Description
A rich Southern Pecan Upside Down Cake with buttery caramel, toasted pecans, and a moist vanilla cake that’s perfect served warm with vanilla ice cream.
Ingredients
For the Pecan Topping:
1/2 cup unsalted butter
1 cup packed light brown sugar
2 tablespoons light corn syrup (optional)
2 cups pecan halves
1 teaspoon vanilla extract
Pinch of salt
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Cook the butter, brown sugar, and corn syrup until smooth, then stir in vanilla and salt.
3. Pour the caramel into the pan and arrange the pecans evenly.
4. Prepare the cake batter by mixing the dry ingredients separately from the wet ingredients, then combine.
5. Spread the batter over the pecans.
6. Bake for 40–45 minutes until a toothpick comes out clean.
7. Cool for 10–15 minutes, invert onto a serving plate, and serve warm.
Notes
Toast the pecans for deeper flavor.
Flip the cake while it’s still warm.
Serve with vanilla ice cream for the best experience.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 Slice
- Calories: 455
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 62mg