There is a piece of cut pecan cake on the table. There is a piece of cut pecan cake on the table. The cupcake is topped with caramel. In the background you can see a jar of nuts and the pie itself from which this piece was cut. In the foreground there are brown eggs in a light egg cup

Dessert+baking

UpsideDown Pecan Cake

Prep Time: 10 min / Cook Time: 1 hr / Total Time: 1 hr 10 min

This upside-down pecan cake is a true delight for any sweet tooth. It combines the soft, airy texture of the cake with a caramel-nut crust on top, making it both flavorful and irresistibly appealing.

Author and photographs: Olga

Follow on Instagram

Jump to Recipe

The beauty of this dessert lies in its surprisingly easy preparation, making it a perfect choice for family dinners or parties. All ingredients are readily available, and the baking process does not require special culinary skills. The cake turns out perfectly sweet with a pleasant texture, and each slice delivers pure enjoyment that's hard to

UpsideDown Pecan Cake

Yield: 1 cake

Ingredients

For the Cake:

150 g unsalted butter, 82% fat (soft)
200 g sugar
Vanilla
2 room temperature eggs
110 g Greek yogurt
45 g room temperature milk
1½ tsp baking powder ½ tsp salt
240 g all-purpose flour

For the Pecan Topping:

150 g pecans
120 g sweetened condensed milk (or caramel OR - 60 g sugar + 60 g butter)

For Decoration and serving:

50 g pecans
50 g caramel

Instructions

Preheat the oven to 175°C (no fan) and line a baking pan with parchment paper. Spread pecans at the bottom of the pan. If using caramel or sweetened condensed milk - pour it over the pecans. If using sugar and butter, add them to a saucepan with a thick bottom and cook for 1-2 minutes over medium heat, stirring with a whisk to prevent the butter from separating, then pour it over the pecans and set the pan aside.

Cake batter: Cream the soft butter and sugar with an electric mixer at medium speed for 3-5 minutes until fluffy, then add vanilla. Gradually add room temperature eggs to the butter mixture, keeping the mixer on. If your eggs and butter are warm, you can beat them simultaneously as I did in the video. Sift together flour, baking powder, and salt. Add yogurt and room temperature milk. Mix dry and wet ingredients together. Pour the batter over the caramel and pecan layer. Bake the cake for 1 hour at 175°C (no fan). The cake is ready when a wooden toothpick inserted into the center comes out clean. Allow the cake to cool completely before flipping it over and removing it from the pan. I decorated the cake additionally with a layer of caramel and pecans around the perimeter.