Go Back
There’s something irresistibly charming about upside-down cakes. These delightful desserts not only offer a unique presentation but also promise a rich blend of flavors and textures with every bite. The Upside-Down Caramel Pecan Cake stands out as a prime example of this trend, showcasing a luxurious combination of sweet caramel, crunchy pecans, and moist cake. As this cake is flipped over, it reveals a stunning topping that creates an eye-catching centerpiece for any gathering.

Upside-Down Caramel Pecan Cake

Indulge in the tempting flavors of this Upside-Down Caramel Pecan Cake! With a luscious layer of gooey caramel and crunchy pecans atop a moist cake, it's perfect for any celebration or as a delightful weekend treat. This visually stunning dessert will captivate your guests as it's flipped over, revealing its beauty. Discover the charm of upside-down cakes and impress your family and friends with this decadent recipe! #CaramelPecanCake #Baking #Desserts #UpsideDownCake #HomemadeDelights
Print Recipe Pin Recipe

Ingredients
  

For the Topping:

1 cup pecan halves

1/2 cup unsalted butter (1 stick)

3/4 cup packed brown sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (1 stick), softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup whole milk

Instructions
 

Prepare the Topping:

    - Preheat your oven to 350°F (175°C).

      - In a medium saucepan over low heat, melt the butter. Stir in the brown sugar, heavy cream, and vanilla extract until well combined. Bring to a gentle simmer, stirring constantly, until the mixture is smooth and slightly thickened, about 2-3 minutes. Remove from heat.

        Arrange Pecans:

          - Pour the caramel mixture into a greased 9-inch round cake pan. Evenly spread the pecan halves over the caramel layer, arranging them in a decorative pattern if desired.

            Prepare the Cake Batter:

              - In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

                - In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.

                  Combine Ingredients:

                    - Alternately add the dry ingredients and the sour cream and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined and smooth.

                      Bake the Cake:

                        - Pour the batter over the pecan layer in the cake pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

                          Cool and Flip:

                            - Once baked, allow the cake to cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it. Invert a large plate over the cake pan and flip to release the cake onto the plate. Let it rest for a few minutes for the caramel to set.

                              Serve:

                                - Slice and serve warm, perhaps topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

                                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8 slices