Pie or cake? Have both! This Pecan Pie Upside-Down Cake recipe is the best combination of light and tender cake and deliciously sweet pecan pie filling.
I am a cake-lover in a family of pie-lovers. When Thanksgiving rolls around, everyone else is looking forward to pumpkin pie, apple pie, and even mincemeat pie.
But not me. I’m all about the cake.
So, I swapped out the pie crust in pecan pie for light and tender vanilla cake and kept my favorite part of my favorite pie.
This Pecan Pie Upside-Down Cake really is fantastic. The topping alone is worth making the cake for. It’s sweet and perfectly sticky like pecan pie filling.
It will be right at home on your Thanksgiving table and is the perfect dessert option to end any pie vs. cake issues!
How to make pecan pie upside-down cake
Step 1: Preheat oven to 350F. Generously butter a 9-inch round cake pan.
Step 2: In a large bowl, beat together butter and sugar until well-combined.
Step 3: Scrape down sides, and add eggs one at a time, beating well after each addition.
Step 4: Mix in buttermilk and vanilla.
Step 5: Add flour, baking powder, and salt. Stir until just combined. Set aside.
Step 6: To make the topping, stir together butter, brown sugar, corn syrup, and whipping cream until well-combined. Pour into pan.
Step 7: Top with pecans.
Step 8: Gently spoon batter over pecans. If you pour it in, it may push the pecans in the middle aside, so gently add the batter on top of the pecans.
Step 9: Place pan on rimmed baking sheet.
Tip >> The pan will be full, and some of the topping may bubble over as the cake bakes. So, it’s important to place the cake on a rimmed baking sheet to catch any spills.
Step 10: Bake for 35-45 minutes, or until a wooden toothpick inserted in the center comes out without any cake crumbs.
Step 11: Run a thin knife around the edge.
Step 12: Let the cake sit in the pan for 5 minutes, and then invert cake onto plate.
Tip >> If any of the pecans have stuck to the pan, carefully scoop of any of the topping and replate it on the cake.
Storage
Cover the any leftover cake and store it at room temperature. The cake will keep for 2-3 days when properly stored.
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Pecan Pie Upside-Down Cake
Equipment
- 9 inch round cake pan
Ingredients
Cake
- 1/2 cup butter softened, plus extra for buttering the pan
- 3/4 cup granulated sugar
- 3 large eggs at room temperature
- 2/3 cup buttermilk at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Topping
- 2 tablespoons butter melted
- 3/4 cup dark brown sugar packed
- 1/4 cup dark corn syrup
- 2 tablespoons heavy whipping cream.
- 1 cup pecans I use a mix of halves and pieces
Instructions
- Preheat oven to 350F. Generously butter a 9-inch round cake pan.
- In a large bowl, beat together butter and sugar until well-combined.
- Scrape down sides, and add eggs one at a time, beating well after each addition.
- Mix in buttermilk and vanilla.
- Add flour, baking powder, and salt.
- Stir until just combined. Set aside.
- To make the topping, stir together butter, brown sugar, corn syrup, and whipping cream until well-combined.
- Pour into pan.
- Top with pecans.
- Gently spoon batter over pecans. If you pour it in, it may push the pecans in the middle aside, so gently add the batter on top of the pecans.
- Place pan on rimmed baking sheet.
- Bake for 35-45 minutes, or until a wooden toothpick inserted in the center comes out without any cake crumbs.
- Run a thin knife around the edge.
- Let the cake sit in the pan for 5 minutes, and then invert cake onto plate.
Notes
Nutrition
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Comments & Reviews
Angela says
So good. Definitely hard not to eat the whole cake!
Kate says
Thank you! I’m so happy to hear that it was a hit. Thanks for commenting! =)
Rebecca says
I’d like to make this for thanksgiving. Should it be served immediately or can I make it earlier in the day? Thanks!
Kate says
My preference is to have it while it’s still a little warm. However, I’ve served it at room temperature, too, and it tasted just fine. I think you’d be ok to make it earlier in the day. Happy Thanksgiving! =)
Kelly says
Could I make this in a 9″ spring form pan? Or it’s best in a 9″ cake pan?
Kate says
I haven’t tried it in a 9-inch springform pan. A 9-inch springform is a larger pan than a 9-inch cake pan, though, so you would need to adjust the baking time. Good luck!
Kelly says
Was I supposed to let it cool before taking it out of the pan? I didn’t see that in the instructions, but when I inverted it onto my place the liquid in the topping all ran off. From your picture it doesn’t look like your did that?
Kate says
I’m sorry to hear that! I don’t let it cool because it sticks to the pan as it cools. I just let it sit long enough to run the knife around the edge. I have had to replace a few pecans that stick, but I’ve never had the topping run off. How thick was the topping when it was in the pan (before baking)?
Kelly says
It thickened quite bit as it cooled, but it was too late because the topping had run all off because I removed it from the pan approx. 5 minutes after taking it out. It was runny enough that it spread around the pan when I first put it into it before baking. Maybe it wasn’t thick enough? The pecans were fine on top.
It tasted delicious though! I just wish the topping hadn’t run off.
Patty says
Can I make this in a 9/13 pan. How long to bake?
Kate says
I haven’t tried to make it in a 9×13, so I’m not sure how it would work or how long you’d need to bake it for. If you try it, I’d love to hear how it comes out!
Sarah says
This turned out amazing, I wasn’t sure I’d be able to stop my husband from eating it all.
Kate says
Thanks! Glad you two liked it! Thanks for taking the time to come back and comment. =)