Caramel Pecan Cake That’ll Make You Drool

Okay, so have you ever made a cake and thought, “Wow, I’m basically a wizard”? Yeah, me too. This Upside-Down Caramel Pecan Cake has a way of making you feel like a total pro. I mean, who wouldn’t want to flip a cake and reveal a glorious, gooey caramel layer and crunchy pecans? It’s like magic (with a side of sweet tooth satisfaction)!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, listen up! Let’s hit the grocery store together for this bad boy. You’ll need:

– ½ cup butter (that’s one stick, so easy-peasy!)
– ¾ cup brown sugar (the kind that smells like comfy vibes)
– Maybe 1 tablespoon maple syrup if you’re feeling fancy (totally optional but it adds a nice touch)
– 1½ cups chopped pecans (you can totally grab them already chopped—ain’t nobody got time for that!)
– 1½ cups all-purpose flour (just the basics)
– 1½ teaspoons baking powder (this is what makes it fluffy!)
– ¼ teaspoon salt (just a pinch…you know)
– ¾ cup granulated sugar (more sweetness, duh)
– 2 large eggs (the fresher, the better)
– ½ cup milk or buttermilk (I’m team buttermilk for that extra richness)
– 1 teaspoon vanilla extract (the magic potion)
– And another ½ cup butter, melted (yeah, we’re going there)

So Here’s Why I Make This Constantly

Okay, for real, this cake is my go-to for everything. Birthdays, random Tuesday nights, you name it. I once made this for a potluck, right? Picture this: I’m juggling the mixing bowl, my phone is blowing up with texts, and I’m trying to keep my dog from stealing the pecans. 😂 I finally get it in the oven and 35 minutes later, I’m flipping it over like a pro, and BOOM! Caramel drizzle everywhere! The whole room went silent as everyone took a bite—seriously, it was like winning the lottery. I’m not exaggerating; it’s that good.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up! The secret sauce to making this cake stand out is toasting the pecans before you layer them on the caramel. Just pop ‘em in a pan for a few minutes until they smell like heaven. Trust me, it takes this cake from “meh” to “OMG, I need the recipe NOW!”

Don’t Mess This Up (My Top Tips)

– Check the oven: Seriously, start checking at 30 minutes (I once left it in for 45 and… let’s just say the smoke alarm joined the party).
– Use parchment paper: When you flip it, that paper is your best friend. Otherwise, it’s cake carnage.
– Don’t skip the cooling time: You need it to set and not fall apart when you flip it. Patience, my friend! ❤️

How to Keep Them From Disappearing (Or, How to Store Them)

So, here’s the deal: if you’ve got leftovers (and that’s a big if), just keep it in an airtight container. Room temp is fine for a couple of days, but if it’s hot out, maybe throw it in the fridge. It’ll still taste amazing, but it might change texture a bit.

If You Liked This, You’ll Probably Like These Too

– Banana Bread: Because who doesn’t love a good banana bread moment?
– Chocolate Chip Cookies: Classic, always a hit!
– Lemon Drizzle Cake: For when you want a zesty twist!

So, what do you think? Are you ready to flip a cake like a boss? Seriously, hit me up when you make this. I wanna hear all the juicy details! 🍰✨

Upside-Down Caramel Pecan Cake

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Upside-Down Caramel Pecan Cake is an indulgent dessert featuring a luscious caramel pecan topping over a light vanilla sponge. This cake strikes the perfect balance between nutty and sweet, making it a delightful treat for any occasion. With no frosting needed, it’s both elegant and cozy—ideal for serving warm or at room temperature.

Author: XXXXX
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves 8
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

½ cup (113 g) unsalted butter
¾ cup (150 g) brown sugar
1 tablespoon maple syrup (optional)
1½ cups (160 g) chopped pecans
1½ cups (190 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup (150 g) granulated sugar
2 large eggs
½ cup (120 ml) milk or buttermilk
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
In a saucepan, melt butter and brown sugar over medium heat. Stir in maple syrup if using. Pour mixture into the prepared pan and evenly distribute pecans on top.
In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs with granulated sugar until fluffy. Mix in milk, vanilla, and melted butter.
Combine dry ingredients with the wet mixture until just incorporated.
Pour batter over the pecan layer in the pan. Bake for 35–40 minutes until golden and set.
Allow to cool for 10–15 minutes before flipping onto a serving plate. Remove parchment paper and enjoy warm or at room temperature.