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Pecan Pie Upside-Down Cake
This Pecan Pie Upside-Down Cake recipe is a light and tender cake and delicious sweet pecan pie filling.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
servings
Calories
494
kcal
Author
Kate @ I Heart Eating
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
US Customary
-
Metric
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 facts are estimates.
Nutrition
Serving:
1
serving
|
Calories:
494
kcal
|
Carbohydrates:
67
g
|
Protein:
6
g
|
Fat:
23
g
|
Saturated Fat:
9
g
|
Cholesterol:
94
mg
|
Sodium:
316
mg
|
Potassium:
219
mg
|
Fiber:
1
g
|
Sugar:
48
g
|
Vitamin A:
485
IU
|
Vitamin C:
0.2
mg
|
Calcium:
94
mg
|
Iron:
1
mg