Pecan Pie Upside Down Cake
Never find yourself wondering if you should bake a cake or a pie again with this delicious Pecan Pie Upside Down Cake! A simple to make (one bowl!) vanilla cake, finished with a pecan pie filling-inspired topping. Every bite just melts in your mouth!
Ingredients
Topping
- 1 cup pecans roughly chopped
- ½ cup brown sugar firmly packed
- ¼ cup salted butter
- ¼ cup dark corn syrup
- ½ teaspoon vanilla extract
Cake
- 1½ cups all purpose flour*
- ⅔ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- ⅜ cup vegetable oil
- 1 large egg
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Instructions
Topping
- Heat oven to 350℉.
- Spray a 9 inch round pan with baking spray.
- Combine brown sugar, butter, and corn syrup in a small saucepan.
- Heat and stir over low heat until the butter melts and the sugar dissolves.
- Remove from heat.
- Stir in vanilla.
- Spread pecans evenly in bottom of pan.
- Pour syrup over top of pecans. Set aside.
Cake
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, oil, egg, egg yolk, and vanilla.
- Whisk until smooth.
- Slowly ladle cake batter over top of pecan mixture.
- Bake for 45 minutes, or until done.
- While the cake is still warm, invert the cake onto lipped cake plate or serving plate.
- Remove cake pan and serve.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Storage Instructions:
Got leftovers? This cake store’s really well covered and in the fridge for 3-5 days. If you want it to last a little longer (or simply are planning ahead!), this cake freezes really well!
Once the cake is baked and cooled, place the cake on a lined sheet pan and place in the freezer for 2-3 hours (or until frozen solid). Once frozen, wrap in plastic wrap and store in a freezer safe zip-top bag. It should keep for 2-3 months. To thaw, place in the fridge overnight!
Substitutions:
- Not a fan of pecans? Walnuts are an easy substitute and taste absolutely delicious with this cake!
- To make this recipe dairy-free, you can use your favorite non-dairy butter and plant-based milk.
- This recipe can also be made vegan by using non-dairy butter, your favorite unsweetened plant-based milk, and a vegan egg. We personally prefer using aquafaba!
- This cake can be made gluten free by using a measure for measure (also known as 1:1 or cup for cup) gluten free flour.
- When making the syrup, do not let it boil! You simply want the sugar to dissolve and butter to be melted.
- Be careful not to over-mix your cake.
- It's best to slowly ladle the cake batter over the pecan topping, making sure that it's level and even, especially around the edges!
- This cake needs to be baked in an 9-inch round by 3-inch tall cake pan, as it does rise quite a bit while baking. Place a sheet pan underneath the cake pan in the oven just to be sure that if any cooks over the pan, it doesn't go into your oven!
- Sometimes with this cake, it can be difficult to tell when it's done by using a cake-tester or toothpick. If you have an instant read thermometer, it's best to use that! The internal temperature of the cake should read 200℉-210℉ when fully baked.
- If any of the pecan topping sticks after you turn the cake out, no worries! Simply spoon it out and place it back onto the cake. Just be very careful. It will be hot!
Nutrition
Serving: 1sliceCalories: 491kcalCarbohydrates: 59gProtein: 6gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 64mgSodium: 310mgPotassium: 147mgFiber: 2gSugar: 40gVitamin A: 286IUVitamin C: 0.1mgCalcium: 106mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.