A Buttery, Caramelized Pecan Cake That’s Pure Comfort Food!

This Pecan Upside-Down Cake is a decadent twist on the classic—sticky caramelized pecans on top of a fluffy, buttery cake. Perfect for holidays, brunch, or when you crave something sweet and nutty!

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📝 Ingredients Breakdown

For the Topping:

• ½ cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1½ cups pecan halves

For the Cake Batter:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup whole milk

Optional Serving Ideas:

• Whipped cream
• Vanilla ice cream
• Caramel drizzle

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👩‍🍳 Step-by-Step Instructions

1️⃣ Prep & Preheat

• Preheat oven to 350°F (175°C).
• Grease a 9-inch round cake pan and line the bottom with parchment paper.

📌 Pro Tip:

• Use light-colored metal pans for even browning (dark pans may burn the caramel).

2️⃣ Make the Pecan Topping

1. In a saucepan, melt ½ cup butter over medium heat.
2. Stir in brown sugar until smooth and bubbly (~2 mins).
3. Pour into the cake pan, spreading evenly.
4. Arrange pecans in a single layer (pretty side down!).

📌 Pro Tip:

• Toast pecans first for deeper flavor (350°F for 5–7 mins).

3️⃣ Make the Cake Batter

1. Cream butter & granulated sugar until fluffy (~3 mins).
2. Beat in eggs one at a time, then add vanilla.
3. In another bowl, whisk flour, baking powder, and salt.
4. Alternate adding dry ingredients and milk to the butter mixture (start & end with flour).

📌 Pro Tip:

• Don’t overmix—just combine until no flour streaks remain.

4️⃣ Bake & Flip

1. Spread batter over pecans gently.
2. Bake 35–40 mins (toothpick should come out clean).
3. Cool 10 mins, then invert onto a plate (do this while warm!).

📌 Pro Tip:

• Run a knife around the edges first to loosen.

5️⃣ Serve & Enjoy!

• Serve warm with whipped cream or ice cream.

📌 Serving Suggestion:

• Drizzle with bourbon caramel sauce for extra decadence!

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❓ Frequently Asked Questions (FAQs)

1. Can I use walnuts instead?

✅ Yes! Swap pecans for walnuts or almonds.

2. Why did my caramel harden?

• Overcooked sugar (remove from heat once smooth).
• Cooled too long before flipping (invert after 10 mins).

3. Can I make this ahead?

✅ Yes! Bake, cool, and reheat gently before serving.

4. How do I store leftovers?

• Room temp (covered): Up to 2 days.
• Fridge: Up to 5 days (microwave to soften).

5. Can I use a bundt pan?

✅ Yes! Double the topping and bake 40–45 mins.

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🔥 Flavor Variations

• Maple Pecan: Replace ½ cup brown sugar with maple syrup.
• Spiced: Add 1 tsp cinnamon + ½ tsp nutmeg to batter.
• Chocolate Chip: Fold ½ cup chocolate chips into batter.

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⏱ Time-Saving Tips

✔ Prep pecans & caramel ahead (store at room temp).
✔ Use a hand mixer for faster creaming.

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🍽 Serving Occasions

• Thanksgiving dessert
• Christmas brunch
• Sunday family dinner

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💬 Final Thoughts

This Pecan Upside-Down Cake is caramelized, nutty, and buttery—like a pecan pie and cake had a delicious baby! The gooey pecan topping steals the show, while the tender cake keeps it light.

Warning: You’ll want seconds (and thirds)! 😉🍰

Tried it? Share your pics below! 📸👇