This Pecan Upside Down Cake recipe pairs a tender cinnamon-and-nutmeg cake with a buttery brown sugar pecan topping. It takes just 15 minutes to prep, comes together without a mixer, and turns out with its own glossy topping-no frosting needed!
I love a dessert that looks special without adding a long list of steps to the day. This cake fits right into a cozy fall gathering or Thanksgiving dessert spread, with crunchy pecans, warm spices, and a soft cake underneath. For another caramel-filled fall bake, try my Caramel Apple Spice Cake.
Why You Will Love This Pecan Upside Down Cake
- Made from scratch: Simple baking ingredients, with no boxed cake mix.
- Easy to mix: A whisk and spatula handle the topping and batter.
- No separate frosting: The pecan layer bakes underneath, then becomes the topping when you flip the cake.
- Just the right size: One 9-inch cake makes 8 servings.
Ingredients for Pecan Upside Down Cake
Prep: 15 minutes | Bake: 35-40 minutes | Rest before flipping: 5 minutes | Total: 55-60 minutes | Yield: 8 servings
Pecan Topping
- ⅓ cup (5⅓ tablespoons) salted butter, melted
- ½ cup brown sugar, lightly packed
- 2 tablespoons heavy cream
- ½ teaspoon ground cinnamon
- 1¼ cups pecans, roughly chopped
Cake Batter
- ¾ cup brown sugar, lightly packed
- ¼ cup vegetable oil
- 1 egg, room temperature
- ½ cup milk, room temperature
- 1¼ cups (160 grams) all-purpose flour, spooned and leveled
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
The heavy cream adds richness and helps give the brown sugar topping its soft, glossy texture. Salted butter balances the sweetness; if you use unsalted butter, add a pinch of salt to the topping. Roughly chopped pecans spread into an even layer and make the finished cake easier to slice.
How to Make Pecan Upside Down Cake
1. Prepare the Pan
Preheat the oven to 350°F. Lightly grease a solid 9-inch round metal cake pan. For easier release, line the bottom with a 9-inch parchment paper rounds. Have a heatproof serving platter larger than the pan ready for flipping.
2. Add the Pecan Topping
In a medium bowl, whisk together the melted butter, brown sugar, heavy cream, and cinnamon. Pour into the prepared pan.
Sprinkle the chopped pecans evenly over the mixture, then gently press them down into a snug layer.
3. Mix the Cake Batter
In a large bowl, whisk the brown sugar, vegetable oil, and egg until combined. Whisk in the milk.
Add the flour, baking powder, salt, cinnamon, and nutmeg, then stir just until no dry flour remains. Avoid over-mixing.
4. Layer and Bake
Carefully pour the batter over the pecans. Use a silicone baking spatula to gently smooth the surface without moving the nuts around.
Bake for 35-40 minutes, until a toothpick inserted into the cake's center comes out clean. Begin checking at 35 minutes.
5. Rest and Flip
Let the cake rest in the pan for 5 minutes, then gently loosen the edges. Wearing oven mitts, place the serving platter over the pan, hold both firmly together, and carefully invert in one movement. Lift away the pan and peel off the parchment, if used. The pan and topping will still be hot. Let the cake cool further on the platter before slicing.
Tips for a Beautiful Pecan Topping
- Set a five-minute timer. Flip while the topping is warm. Leaving the cake in the pan until cool can make the topping stick.
- Measure flour carefully. Spoon it into the measuring cup and level it off, or use the supplied 160-gram measurement.
- Use room-temperature egg and milk. They blend more easily into the batter.
- Patch any bare spots. If a few pecans stay in the pan, spoon them back onto the warm cake. Small imperfections are easy to fix!
Serving and Storing Your Cake
Serve slightly warm with vanilla ice cream so it softens into the brown sugar topping, or enjoy a slice on its own with coffee. For Thanksgiving, pair it with my Classic Deep-Dish Pumpkin Pie.
Once completely cool, cover the cake loosely with foil or place it under a cake dome. Store at room temperature for up to 3 days. To warm a slice, microwave for 8-10 seconds, adding a few seconds if needed.
Pecan Upside Down Cake FAQs
Can I use a springform pan?
A solid cake pan is the simplest choice because the buttery topping can escape through a springform pan's seams. If using a springform, wrap its exterior base and sides with two layers of heavy-duty foil and place it on a rimmed baking sheet to catch possible drips. Foil does not guarantee a leakproof seal.
Can I make it the day before?
Yes. Bake and invert the cake as directed, then let it cool completely before covering. Warm individual slices before serving if you prefer a softer, gooey topping. Do not leave the cake in its baking pan overnight.
Can I use walnuts instead?
For a different flavor, replace half the pecans with roughly chopped walnuts. Keep the total amount of nuts at 1¼ cups.
More Fall Desserts to Try
There's always room for another cozy fall recipe on the baking list! Here are five more desserts from my kitchen to yours, whether you're planning your Thanksgiving menu or craving something sweet to enjoy with a cup of coffee.
- Baked Apple Cider Donuts - Soft, fluffy, and coated in cinnamon sugar, these oven-baked donuts bring those cozy apple orchard flavors right into your kitchen. Enjoy one warm with coffee or a mug of apple cider!
- Pear Tart with Cranberries and Thyme Custard - Sweet pears, tart cranberries, and creamy thyme-infused custard come together in a buttery walnut crust. This beautiful fall tart brings something a little different to your Thanksgiving dessert table!
- Pumpkin Dump Cake - Spiced pumpkin, a buttery cake topping, and crunchy pecans come together in an easy dessert. Add a scoop of vanilla ice cream for an especially delicious finish!
- Pumpkin Bundt Cake with Cream Cheese Frosting - Moist pumpkin spice cake topped with smooth cream cheese frosting makes a beautiful centerpiece for a fall gathering.
- Pumpkin Bread with Streusel Topping - Soft, moist pumpkin bread with a crumbly streusel topping that makes every slice worth savoring. Just add your favorite coffee and take a little baking-day break.
Save this pecan upside down cake recipe for your next baking day! If you make it, leave a rating and comment below, and tag @hipmamasplace on Instagram so I can see your cake.
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Pecan Upside Down Cake Recipe
- Total Time: 55 minutes (plus 5 minutes resting time)
- Yield: 8 servings 1x
Description
A tender cinnamon-and-nutmeg cake topped with buttery brown sugar pecans. This pecan upside down cake is made from scratch with 15 minutes of prep and no mixer required.
Ingredients
Pecan Topping
- ⅓ cup (5⅓ tablespoons) salted butter, melted
- ½ cup brown sugar, lightly packed
- 2 tablespoons heavy cream
- ½ teaspoon ground cinnamon
- 1¼ cups pecans, roughly chopped
Cake Batter
- ¾ cup brown sugar, lightly packed
- ¼ cup vegetable oil
- 1 egg, room temperature
- ½ cup milk, room temperature
- 1¼ cups (160 grams) all-purpose flour, spooned and leveled
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
1. Prepare the Pan
Preheat the oven to 350°F. Lightly grease a solid 9-inch round metal cake pan. For easier release, line the bottom with a 9-inch parchment paper rounds. Have a heatproof serving platter larger than the pan ready for flipping.
2. Add the Pecan Topping
In a medium bowl, whisk together the melted butter, brown sugar, heavy cream, and cinnamon. Pour into the prepared pan. Sprinkle the chopped pecans evenly over the mixture, then gently press them down into a snug layer.
3. Mix the Cake Batter
In a large bowl, whisk the brown sugar, vegetable oil, and egg until combined. Whisk in the milk. Add the flour, baking powder, salt, cinnamon, and nutmeg, then stir just until no dry flour remains. Avoid overmixing.
4. Layer and Bake
Carefully pour the batter over the pecans. Use a silicone baking spatula to gently smooth the surface without moving the nuts around. Bake for 35–40 minutes, until a toothpick inserted into the cake’s center comes out clean. Begin checking at 35 minutes.
5. Rest and Flip
Let the cake rest in the pan for 5 minutes, then gently loosen the edges. Wearing oven mitts, place the serving platter over the pan, hold both firmly together, and carefully invert in one movement. Lift away the pan and peel off the parchment, if used. The pan and topping will still be hot. Let the cake cool further on the platter before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 to 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
This looks so good! 😍 I love anything with pecans and that buttery brown sugar topping sounds amazing. Definitely one I’d love to try, especially with a scoop of vanilla ice cream! ❤️