I’ve crafted a luscious Caramel Pecan Upside-Down Cake that marries rich brown sugar caramel, crunchy pecans, and a hint of warm cinnamon—all baked into a moist cake, inverted to reveal a gooey, nutty crown.
Why You’ll Love This Recipe
I love this cake because it delivers the cozy flavors of pecan pie wrapped in a tender, cinnamon-spiced cake—yet without the fuss of a pie crust. The caramelized pecan layer seeps down into the cake, creating a beautiful, glossy topping once flipped. It’s comforting, impressive, and perfect for fall gatherings or cozy dessert nights.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup brown sugar
1/2 cup unsalted butter
1 cup pecans
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
2 large eggs
1/2 cup milk
directions
I begin by preheating the oven to 350 °F (175 °C). While the oven warms, I melt the unsalted butter and brown sugar in a pan until it becomes a smooth caramel, then pour it into a cake pan. I arrange the pecans in a single layer over the caramel so they’ll form the top after inversion. In a separate bowl, I whisk together the flour, baking powder, cinnamon, and salt. In another bowl, I beat the eggs and granulated sugar until fluffily combined, then stir in the milk and dry ingredients until a cohesive batter forms. I gently pour the batter over the pecan-caramel layer. I bake for 30–35 minutes until golden and set. After baking, I let it rest for a few minutes, then carefully invert the cake onto a plate—revealing the caramel-pecan topping. I serve it warm to fully enjoy the melty, crunchy contrast.
Servings and timing
This recipe yields 8 servings. Prep time is about 10–15 minutes, bake time is 30–35 minutes, and the cool-down before flipping takes 5 minutes, bringing the total to roughly 50 minutes, consistent with the recipe’s author guidance.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 2 days—though it’s at its best when warm and fresh. To reheat, I gently warm slices in the oven at 325 °F (160 °C) for 5–10 minutes, just enough to soften the caramel and toast the pecans. Microwaving works in a pinch, but I prefer the oven for even warmth and texture.
FAQs
How long should I let the cake cool before flipping?
I typically wait about 5 minutes—long enough to let the caramel set slightly but still warm and pliable for easy release. Flipping too late can cause sticking.
Can I add extra spices to the batter?
I enjoy adding a pinch of nutmeg or a bit more cinnamon for a deeper flavor—it complements the caramel and pecans beautifully.
What if I don’t have pecans—can I use walnuts?
Yes, absolutely. Walnuts make a great substitute and pair wonderfully with the caramel and cinnamon.
How do I prevent the cake from sticking when flipping?
I run a knife gently around the pan’s edge before flipping and invert while it’s still warm. A light coating of butter or non-stick spray also helps release.
Can I make this in advance?
Yes—I’ve made the cake a few hours ahead, let it cool, inverted it onto a platter, and reheated slices briefly before serving. It still maintains its texture and flavor well after reheating.
Is this recipe vegetarian?
Yes—as written, it’s fully vegetarian.
Can I make this gluten-free?
I haven’t tried it yet, but substituting a 1:1 gluten-free flour blend should work nicely if the blend contains xanthan or another binder.
Does the caramel soak into the cake?
Yes—the caramel slowly seeps down during baking, infusing the cake with flavor and moisture, while the pecans remain gloriously on top once flipped.
Would this work in a cast iron skillet?
Yes, a well-seasoned 9–10 inch skillet works great and gives a lovely presentation. Just be sure to protect your bottom oven rack from drips.
Conclusion
I adore how this Caramel Pecan Upside-Down Cake brings together silky caramel, crunchy pecans, and the comforting warmth of cinnamon in one show-stopping dessert. It’s simple to make, gorgeous when served, and deeply satisfying—especially when savored warm. I’m sure it’ll become a cherished favorite in my dessert rotation, and I hope it will in yours, too.
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Caramel Pecan Upside Down Cake with Cinnamon Bliss
This Caramel Pecan Upside Down Cake with Cinnamon Bliss is a cozy, indulgent dessert perfect for fall or holiday gatherings. Featuring a sticky caramel layer, crunchy pecans, and a soft, cinnamon-infused cake, this easy upside-down cake is a showstopping treat that comes together in under an hour. Ideal for serving warm with whipped cream or vanilla ice cream.
- Total Time: 50 minutes
- Yield: 8 servings
Ingredients
1 cup brown sugar
1/2 cup unsalted butter
1 cup pecans
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup granulated sugar
2 large eggs
1/2 cup milk
Instructions
Preheat oven to 350°F (175°C).
In a saucepan, melt the butter and brown sugar together until bubbling. Pour into a 9-inch cake pan.
Evenly arrange the pecans over the caramel mixture.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
In a separate bowl, beat eggs and granulated sugar until light and fluffy.
Stir in the milk, then fold in the dry ingredients until just combined.
Pour the batter evenly over the pecan-caramel layer.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 5 minutes, then carefully invert onto a serving plate.
Serve warm for the best texture and flavor.
Notes
For extra richness, top with whipped cream or a scoop of vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
To toast pecans beforehand adds an even deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baked
- Cuisine: American
- Diet: Vegetarian
