Pecan Upside Down Cake Recipe | Caramelized Southern Dessert with Brown Sugar & Toasted Pecans

A Southern-Inspired Showstopper

This pecan upside-down cake is a true Southern gem—rich, nutty, and irresistibly gooey. Inspired by beloved recipes from Betty Crocker, The Kitchn, and Taste of Home, it combines the indulgence of pecan pie with the comfort of a buttery cake. The magic begins with a caramelized pecan topping that bakes into the cake, creating a glossy, golden crown once flipped. Whether you’re hosting a holiday feast, attending a potluck, or simply craving a cozy weekend treat, this cake delivers warmth and wow-factor in every slice. Its versatility shines through—bake it in a bundt pan for dramatic flair, a round pan for elegance, or a sheet pan for easy sharing. No frosting required, just flip and serve. With its deep caramel flavor and nutty crunch, this dessert is destined to become a seasonal favorite and a year-round go-to.

What Makes This Cake So Special

What sets this cake apart is its clever fusion of pecan pie richness and classic yellow cake fluffiness. As it bakes, the buttery caramel topping seeps into the cake, infusing every bite with sweet, nutty goodness. The result? A moist, flavorful dessert that looks as stunning as it tastes. No need for frosting—just invert the pan and let the glossy pecan layer steal the show. It’s a one-pan wonder that’s as easy to make as it is impressive to serve. Whether you choose a bundt pan for a sculpted look, a round pan for a traditional feel, or a 9×13-inch dish for crowd-pleasing simplicity, this cake adapts beautifully.

Bold Tip: For deeper flavor and richer color, use dark brown sugar and real butter in the topping. It adds a molasses-like depth that elevates the entire dessert.

Ingredient List

Topping Layer:

• 1 cup brown sugar (light or dark)
• ½ cup corn syrup or honey
• ½ cup melted butter
• 1½ cups pecans (halves or chopped)
• ¼ tsp salt

Cake Layer:

• 1 box yellow or vanilla cake mix (or homemade batter)
• 3 large eggs
• 1 cup sour cream
• ½ cup vegetable oil
• ½ cup water
• 1 tsp vanilla extract

Optional Add-Ins:

• ½ tsp cinnamon or nutmeg
• 1 tbsp bourbon or rum (for flavor depth)
• Powdered sugar glaze (as seen in Betty Crocker’s pie version)

Bold Tip: Toast pecans lightly in a dry skillet before mixing them into the topping. This enhances their crunch and releases a warm, nutty aroma that deepens the cake’s flavor.

Step-by-Step Baking Instructions

Bundt Pan Method (100k Recipes Style):

1. Preheat oven to 350°F. Generously grease a bundt pan with butter or nonstick spray.
2. In a bowl, mix 1 cup brown sugar, ½ cup melted butter, ½ cup corn syrup, and ¼ tsp salt. Stir in 1½ cups pecans.
3. Pour the pecan mixture into the bottom of the pan, spreading evenly.
4. In a separate bowl, combine cake mix, eggs, sour cream, oil, water, and vanilla. Mix until smooth.
5. Carefully pour the batter over the pecan topping.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes. Place a plate over the pan and invert to release.

Sheet Pan Method (Betty Crocker Style):

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Mix topping ingredients and spread evenly in the bottom of the pan.
3. Prepare cake batter as directed and pour over the topping.
4. Bake for 25–30 minutes, checking with a toothpick for doneness.
5. Cool briefly, then flip onto a serving platter.

Bold Tip: Before lifting the pan, gently tap it to help release the sticky pecans and ensure a smooth flip.