Pecan Upside Down Cake

My pecan upside down cake is made with sweet and sticky pecan caramel and light yellow cake. I make it whenever I’m craving the flavor of classic pecan pie but want something a little easier to throw together!

My Easy Pecan Pie Cake

I first made my pecan upside down cake a few years back for Thanksgiving. I had some leftovers pecans and wanted to make something easy, but still perfect for the holiday season.

Since I decided this at about 11 p.m. the night before Thanksgiving, I knew I needed it to be easy and with food already in my house. That’s where the yellow cake mix came in, and boy, was it perfect.

I brought my pecan pie cake out on the Thanksgiving dessert table, and my husband Ben’s eyes just wandered right over.

My family always has a ton of desserts ready to go at the holidays, so most dishes get half eaten, so we put together leftovers for everyone to take home. Well, my pecan cake recipe was completely gone by the end of the night.

Not only that, but four people asked for some to be packed up as leftovers. I had to let them down gently that it was all gone. Thankfully, it was easy to make, so I made it again for Christmas.

For more delicious pecan recipes, be sure to check out my sweet potato casserole with pecans, pecan pie, chocolate chip pecan cookies, and chocolate covered pecans!

Pecan Cake Recipe Ingredients

• Raw pecans – I use raw pecans so they toast right in the oven and develop that deep, nutty flavor. They give the cake its signature crunch and balance out the sweetness perfectly.
• Caramel sauce – This forms the sticky, buttery pecan topping that makes the cake so irresistible. I warm it up just enough to make it easy to pour and spread evenly across the pan.
• Kosher salt – A small pinch of salt keeps the caramel from being overly sweet and makes every bite taste richer.
• Yellow cake mix – I love how the boxed mix makes this recipe quick and foolproof while still baking up soft and tender. It’s the perfect shortcut when I want a homemade dessert without starting from scratch.
• Water – This helps add moisture so the cake stays fluffy and light.
• Vegetable oil – This ingredient is perfect for keeping the texture tender and moist without weighing the cake down.
• Eggs – Eggs help the cake rise evenly and give it that soft, rich crumb. I always let mine come to room temperature before mixing for the smoothest batter.

How to Make Pecan Upside Down Cake

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F and grease a bundt pan with nonstick baking spray. It’s important to be thorough so the pecan and caramel mixture doesn’t stick when it’s flipped upside down!

STEP TWO: Add the pecans, warm caramel sauce, and salt to a medium bowl and mix. Then, pour the mixture into the greased bundt pan.

STEP THREE: Add the cake mix, water, vegetable oil, and eggs to another bowl and mix with a hand mixer on medium speed for about 2 minutes. Pour the cake batter over the pecan and caramel mixture and spread it into an even layer.

STEP FOUR: Place the cake in the middle of the rack and bake it for 40 minutes. Then insert a toothpick into the center of the cake. If it comes out clean, it’s done.

STEP FIVE: Let the cake rest in the pan for 10 minutes. Then, place a serving dish on top of the bundt pan and carefully flip it over. Tap the pan a few times to release the cake, then carefully lift the pan straight up.

STEP SIX: If there are any stray pecans stuck to the pan, simply use a spoon to remove them, then place them on top of your cake. Allow it to cool completely before slicing, and enjoy!

Tips for the Best Upside Down Pecan Cake

• Grease the bundt pan very generously. This is the best way I’ve found to avoid any of the cake from sticking to the pan.
• I try to use room temperature eggs and butter so the batter mixes as smoothly as possible.
• I spread the pecan mixture as evenly as I can across the pan to help the topping turn out glossy and consistent once the cake is flipped.
• When I check for doneness, I insert a toothpick into the center. If it comes out clean with just a few crumbs, I know it’s ready.
• I let the cake rest for at least 10 minutes before inverting so the pecan topping has time to set without sticking to the pan. I give it a few good taps to help loosen it from the bundt pan.

Pecan Pie Upside Down Cake Variations and Substitutions

• I sometimes swap in walnuts instead of pecans when I want a slightly earthier flavor.
• If I don’t have caramel sauce, I’ll use a combination of light corn syrup and brown sugar to help create the sticky pecan mixture in the bottom of the pan.
• A sprinkle of flaky sea salt on top adds a nice contrast to the sweet pecan topping. I add the salt to the bottom of the bundt pan first.
• When I’m feeling fancy, I add a splash of bourbon or rum to the pecan mixture for extra depth.
• A drizzle of maple syrup in the pecan mixture gives the cake a cozy, fall-inspired sweetness. I usually dial back the caramel sauce so the dessert isn’t overly sweet.

What to Serve with Pecan Pie Cake

My dessert has the flavor of classic pecan pie, so I love serving it with classics like vanilla ice cream or whipped cream.

But it’s also really good with fresh berries and some caramel apple dip, marshmallow fruit dip, and even chocolate fruit dip!

Pecan Upside Down Cake FAQs

How do I turn a cake upside down?

After baking, I always let my upside down cakes sit for about ten minutes before flipping. I place a plate or serving dish over the bundt pan, take a deep breath, and invert it in one quick motion. I give the bundt pan a few taps to loosen it from the cake, then lift up to remove, and that does the trick!

What’s the origin of an upside down cake?

Before ovens were common, cooks used to make “skillet cakes” on stovetops and flip them out after baking. Pineapple upside down cake became the most famous version, but I love how pecan upside down cake takes that same idea and gives it the flavor of classic pecan pie!

How long should I wait to invert my pecan cake recipe?

I always give my upside down cakes ten minutes to cool in the pan before flipping. If I flip it too soon, the pecan topping runs a bit. If I wait too long, the topping can stick. I let it cool just enough that the caramel layer thickens but is still soft and glossy, and it turns out picture-perfect every time.

How should I store leftover pecan upside down cake?

I store my leftover pecan upside down cake in an airtight container at room temperature for up to two days. After that, I move it to the fridge where it stays fresh for about a week. 

More Easy Cake Recipes

• Pineapple upside down cake
• Easy carrot cake recipe
• Banana pudding cake
• Cherry dump cake
• Lemon poke cake