Introduction

Pecan Upside Down Cake is a rich and buttery dessert featuring caramelized pecans beneath a tender, moist cake. Topped with an optional tangy lemon glaze, it’s perfect for any occasion and impresses with its beautiful presentation and delicious flavors.

The image shows a close-up slice of a pecan cake on a white plate, placed on a white marbled surface. The cake has two main layers: the bottom layer is a soft, yellow cake with a slightly crumbly texture, and the top layer is a glossy caramel-like topping covered with whole, shiny brown pecans arranged closely together. A few pecans rest on the plate beside the cake slice. The background includes a blurred view of additional cake pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup unsalted butter (softened)
⅔ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup milk (whole or 2%)
½ cup melted butter
½ cup brown sugar
¼ cup maple syrup or corn syrup
1 cup pecans
Pinch salt
For the lemon sauce:
½ cup water
Zest of ½ a small lemon
Juice of ½ a small lemon
¼ cup granulated sugar
2 ½ teaspoons cornstarch
1 Tablespoon butter

Instructions

Step 1: Preheat the oven to 350 degrees. Thoroughly grease an 8 inch round cake pan, line it with parchment paper, and grease the top of the parchment as well.
Step 2: In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: In another bowl, beat together softened butter and granulated sugar for several minutes until lighter in color and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Step 4: Add the flour mixture alternating with the milk in five additions (flour, milk, flour, milk, flour), beating after each addition until combined.
Step 5: In a separate bowl, whisk together warm melted butter and brown sugar until sugar is dissolved, about 1-2 minutes. Stir in maple or corn syrup, pecans, and a pinch of salt.
Step 6: Pour the pecan mixture into the prepared pan. Gently spoon the cake batter on top of the nuts, starting around the perimeter, smoothing it to the edges and center.
Step 7: Bake for 33-38 minutes or until the cake is golden brown and set. Run a knife around the edges, then cool for 5-10 minutes.
Step 8: Place a greased cooling rack or serving platter on top of the pan and carefully flip the cake out. If any nuts remain in the pan, scoop and place them back onto the cake.
Step 9 (optional): To make the lemon glaze, whisk together water, lemon juice, zest, sugar, and cornstarch in a small saucepan until smooth. Add butter and bring to a boil over medium heat, then reduce heat to medium-low and cook, whisking constantly, until glossy and thickened but still pourable.
Step 10: Drizzle the lemon glaze lightly over the cake. Serve warm or at room temperature.

Tips & Variations

Don’t let the cake cool too long in the pan—flip it out within ten minutes of baking to keep the topping intact.
Use either maple syrup or corn syrup for the pecan topping depending on your preference for flavor.
For a nut-free option, substitute the pecans with thinly sliced apples or pears.
The lemon glaze can be omitted for a simpler version or replaced with a caramel sauce for a richer taste.

Storage

Store the cake in a covered container or wrapped lightly with plastic wrap at room temperature. It will keep fresh for up to 3 days. Reheat slices gently in the microwave for a few seconds if you prefer it warm.

How to Serve

A slice of pecan pie on a white plate, showing three layers: a light brown, slightly crispy crust at the bottom, a thick, golden yellow filling in the middle that looks smooth and soft, and a top layer made of whole shiny, dark brown pecans arranged closely together. Some pecans are on the plate beside the slice. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different kind of nut?

Yes, walnuts or almonds work well as substitutes for pecans, offering a different but equally delicious flavor and texture.

Is the lemon glaze necessary?

No, the lemon glaze is optional. It adds a bright, tangy contrast to the sweetness of the cake but the cake is delicious on its own.

Pecan Upside Down Cake Recipe

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★★★★★

4.7 from 96 reviews

This Pecan Upside Down Cake is a delightful dessert featuring a rich, buttery cake topped with caramelized pecans and a luscious optional lemon glaze. Perfectly moist and flavorful, the cake is baked upside down for a stunning presentation and a sweet, nutty crust. Ideal for gatherings or a special treat, this recipe combines the warm flavors of pecans, brown sugar, and a hint of vanilla with an optional tangy lemon sauce to brighten every bite.

Author: Kai
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

1 ½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup unsalted butter, softened
⅔ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup milk (whole or 2%)
½ cup melted butter
½ cup brown sugar
¼ cup maple syrup or corn syrup
1 cup pecans
Pinch salt

For the Lemon Sauce (Optional)

½ cup water
Zest of ½ a small lemon
Juice of ½ a small lemon
¼ cup granulated sugar
2 ½ teaspoons cornstarch
1 tablespoon butter

Instructions

Prepare the pan: Preheat the oven to 350°F (175°C). Thoroughly grease an 8-inch round cake pan, line it with parchment paper, and grease the top of the parchment as well to prevent sticking.
Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Make the cake batter: In a separate bowl, beat the softened butter and granulated sugar together for several minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine flour and milk: Add the flour mixture alternately with the milk in five additions (flour, milk, flour, milk, flour), beating after each addition until just combined.
Prepare the pecan topping: In another bowl, whisk together the warm melted butter and brown sugar until the sugar dissolves, about 1-2 minutes. Stir in the maple syrup or corn syrup, pecans, and a pinch of salt.
Assemble the cake: Pour the pecan mixture evenly into the prepared pan. Carefully spoon the cake batter on top of the nuts, starting around the perimeter and gently smoothing to the edges and center.
Bake the cake: Bake for 33-38 minutes or until the cake is golden brown and a tester inserted into the center comes out clean. Remove from oven and run a knife around the edges to loosen.
Invert the cake: Let the cake cool for 5-10 minutes in the pan. Place a greased cooling rack or serving platter on top of the pan and flip it over. If any pecans remain stuck in the pan, gently scoop and place them back on top of the cake.
Prepare the lemon glaze (optional): While the cake bakes, whisk together water, lemon juice, lemon zest, granulated sugar, and cornstarch in a small saucepan until the cornstarch dissolves. Add the butter and heat over medium, bringing to a gentle boil. Reduce heat to medium-low and cook, stirring constantly, until the sauce is glossy and thickened but still pourable.
Serve: Drizzle the lemon glaze lightly over the cooled or warm cake. Leftover glaze can be served alongside or used in other desserts.

Notes

Flip the cake out of the pan within 10 minutes of removing it from the oven to prevent sticking and maintain texture.
The cake is excellent served warm or at room temperature.
Store the cake in a covered container or wrapped lightly in plastic wrap; it will keep well for up to 3 days.
The optional lemon glaze adds a bright, tangy contrast but can be omitted if preferred.

Keywords: pecan upside down cake, pecan dessert, upside down cake, maple pecan cake, lemon glaze cake