Pecan pie but make it cake! This easy, single layer pecan upside down cake is moist, buttery and bursting with caramel and pecan flavors.
If you like pecan pie, trust me when I say you’re not going to want to miss this cake.
Why, you say?
— It’s got the rich, buttery pecan filling we all know and love
— A melt-in-your-mouth vanilla spice cake
— It’s even easier to make and takes about half the amount of time
Prefer to watch the process?
Here’s how to make this pecan cake
First, make the pecan topping.
In a saucepan over low-medium heat, combine the brown sugar, agave nectar and butter. Cook, stirring occasionally, until the sugar dissolves.
A note about agave nectar and corn syrup substitutes: In this recipe I’m using agave nectar in place of corn syrup. If corn syrup is what you have on hand or prefer to use, you can substitute corn syrup for the agave at a 1:1 ratio. You can also use maple syrup in place of the agave/corn syrup.
Remove the pan from the heat and stir in the vanilla extract and salt. Add the coarsely chopped pecans and stir to evenly coat.
Set aside to cool while you prepare the cake.
Second, make the cake.
In a bowl, whip the eggs and sugar on high until light and fluffy (about 2-3 minutes). It’s important to give the egg/sugar mixture the benefit of a full whipping here as this is part of what will help your cake rise and will lead to a fluffy texture.
While you wait for the eggs and sugar to be fully whipped, stir together the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) in one bowl and the wet ingredients (oil, milk, sour cream and vanilla) in another.
Pour half of the dry ingredients into the egg/sugar mixture and whisk until just combined. Add the wet ingredients mixing, again, until just incorporated. Finally add the remaining half of the dry ingredients and gently whisk until combined.
Note: It’s important to mix only until the ingredients are just combined to keep the batter from becoming overmixed.
Finally, assemble and bake the cake.
Line a 9″ round cake pan with parchment paper and grease any exposed sides.
Pour the pecan topping into the bottom pan, using a spoon to evenly distribute the nuts and syrup.
Spoon the cake batter over top and bake at 350F for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
Once the pan has cooled enough to handle, turn it out onto a plate. Because the pan has been lined and greased, the cake shouldn’t stick, even if it’s cooled completely.
If you find the topping is sticking to the parchment paper, gently run a knife along the top to separate the two.
Expert tips
- Agave nectar substitutions: Don’t have agave nectar on hand or would prefer to use something else? Try substituting light corn syrup or maple syrup at a 1:1 ratio.
- Testing for doneness: Although tempting to wait until the toothpick comes out completely clean, doing so will likely lead to over-baking your cake. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
- Storage: This cake can be kept in an air tight container at room temperature and is best when eaten within 2-3 days.
- Making this cake for a crowd: If you need more cake, simply double the recipe and bake it in a 9″x13″ at 350F adding 5-15 minutes to the bake time.
Easy Pecan Upside Down Cake
This easy, single layer pecan upside down cake is moist, buttery and bursting with caramel and pecan flavors.
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the pecan topping:
- 1 cup coarsely chopped pecans
- 1/4 cup agave nectar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
For the cake:
- 2 eggs
- 2/3 cup granulated sugar
- 1/2 cup oil
- 1/3 cup milk
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Instructions
- In a saucepan, combine the brown sugar, agave and butter over low-medium heat.
- Cook, stirring occasionally, until the sugar dissolves.
- Remove from heat and stir in vanilla extract and salt.
- In a bowl, whip the eggs and sugar on high until light and fluffy (about 2-3 minutes).
- Combine the dry ingredients in one bowl and the wet in another.
- Starting with the dry ingredients and alternating between wet and dry, add your ingredients to the egg/sugar mixture, whisking until just combined.
- Pour the pecan topping into a parchment paper lined 9″ round cake pan, spreading evenly.
- Top with cake batter.
- Bake at 350F for 30-35 minutes.
- Once the pan has cooled enough to handle, turn the cake out onto a plate.
Notes
- Agave nectar substitutions: Don’t have agave nectar on hand or would prefer to use something else? Try substituting light corn syrup or maple syrup at a 1:1 ratio.
- Testing for doneness: Although tempting to wait until the toothpick comes out completely clean, doing so will likely lead to over-baking your cake. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
- Storage: This cake can be kept in an air tight container at room temperature and is best when eaten within 2-3 days.
- Making this cake for a crowd: If you need more cake, simply double the recipe and bake it in a 9″x13″ at 350F adding 5-15 minutes to the bake time.
Nutrition
- Serving Size: 1 slice
- Calories: 394
- Sugar: 27.3g
- Sodium: 237mg
- Fat: 24.7g
- Saturated Fat: 8.6g
- Carbohydrates: 41.5g
- Fiber: 1.3g
- Protein: 3.7g
- Cholesterol: 60mg
Keywords: pecan cake, pecan cake recipe, pecan upside down cake
If you liked this recipe, you might also like…
Your recipe doesn,t mention turning the cake out of the pan….shouldn,t that happen right when it comes out of the oven????
Hi Deb! Since the pan is lined and greased, the cake should easily come out regardless of whether it’s warm or cool. I personally waited until it had cooled completely to reduce the chance of anything sliding off.