5.0 from 9 votes
Pecan Upside Down Cake Recipe
Sweet and gooey pecan upside down cake is a fun twist on traditional upside down cake recipes. It tastes similar to a classic pecan pie, but with a layer of spongey yellow cake.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 12 pieces
Calories: 452 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ½ cups roughly chopped pecans
- 1 cup butter divided
- ½ cup light brown sugar packed
- ½ cup light corn syrup
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 15 ounce yellow cake mix
- 3 large eggs
- ¾ cup buttermilk or whole milk
Instructions
- Preheat the oven to 350°F. Set out a 10-12 inch deep dish cast-iron sauté pan. *This needs to be deeper than a classic skillet. You can use another oven-safe sauté pan of the same size, but I prefer cast-iron! You can also make the topping in a skillet then transfer it to a 10 inch springform to bake.
- Set the sauté pan over medium heat. Then add in the chopped pecans, ½ cup of butter, light brown sugar, corn syrup, salt, and ground cinnamon. As the butter melts, stir the mixture until it comes to a light simmer, about 3 to 5 minutes . Once the sugar is fully dissolved, turn off the heat.
- Meanwhile, set out a mixing bowl. Combine the yellow cake mix, three eggs, and buttermilk. Melt the remaining ½ cup of butter and add it to the bowl. Whisk well until the cake mixture is completely smooth.
- Spoon the batter evenly over the top of the pecan mixture in the cast iron skillet.
- Place the skillet in the oven and bake for 30 to 40 minutes, until the center of the cake is puffed, and a toothpick inserted in the center comes out clean.
- Allow the upside down cake to cool for 5 to 10 minutes in the pan. Then carefully flip the cake out onto a cake stand or cake plate. If any remaining pecan mixture sticks to the pan, scoop it out and spoon it back in its place.
Cup of Yum
Notes
- Serve warm or at room temperature, as is or with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
- To store: Lightly cover the cake with plastic wrap and keep in the fridge for up to 4 days.
Nutrition Information
Serving
1pc
Calories
452kcal
(23%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
519mg
(22%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
564IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
122mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 452
% Daily Value*
| Serving | 1pc | |
| Calories | 452kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 519mg | 22% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.