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Upside-Down Caramel Pecan Cake

A rich and buttery upside-down caramel pecan cake with crunchy toasted pecans and a soft, golden cake, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Caramel Pecan Topping
  • 1 cup unsalted butter
  • 1 cup brown sugar packed
  • 1/4 cup heavy cream
  • 2 cups pecan halves
Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk

Equipment

  • Mixing bowls
  • 9-inch round cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
  2. In a saucepan, melt butter with brown sugar and heavy cream over low heat. Stir until smooth and slightly thickened. Pour into the cake pan and sprinkle pecans evenly.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, then stir in vanilla extract, sour cream, and milk until combined.
  6. Gradually fold in the dry ingredients until smooth. Pour batter over caramel pecan topping and spread evenly.
  7. Bake 35–40 minutes or until a toothpick inserted comes out clean.
  8. Cool 10 minutes, run a knife along edges, invert onto serving plate, and remove pan.
  9. Optionally drizzle extra caramel sauce and garnish with pecans before serving.

Notes

Use fresh pecans and allow cake to cool slightly before inverting for best results.