Pecan Upside Down Cake
by Sommer Collier — last updated on Nov 2, 2024 
This sweet and gooey Pecan Upside Down Cake is a fun twist on the classic pecan pie, but with an extra layer of spongey cake (that’s easy to make with box mix)!
This Sweet And Sticky Pecan Upside Down Cake Is Dessert Heaven
If you like a traditional pineapple upside-down cake (BTW we’ve got a fabulous Bundt cake variation you have GOT to try) then you are going to love this festive Pecan Upside Down Cake recipe for the fall and winter! This recipe combines the rich gooey filling of pecan pie with an upside-down cake for an absolute winner of a holiday dessert.
Sommer’s Recipe Notes
This Pecan Upside Down Pecan Cake is flippin’ amazing! It’s packed with caramelized buttery flavors and a sticky, crunchy texture that is unmatched.
Why You’ll Love This Upside Down Pecan Cake
- Minimal effort – This dessert might look gourmet, but all you need is cake mix and a cast iron skillet to whip up this fool proof cake!
- Crowd pleaser – Everyone will LOVE this funky twist on pecan pie.
- Insane flavors – Where do I start…Each bite has the perfect balance of moist cake and crunchy, caramelized pecans.
This gorgeous, gold brown cake with caramel and crunchy nuts is sure to make any gathering feel like a special occasion!
Ingredients and Tips
- Pecans – You’ll need roughly chopped pecans.
- Wet ingredients – Use unsalted butter, light corn syrup for that pecan pie shine, eggs at room temperature and either whole milk or homemade buttermilk.
- Brown sugar – Use a packed light brown sugar.
- Salt – A pinch of salt will balance the sweetness.
- Ground cinnamon – A dash of ground cinnamon adds a touch of fall flavor.
- Yellow cake mix – Use your favorite brand of vanilla cake mix.
Recipe Variations and Dietary Swaps
- Chocolate – Sprinkle in some dark chocolate chips or swap the vanilla with a chocolate cake mix.
- Bourbon – Add a splash of bourbon to the cake mixture for a deeper flavor.
- Mini versions – Make individual, bite-sized versions of this cake using muffin tins.
- Gluten-free – Use a gluten-free cake mix and make sure that the rest of your ingredients are also GF.
- Dairy-free – Swap the butter with a dairy-free alternative and oat or almond milk instead of buttermilk.
How To Make A Pecan Upside Down Cake
We use yellow box cake and just a handful of pantry staples for a super convenient and practically no-fail recipe. Simply make a quick praline in a deep skillet, add cake batter right on top, and bake for about 30 minutes.
Find the full Pecan Upside Down Cake recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Lightly cover the cake with plastic wrap and keep in the refrigerator for up to 4 days.
Serving Suggestions
Serve the cake warm or at room temperature. It is delicious as-is or with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
It’s perfect for the holidays with a mug of hot apple cider, hot cocoa, or eggnog. And it makes a super yummy afternoon snack with coffee or tea.
Frequently Asked Questions
For this pecan cake recipe you need a deep, 10 or 12-inch oven-safe cast iron skillet.
Wait for the baked cake to cool in the pan for about 5 to 10 minutes before flipping. I suggest placing your serving platter on top of the pan, so that the face of the plate is pressed against the “top” of the cake. Then carefully place one hand on the bottom of the plate, and, keeping your hand pressed on the plate, use the other hand to flip the skillet over. Place the plate bottom-down on the counter, and carefully lift the skillet up to reveal the cake.
There’s no need to use parchment when making this dessert. The caramel pecan topping is made right in the bottom of the skillet.
Yes, the cake should be refrigerated after being at room temperature for up to 2 hours.
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Pecan Upside Down Cake Recipe
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.
I had fun making this pecan upside down cake! It is decadent, delightful and super satisfying. Everyone loves its flavor.
This is totally irresistible! Everyone at my house really enjoyed it!
OMG!! This is amazing!! Such a great idea and we loved the crunchy pecan topping.