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A slice of pecan upside down cake
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5 from 1 vote

Pecan Upside Down Cake

This Pecan Upside Down Cake has a moist buttermilk cake topped with maple brown sugar pecan topping.
Prep Time20 minutes
Cook Time36 minutes
Total Time56 minutes
Course: Dessert
Cuisine: American
Keyword: easy cake recipe, pecan cake, upside down cake
Servings: 10

Ingredients

  • ½ cup unsalted butter
  • ½ cup brown sugar
  • 3 tablespoon maple syrup
  • 1 ½ cups pecans chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ tsp fine sea salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk

Instructions

  • Preheat the oven to 350°F. Liberally grease and flour a Bundt or tube pan. You can also use a 10-inch round cake or springform pan. Set aside. Combine the flour, baking powder, and salt. Set aside.
  • Put the butter in a microwave-safe bowl and melt. Stir in the brown sugar, maple syrup, cinnamon, and salt until combined. Add the pecans and set aside.
  • Using an electric mixer, combine the butter and sugars together until light and fluffy, 2 to 3 minutes.
  • Add the eggs, one at a time, mixing until combined into the batter. Add the vanilla and mix.
  • Turn the mixer off and add half the flour mixture. Mix until just combined. Add the buttermilk and mix until smooth. Add the remaining flour and mix until combined.
  • Spoon the pecan mixing into an even layer at the bottom of the pan. Spoon the batter on top and smooth it out.
  • Bake in the oven for 35 to 38 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Take the cake out of the oven and set a timer for 10 minutes. When the timer goes off, set a large plate on top of the cake. Using oven mitts, carefully flip the entire cake and pan upside down. Remove the pan.
  • Allow the cake to cool completely before slicing and serving.

Notes

Do not let the bundt cake cool in the pan or else it may get stuck.
Allow the cake to cool on a serving plate before slicing and serving.
Cover and store the cake at room temperature for up to 3 days.
 
If you don't have a Bundt pan, use a 9 or 10-inch cake pan for springform pan. Line the bottom with parchment paper before filling.