By Bring Pecan Upside Down Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Pecan Upside Down Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pecan Upside Down Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
sauce-caramel
310 ml sugar
60 ml (1/4 c) Scotch (whiskey or bourbon)
60 ml (1/4 c) water
30 ml (2 tbsp.) light corn syrup, preferably
250 ml (1 c) cream, hot
60 ml (1/4 cup) salted butter
375 ml (1 1/2 c) pecan halves
For The Cake
500 ml (2 c) all-purpose flour
180 ml (3/4 cup) pecans, finely chopped in a food processor
5 ml (1 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 c) un-salted butter
60 ml (1/4 c) canola oil
375 ml (1 1/2 c) brown sugar
5 ml (1 tsp) vanilla extract
3 egg
250 ml (1 c) buttermilk
How To Make Pecan Upside Down Cake
Putting grill at center of oven. Preheat oven 180°C (350°F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides. Place on a cookie sheet.
butterscotch caramel sauce
In a saucepan, bring the sugar, Scotch, water and syrup to a boil. Cooking without stir to mixture takes on golden color. Off the heat, gradually add the cream and butter. Bring to boil again, stirring to mixture is smooth. Divide the caramel into the baking dishes. Sprinkle with half pecans.
For The Cake
In a bowl, combine the flour, chopped pecans, baking soda and salt. To book.
In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender. Add the eggs, one at a time, beating until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with the buttermilk. Carefully divide the batter into the baking dishes over the caramel. Bake for about 50 minutes . Leave to cool about 30 min.
Invert a first cake onto a serve platter. Invert the second cake onto a baking sheet and slide it onto the first. Let cool completely.
Serve warm or cold and top with whipped cream if desired.
PREPARATION STEPS
Serve warm or cold and top with whipped cream if desired.
How To Make Pecan Upside Down Cake
Putting grill at center of oven
Preheat oven 180°C (350°F)
Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides
Place on a cookie sheet.
In a saucepan, bring the sugar, Scotch, water and syrup to a boil
Cooking without stir to mixture takes on golden color
Off the heat, gradually add the cream and butter
Bring to boil again, stirring to mixture is smooth
Divide the caramel into the baking dishes
Sprinkle with half pecans.
In a bowl, combine the flour, chopped pecans, baking soda and salt. To book.
In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender
Add the eggs, one at a time, beating until the mixture is smooth and homogeneous
At low speed, add the dry ingredients alternately with the buttermilk
Carefully divide the batter into the baking dishes over the caramel
Bake for about 50 minutes
Leave to cool about 30 min.
Invert a first cake onto a serve platter. Invert the second cake onto a baking sheet and slide it onto the first. Let cool completely.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
