Upside Down Pecan Cake

Delight your taste buds with this show-stopping Upside Down Pecan Cake, a perfect blend of rich caramel, buttery pecans, and tender vanilla cake. This dessert masterpiece begins with a luscious layer of caramelized brown sugar and pecan halves, which transforms into a glossy, nutty topping once inverted. The moist buttermilk-infused cake serves as the perfect base, with its fluffy crumb and subtle sweetness. Ideal for any occasion, this easy-to-make yet striking cake takes just an hour from start to finish and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Impress your guests or simply treat yourself with this indulgent pecan dessert that’s as beautiful as it is delicious!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 115 grams unsalted butter (divided)
• 150 grams light brown sugar (packed)
• 200 grams pecan halves
• 190 grams all-purpose flour
• 200 grams granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 120 milliliters buttermilk
• 60 milliliters milk
• 1 teaspoons vanilla extract
• 2 pieces large eggs

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper.

Step 2

Melt 55 grams of unsalted butter in a small saucepan over medium heat. Add the brown sugar and stir until completely dissolved and the mixture is bubbling slightly, about 2-3 minutes.

Step 3

Pour the butter-sugar mixture evenly into the prepared cake pan. Arrange the pecan halves in a single layer over the caramel mixture, flat side facing down. Set aside.

Step 4

In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

Step 5

In a large mixing bowl, cream the remaining 60 grams of butter until light and fluffy using a hand or stand mixer. Add the eggs one at a time, beating well after each addition.

Step 6

Combine the buttermilk, milk, and vanilla extract in a measuring cup. Gradually add the dry ingredients and the wet mixture (buttermilk mixture) alternately to the creamed butter and eggs, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 7

Pour the cake batter gently over the pecan topping in the prepared pan and spread evenly with a spatula. Tap the pan lightly to remove air bubbles.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the pan from the oven and let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Peel off the parchment paper, if used.

Step 10

Allow the cake to cool for an additional 15 minutes before serving. Enjoy warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Facts

Serving size	1009.3 grams (1009.3g)

Amount per serving	% Daily Value*
Calories	3944

Total Fat 255.70g	328%
Saturated Fat 78.30g	392%
Polyunsaturated Fat 0.30g
Cholesterol 646mg	215%
Sodium 3013mg	131%
Total Carbohydrate 389.00g	141%
Dietary Fiber 24.20g	86%
Total Sugars 217.80g
Protein 56.80g	114%

Vitamin D 246IU	1228%
Calcium 468mg	36%
Iron 16mg	88%
Potassium 1457mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 5.6%

Carbs: 38.1%