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Golden pecan upside down cake with caramelized topping, sliced and served on a rustic dessert plate.

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

This Pecan Upside Down Cake is a show-stopping dessert that combines buttery caramelized pecans with a soft, tender vanilla cake. As it bakes, the brown sugar and butter topping melts into a sticky, golden glaze that flips into a glossy crown of toasted pecans. Perfect for holidays, potlucks, or cozy gatherings, this Southern-inspired treat is easy to make and guaranteed to impress. Serve warm with whipped cream or vanilla ice cream for the ultimate indulgence.
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Prep Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Southern
Servings 12 slices
Calories 400 kcal

Equipment

  • Bundt pan or 9x13-inch baking dish
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring Cups and Spoons
  • Rubber spatula
  • Cooling rack
  • Serving plate or platter

Ingredients
  

Topping Layer:

  • 1 cup brown sugar (light or dark)
  • ½ cup corn syrup or maple syrup
  • 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 pumpkin spice
  • 1 tbsp bourbon or rum
  • Powdered sugar glaze (optional)
  • Whipped cream or vanilla ice cream (for serving)

Instructions
 

Bundt Pan Method:

  • Preheat oven to 350°F. Grease bundt pan generously.
    Mix brown sugar, melted butter, corn syrup, and salt. Stir in pecans.
    Spread topping evenly in bottom of pan.
    In a separate bowl, mix cake ingredients until smooth.
    Pour batter over pecan mixture.
    Bake 40–45 minutes or until toothpick comes out clean.
    Cool for 10 minutes. Invert onto serving plate.

Sheet Pan Method:

  • Preheat oven to 350°F. Grease 9x13-inch pan.
    Mix topping ingredients and spread in pan.
    Prepare cake batter and pour over topping.
    Bake 25–30 minutes. Check with toothpick.
    Cool briefly, then flip onto platter.

Notes

  • Toast pecans before mixing for extra crunch and aroma.
  • Use dark brown sugar and real butter for deeper caramel flavor.
  • Let cake cool slightly before flipping to avoid topping slippage.
  • Store leftovers covered at room temp for 1 day or refrigerate up to 4 days.
  • Freeze slices tightly wrapped for up to 2 months.
 
Keyword bundt cake, Caramel cake, holiday baking, pecan desserts, potluck treat, Upside-down cake