spot on your table.
For readers who enjoy exploring creamy, indulgent treats beyond cake, there are plenty of great options to try next. You might be wondering Is Kirkland Tiramisu Cheesecake Worth It? Review & Recipe, especially if you love coffee-flavored desserts. When baking in small batches, Easy Single Serve Cream Cheese Frosting From Leftovers is incredibly handy. And if you’re ready to branch out into frozen desserts, be sure to Unlock the Secret to Easy and Delicious Homemade Ice Cream!
FAQ’s
What nut options work best if pecans aren’t your favorite?
You can choose different nuts for the topping. I recommend using walnuts if you don’t like pecans, since they offer a similar texture and taste in the finished cake.
How does sour cream improve the cake texture?
Sour cream helps with adding moisture to the cake. If you don’t have it on hand, plain greek yogurt can be substituted in its place. A little goes a long way and keeps the crumb fluffy.
Does the style of bundt pan affect the final result?
I recommend using a standard, rounded bundt pan for this recipe so the pecans fit into the grooves. Decorative pans may be very pretty, but the pecan topping doesn’t form well.
What’s the best method to store this cake and keep it fresh?
The best way to keep the cake fresh is storing it in a cake saver or airtight container and setting it in the fridge. This will keep it good for up to 3 days.
