If you’re searching for a show-stopping dessert that balances rich, buttery flavor with irresistible crunch, this Upside Down Pecan Cake Recipe is exactly what your kitchen needs. From the moment it comes out of the oven, the glossy, caramelized pecans and coconut immediately catch your eye, while the tender, moist cake underneath invites you in for a decadent bite. This cake combines classic southern charm with a fresh twist, making it perfect for family dinners or special occasions when you want to impress with something both comforting and elegant. The magic of an upside down cake means that the nutty topping forms a sticky, sweet glaze that perfectly complements the soft crumb beneath, creating a dessert that’s as beautiful to serve as it is delicious to eat.
Ingredients You’ll Need
Every ingredient in this Upside Down Pecan Cake Recipe plays an essential role, from adding texture to enhancing the flavors that sing in every bite. These simple ingredients come together to offer a moist, rich cake contrasted by the crunchy, caramelized topping that’s a true delight.
- All-purpose flour: The foundation of the cake providing structure and tenderness.
- Baking soda: Helps the cake rise perfectly with a light crumb.
- Salt: Enhances all the flavors, balancing sweetness.
- Unsalted butter: Adds richness and moisture to the cake.
- Granulated sugar: Provides sweetness and helps with cake browning.
- Brown sugar: Adds depth of flavor and moisture, especially in the topping.
- Eggs: Bind the ingredients and add richness.
- Vanilla extract: Brings out warm, sweet aromas throughout the cake.
- Sour cream: Keeps the cake tender and adds a slight tang.
- Whole milk: Adds moisture and helps create a soft crumb.
- Toasted pecans, chopped: The star crunch element, toasted for enhanced nuttiness.
- Shredded coconut: Adds texture and a subtle tropical sweetness.
- Ground cinnamon: Lends warm spice to the nutty topping.
- Butter (melted): Drizzled to bind and glaze the pecans and coconut topping.
How to Make Upside Down Pecan Cake Recipe
Step 1: Prepare Your Pan and Topping
Start by preheating your oven to 350°F (177°C) and lining a 12×17-inch jelly roll pan with foil, making sure there is some overhang for easy cake removal later. Grease it well with non-stick spray because you want that sticky pecan topping to come off perfectly once baked. Then create the luscious topping mixture by combining toasted pecans, brown sugar, a portion of shredded coconut, cinnamon, and salt in a bowl. Spread this evenly in the pan, and finish by drizzling vanilla extract and melted butter on top. This nutty, sweet base is the key to the fantastic flavor and that signature caramelized finish.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking soda, and salt in a large bowl. This ensures the leavening and flavor are evenly distributed, which sets the foundation for a consistent cake texture. Sifting or thorough whisking will prevent lumps and help the batter come together smoothly when added to the wet ingredients.
Step 3: Cream Butter and Sugars
Using a handheld or stand mixer, beat the softened unsalted butter on high speed until it looks smooth and creamy, about one minute. Slowly add granulated and brown sugars, beating vigorously for three minutes until the mixture is fluffy. This step is essential because it incorporates air, resulting in a lighter cake. Then, incorporate eggs one at a time, mixing well after each addition. Finish by mixing in the vanilla extract and sour cream for richness and moisture. Don’t forget to scrape the sides and bottom of the bowl to ensure everything is well blended.
Step 4: Combine Wet and Dry Ingredients
With your mixer running on low speed, alternate adding the dry flour mixture and whole milk to the wet ingredients. Start and end with the dry ingredients, mixing each addition just until incorporated. Avoid overmixing here because you want the cake to stay tender and soft, not dense.
Step 5: Bake and Invert the Cake
Pour the batter over the pecan mixture in your prepared pan and smooth it into a thin, even layer. Bake for 20 to 22 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean. Once out of the oven, let the cake cool in the pan for 5 to 10 minutes. Then carefully run a knife around the pan’s edges to loosen it. Use the foil overhang to help flip the cake onto a serving platter. Let it cool another 10 to 20 minutes before serving so the topping has time to set into that perfect, sticky glaze.
How to Serve Upside Down Pecan Cake Recipe
Garnishes
This cake already dazzles with its nutty, caramelized crown, but there are a few simple garnishes that can elevate it even more. A light dusting of powdered sugar will add a pretty finish and a touch of sweetness. For extra indulgence, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream, which complements the warm spices perfectly.
Side Dishes
Since this Upside Down Pecan Cake Recipe is rich and flavorful, pairing it with fresh fruit like sliced berries or a crisp apple salad can provide a refreshing contrast. A hot cup of coffee or a bold black tea also works wonderfully alongside, cutting through the sweetness and rounding out the dessert experience.
Creative Ways to Present
For a festive touch, try serving the cake in individual portions by cutting it into squares and topping each with a single pecan half or a toasted coconut flake. Another idea is to drizzle warm caramel sauce over the top right before serving to intensify the caramel flavors and make your dessert table truly irresistible.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Upside Down Pecan Cake Recipe fresh by storing it in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration is fine but bring the slices back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to three months. To thaw, move the cake to the refrigerator overnight and then bring to room temperature before serving to preserve that buttery softness and sticky pecan topping.
Reheating
Reheat individual slices in a microwave for about 15 seconds or warm the entire cake in a low oven (around 300°F) for 10 minutes to bring back that freshly baked warmth. Warming intensifies the caramel flavors and softens the cake to melt in your mouth all over again.
FAQs
Can I use different nuts instead of pecans?
Absolutely! While pecans offer a classic flavor, you can substitute walnuts or almonds if you prefer. Just make sure to toast them for the best flavor and crunch.
What if I don’t have sour cream? Can I substitute it?
Yes, you can use plain Greek yogurt or buttermilk as a substitute for sour cream. They will maintain the moisture and tanginess that makes the cake so tender.
How do I know when the upside down cake is done baking?
The cake is done when the top is lightly browned and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Is it ok to use salted butter instead of unsalted in this recipe?
You can use salted butter, but it’s best to reduce or omit the added salt in the recipe to avoid oversalting the cake.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum or another binder for structure. The texture might be slightly different but still delicious.
Final Thoughts
This Upside Down Pecan Cake Recipe is one of those delightful treats that brings everyone to the table with smiles. The marriage of the caramelized pecans, warm spices, and moist cake underneath is pure magic. Whether you’re baking for a holiday, family gathering, or simply to satisfy a sweet craving, this cake is guaranteed to impress and comfort in equal measure. Get your pans ready and enjoy every sticky, nutty bite!
Print
Upside Down Pecan Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 25 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Upside Down Pecan Cake is a delightful dessert featuring a rich, buttery cake layered over a toasted pecan and coconut topping caramelized with brown sugar and cinnamon. The cake is moist and tender with a subtle tang from sour cream and a warm vanilla aroma, perfect for any occasion.
Ingredients
Cake Batter
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 cup whole milk
Topping
- 2 cups toasted pecans, chopped
- 3/4 cup shredded coconut (divided)
- 2/3 cup brown sugar, packed
- 6 tablespoons butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Line a 12×17-inch jelly roll pan with aluminum foil, ensuring the foil hangs over the edges for easy removal later. Grease the foil with non-stick spray to prevent sticking.
- Make the Pecan Topping: In a small bowl, combine the toasted pecans, brown sugar, 3/4 cup shredded coconut, ground cinnamon, and salt. Stir well to mix. Spread this mixture evenly over the bottom of the prepared pan. Drizzle the topping with vanilla extract and the melted butter, distributing it evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and 1 cup brown sugar and beat on high speed for 3 minutes until the mixture is well creamed and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Then beat in the vanilla extract and sour cream. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Combine Wet and Dry Ingredients: With the mixer running on low speed, alternately add the dry ingredients and whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated to avoid overmixing the batter.
- Assemble and Bake: Pour the cake batter evenly over the pecan topping in the pan, smoothing it out into an even layer using a spatula. Bake for 20 to 22 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Cool and Invert: Remove the pan from the oven and allow the cake to cool for 5 to 10 minutes. Run a knife around the edges to loosen the cake. Using the foil overhang, carefully invert the cake onto a serving platter so the pecan topping is on top. Let the cake cool an additional 10 to 20 minutes before slicing and serving. Enjoy!
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Ensure cake is slightly cooled before inverting to avoid breaking.
- Use room temperature eggs and butter for best mixing results.
- Can be served warm or at room temperature.
- Store leftovers wrapped tightly in the refrigerator for up to 4 days.
