Pie or cake? Have both! This Pecan Pie Upside-Down Cake recipe is the best of a 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.
I actually love pie fillings. It's just a crust thing. I can't get into a plain pie crust.
So, I swapped out the crust 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!
Pecan Pie Upside-Down Cake
- 2 T. butter (melted)
- ¾ c . brown sugar (packed)
- ¼ c . dark corn syrup
- 2 T. heavy whipping cream.
- 1 c . pecans (I use a mix of halves and pieces)
- Preheat oven to 350F. Grease 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 knife around the edge, and then invert cake onto plate.