Pecan Upside Down Cake
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This Pecan Upside Down Cake is an impressive dessert that anyone can pull off! Made with a simple yellow cake and rich caramel pecan topping, this cake is perfect for holiday gatherings.
This post was developed in partnership with Ohio Poultry Association. As always, all opinions are my own.
Pecan Upside Down Cake with Lemon Glaze
Table of Contents
It appears I am determined to make every pecan recipe there is except pecan pie. It’s not that I have anything against pecan pie, it’s just that I’d rather have Pecan Pie Bars or adorable bite-sized Pecan Tassies or rich, buttery Pecan Blondies.
Or, as it turns out, a glossy caramel Pecan Upside Down Cake.
When I tell you this pecan cake took some major work, I am not kidding. We tested it over six times, in bundt pans and round pans, with various methods of greasing the pan and making the caramel.
The cake you see here was the hard-earned winner of those tests. It begins with a simple homemade yellow cake and is topped with a rich brown sugar pecan caramel.
But what really makes this Upside Down Pecan Cake stand out is the light lemon glaze on top. Lemon and pecans might not be the most obvious pairing, but they play so well together here. The bright, acidic lemon cuts right through the rich caramel sauce, making both flavors pop.
More Reasons to Love This Recipe
- It’s easy to make! Both the yellow cake and the pecan caramel come together quickly.
- It’s make ahead friendly. You could absolutely make this cake one or two days before your event or holiday gathering.
- It’s versatile. This is a great dessert served on its own, but it’s also fabulous warmed up and served with ice cream or whipped cream. It also makes a fantastic breakfast treat alongside a cup of coffee.
Key Ingredients
- Baking staples, including flour, baking powder, and salt.
- Sugar– You’ll need both granulated sugar for the cake and brown sugar for the pecan topping.
- Eggs– Eggs are essential for adding lift, moisture and structure to cakes, particularly yellow cake. For the most consistency in taste and texture, I always use large eggs for baking. If you don’t have large eggs, use this conversion chart to see how to substitute different sizes.
- Butter– You’ll need butter for the cake, the pecan topping, and just a bit in the lemon glaze as well. I recommend unsalted butter for baking, so we can control the exact amount of salt added. You’ll need softened butter for the cake and melted butter for the caramel pecan sauce.
- Milk– Use whole or 2% milk for a cake with rich flavor and structure.
- Pecans– Look for unsalted pecans, and choose pre-chopped pecans to save some time.
- Maple syrup– I prefer to use maple syrup instead of corn syrup for the pecan topping, but either work.
- Lemon juice and zest– I always recommend using fresh lemon juice, not bottled, for the best flavor.
- Cornstarch– A little cornstarch is all that’s needed to turn the sauce into a glossy, pourable glaze.
How to Make Pecan Upside Down Cake
Step 1: Prep. Preheat the oven to 350 degrees. Generously grease an 8 inch round or 8 inch square pan. Line the bottom with parchment, then grease it as well.
Step 2: Whisk dry ingredients. Whisk together the flour, sugar, and salt in a bowl. Set aside.
Step 3: Cream butter, sugar, and eggs. Beat together butter and sugar for several minutes, until well combined and lighter in color. Beat in eggs, one at a time, then add vanilla.
Step 4: Alternate dry and wet ingredients. Add the flour mixture alternating with the milk in 5 additions (flour, milk, flour, milk, flour). Set aside.
Step 5: Make the caramel sauce. In a bowl, whisk together melted butter and brown sugar until the brown sugar is dissolved. Stir in the maple syrup, pecans, and salt.
Step 6: Spread the pecans on the bottom of the pan. Gently pour cake batter on top. Bake.
Step 7: Prepare the sauce. In a bowl, whisk together water, sugar, lemon juice, lemon zest, and cornstarch. Bring the mixture to a boil and cook for several minutes, whisking constantly, until the sauce is thickened and glossy.
Step 8: Flip and serve. Allow the cake to cool for 5-10 minutes, then flip it out onto a greased cooling rack. Top with lemon sauce. Allow to cool or serve warm.
Tips for Perfect Pecan Upside Down Cake
- Use parchment. Along with greasing the pan well, I also recommend using a parchment round on the bottom of the pan. If you don’t have parchment rounds, it’s easy to cut one to size. Just place your pan on top of the parchment, trace around it, then cut it out.
- Let your ingredients come to room temperature. This is not an absolute requirement, but it can help your cake come together much more smoothly. Set butter, milk and eggs out about 30 minutes ahead of time to safely bring them to room temperature for easy mixing into batter or dough.
- Spoon the batter on top of the pecan sauce. I found it works best to scoop spoonfuls of batter on top of the caramel sauce, focusing on the edges first. Spreading everything to the very edges ensures the pecan sauce doesn’t bubble up the sides.
- Run a knife around the edge of your pan as soon as it comes out of the oven.
- Flip your cake out soon after baking. If your cake cools in the pan for too long, the caramely topping will harden and stick to the pan. I recommend waiting no longer than 10 minutes to flip the cake.
- Scoop up any leftovers. If any nuts remain in the pan after flipping it out, just scoop them up and pat them back on top of the cake.
Make Ahead and Storage Instructions
- Make Ahead: This cake can be made up to 1 day in advance.
- Storage: Pecan upside down cake should be stored at room temperature, covered with a lid (preferably) or saran wrap. It will keep for 3-4 days.
- Storing the glaze: Leftover glaze can be kept in the fridge for up 5 days. Save it to serve over Ricotta Pancakes.
FAQs
Run a knife around the edge of your pan as soon as it comes out of the oven. Let your cake cool for 5-10 minutes, then place a greased cooling rack or your serving platter upside down on top of the cake pan. If the pan is still too hot to hold, use an oven mitt. Place one hand underneath the cake pan and one on top of the platter. Squeeze together as you flip the cake pan over. Gently wiggle the cake pan free of the cake.
I tested this in a bundt pan but had a hard time getting the topping to come out cleanly. It was still good, but I had to do a lot of rearranging of the nuts on top! If you make it a bundt pan, double the cake recipe or use a boxed yellow cake mix. I have not tested this recipe in a springform pan.
More Favorite Holiday Baking Recipes
Eggs are a prominent feature in most of our holiday baking recipes, whether we’re adding a bonus egg yolk to make extra chewy Triple Chip Cookies or using eggs to create a soft and rich dough for Butterhorn Rolls or Overnight Cinnamon Rolls.
There’s a good chance the eggs you’ll use for holiday baking came from an egg farm right here in Ohio! Ohio is ranked No. 2 in the nation for egg farming, producing more than 11 billion eggs a year.
Here are more of our favorite holiday baking recipes:
- Soft and Chewy Ginger Molasses Cookies
- Canestrelli (Italian Egg Yolk Cookies)
- Orange Cookies
- Peppermint Whoopie Pies
- Classic Custard Pie
Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations. Visit OhioEggs.com to meet more egg farming families of follow the Ohio Poultry Association on Facebook, Pinterest, Instagram and YouTube for more egg recipes!
Pecan Upside Down Cake
Ingredients
For the cake:
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter (softened)
- ⅔ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup milk (whole or 2%)
- ½ cup melted butter
- ½ cup brown sugar
- ¼ cup maple syrup or corn syrup
- 1 cup pecans
- Pinch salt
For the lemon sauce:
- ½ cup water
- Zest of ½ a small lemon
- Juice of ½ a small lemon
- ¼ cup granulated sugar
- 2 ½ teaspoons cornstarch
- 1 Tablespoon butter
Instructions
- Preheat the oven to 350 degrees. Thoroughly grease an 8 inch round cake pan, line it with parchment paper, and then grease the top of the parchment as well.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat together butter and sugar for several minutes, until lighter in color and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract.
- Add the flour mixture alternating with the milk in 5 additions (flour, milk, flour, milk, flour), beating after each addition.
- In another bowl, whisk together warm melted butter and brown sugar until sugar is dissolved, 1-2 minutes. Stir in syrup, pecans, and salt.
- Pour the pecan mixture into the prepared pan. Gently spoon the cake batter on top of the nuts, starting around the perimeter. Smooth it all the way to the sides and across the middle.
- Bake for 33-38 minutes, or until the cake is golden brown and set. Run a knife around the edges of the pan, then allow to cool for 5-10 minutes. Place a greased cooling rack or your serving platter on top of the pan and flip. If any nuts are left behind, scoop them out and put them back on top of the cake.
For the glaze (optional):
- Meanwhile, make the glaze. Whisk together water, lemon juice, zest, sugar, and cornstarch in a small saucepan until cornstarch is dissolved. Add the butter and place the pan over medium heat, bringing the mixture to a boil. Reduce the heat to medium low and continue to cook, whisking constantly, until the mixture is glossy and thickened. I err on the thinner side for the sauce, as it will thicken up some when it cools.
- Pour a light drizzle of the glaze over the pecan cake. You'll probably have leftover glaze. See notes for serving ideas.
Notes
- It’s important to not let the cake cool in the pan for very long. Flip it out within ten minutes of bringing it out of the oven.
- The cake is excellent served warm or at room temperature.
- Store the cake in a covered container or lightly wrapped in saran wrap. It will keep for 3 days.
- You will likely have leftover lemon glaze. Save it to serve with ricotta pancakes.
