Toasted Pecan Cake

Toasted Pecan Cake

The traditional pineapple upside-down cake gets a delightful twist in this sweet Pecan Upside-Down Cake. The caramelized pecans create a stunning golden crust atop a moist and buttery cake, immediately capturing your attention.

Each bite offers the perfect combination of crunchy nuts and sweet caramel flavors, melting in your mouth with each indulgent bite. The luscious caramel glaze seeps into the cake, elevating its deliciousness. This Pecan Upside-Down Cake is a true delight, perfect for any occasion, whether it's a special gathering or a cozy family night in.


For the Pecan Topping:

  • 1/2 cup unsalted butter
  • 2 tablespoons packed brown sugar
  • 1/4 cup heavy cream
  • 1 cup chopped pecans

For the Cake:

  • 1.5 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons softened unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Pecan Upside Down Cake


  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
  2. Prepare the pecan topping: Melt the butter in a small pot over medium heat. Stir in the heavy cream and brown sugar until the sugar is dissolved. Pour this mixture into the bottom of the cake pan. Sprinkle the chopped nuts evenly over the mixture. Set aside.
  3. Combine the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Cream the butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Mix the ingredients: Gradually add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Assemble the cake: Carefully pour the cake batter into the prepared cake pan over the pecan mixture. Smooth the batter into an even layer. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and invert the cake: Allow the cake to cool in the pan for about 10 minutes. Then, place a plate on top of the cake pan and carefully invert the cake onto the plate. If any pecans stick to the pan, gently place them back onto the cake.
  8. Serve and enjoy: Allow the cake to cool slightly before slicing. For the best taste and texture, serve the cake warm or at room temperature.

Tips for Making the Recipe Even Better:

  • Accurately measure your ingredients to ensure the best results.
  • Use room temperature ingredients for a smooth batter.
  • Avoid overmixing the batter to prevent a dense cake texture.
  • Bake the cake immediately after mixing the batter to activate the leavening agents.
  • Consider using a cake strip to prevent the edges of the cake from drying out.
  • Test for doneness by inserting a toothpick into the center of the cake.
  • Allow the cake to cool before inverting to ensure the caramel sets properly.
  • Customize the nuts according to your preference, such as using walnuts or almonds.

Ideas for Serving:

  • Serve with a scoop of vanilla ice cream or whipped cream for a delightful dessert.
  • Pair with a hot cup of coffee or tea for a comforting treat.
  • Perfect for holiday celebrations or special occasions.
  • Enjoy a slice for breakfast or brunch as a decadent indulgence.

Storage Tips:

  • Store at room temperature for up to two days, wrapped in plastic wrap or under a cake dome.
  • Refrigerate for up to five days, tightly wrapped in plastic wrap.
  • Freeze for up to three months, wrapped tightly in plastic wrap and foil.
  • Reheat briefly in the microwave for a warm and inviting treat.


Indulge in the irresistible combination of caramelized pecans and buttery cake with this Toasted Pecan Cake recipe. Whether you're hosting a gathering or enjoying a quiet evening at home, this delightful dessert is sure to impress with its rich flavors and elegant presentation.

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