Caramel Pecan Upside Down  Cake 

By: Onica Merry.          Published 10 February 2025

This Caramel Pecan Upside-Down Cake features a rich, buttery cake topped with a luscious caramel pecan layer. Moist, decadent, and nutty, it’s the perfect treat for any occasion! 

Caramel Pecan Upside-Down Cake 

Indulge in the rich, buttery goodness of Caramel Pecan Upside-Down Cake, a dessert that combines soft, moist cake with a luscious caramel pecan topping. This cake is perfect for special occasions, holiday gatherings, or simply as a treat to enjoy with a cup of coffee. The warm, nutty flavor of toasted pecans blends beautifully with the sticky, golden caramel layer, which creates an irresistible topping once the cake is flipped. The balance of sweet and nutty flavors makes this a standout dessert that is both elegant and comforting.

When baked, the caramel and pecans meld together to create a stunning, glossy layer on top, making every slice a showstopper. The cake itself is soft, tender, and lightly spiced, complementing the rich topping without overpowering it. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.

Ingredients

For the Caramel Pecan Topping:

• ½ cup (1 stick) unsalted butter

• ¾ cup brown sugar, packed

• 2 tablespoons heavy cream

• 1 ½ cups pecan halves or chopped pecans

For the Cake Batter:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon (optional)

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup buttermilk

Instructions

Step 1: Prepare the Caramel Pecan Topping

1. Preheat your oven to 350°F (175°C).

2. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, mixing until smooth.

3. Pour the caramel mixture into a greased 9-inch round cake pan.

4. Arrange the pecans evenly over the caramel layer. Set aside.

Step 2: Make the Cake Batter

1. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

2. In a separate large bowl, cream the butter and granulated sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the flour mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Step 3: Assemble and Bake

1. Pour the cake batter evenly over the caramel pecan layer.

2. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

3. Allow the cake to cool in the pan for 5-10 minutes before inverting it onto a serving plate.