Think of it like a cross between a sticky pecan pie and a buttery yellow cake — gooey caramel pecans on top (which actually end up on the bottom of the pan) and a moist, tender cake underneath. When you flip it out, you get that beautiful glossy pecan topping that looks fancy but tastes homey.
Here’s a true old-fashioned version that’s foolproof and crowd-pleasing.
🍯 Old-Fashioned Pecan Upside-Down Cake
Serves: 10–12
Time: About 1 hour
Ingredients
For the pecan topping:
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½ cup (1 stick) unsalted butter
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1 cup packed light brown sugar
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¼ cup light corn syrup or honey (for that sticky glaze)
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1½ cups pecan halves or large pieces
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Pinch of salt
For the cake:
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1½ cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (1 stick) unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or buttermilk
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½ cup whole milk
Instructions
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Preheat & prepare pan
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Preheat oven to 350°F (175°C).
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Grease a 9-inch round cake pan (2-inch deep) or a 9×9-inch square pan.
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Make the pecan topping
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In a saucepan, melt butter, brown sugar, and corn syrup over medium heat.
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Stir until sugar dissolves and mixture bubbles slightly — about 2 minutes.
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Pour into the prepared pan and spread evenly.
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Sprinkle pecans evenly over the caramel layer, then a pinch of salt.
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Make the cake batter
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large mixing bowl, cream butter and sugar until light and fluffy (2–3 minutes).
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Beat in eggs one at a time, then vanilla.
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Mix in half the dry ingredients, then the sour cream and milk, then the rest of the flour mixture.
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Stir until smooth (don’t overmix).
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Assemble & bake
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Gently spoon the cake batter over the pecan topping and smooth it out.
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Bake 35–45 minutes, or until a toothpick comes out clean from the center.
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Invert the cake
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Let cool in the pan exactly 5 minutes (no longer, or the caramel will stick).
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Run a knife around the edge, place a serving plate over the pan, and carefully flip it upside down.
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Lift off the pan — the gooey pecans should now be glistening on top!
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Serve warm or at room temperature
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Optional: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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Tips & Variations
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Shortcut version: Pour the topping into a 9×13 pan and use a butter pecan or yellow cake mix batter on top. Bake 40–45 min. Same flip, same magic!
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For deeper flavor: Toast the pecans lightly before adding them to the topping.
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Make-ahead tip: This cake keeps well — wrap tightly and store at room temp up to 2 days, or refrigerate up to 5.
Would you like me to share the mini Bundt or cast-iron skillet version next? Those turn out rustic and caramel-crisp — just like grandma made at Sunday supper.
