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Ultimate Gooey Pecan Upside Down Cake

A delicious and gooey upside-down cake with a buttery pecan topping, perfect for family gatherings and cozy evenings.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the topping
  • ½ cup butter Melted
  • 1 cup packed brown sugar
  • 1 cup pecans, chopped Can substitute with walnuts or almonds
For the cake batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup buttermilk Can substitute with almond or oat milk mixed with lemon juice
  • 3 large eggs At room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter.
Topping
  1. In a saucepan over low heat, melt the butter and stir in the brown sugar until dissolved. Remove from heat and pour the mixture into the prepared cake pan. Evenly sprinkle the chopped pecans over the sugar mixture.
Batter
  1. In a large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together buttermilk, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
  3. Pour the batter gently over the pecan mixture in the cake pan. Smooth the top with a spatula.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool for about 10 minutes in the pan. Carefully flip it onto a serving plate. Serve warm.

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. Reheat in the microwave for 20-30 seconds before serving. Can be frozen for up to 3 months.