Caramel Pecan Upside-Down Cake with Cinnamon

Caramel Pecan Upside-Down Cake with Cinnamon is a rich, buttery dessert that combines the deep flavors of caramelized pecans, warm cinnamon, and a soft, moist cake. The gooey caramel layer on top pairs perfectly with the tender cake, making each bite a delightful mix of crunch and softness. This cake is perfect for fall gatherings, holiday celebrations, or whenever you’re craving something cozy and sweet.

Why You’ll Love This Recipe

  • The caramelized pecans add a delicious crunch and a deep, buttery flavor.
  • Cinnamon enhances the warmth and richness of the cake.
  • The upside-down baking method creates a beautiful, glossy caramel topping.
  • It’s easy to make and doesn’t require complicated techniques.
  • Perfect for holidays, brunches, or just a comforting homemade treat.

Ingredients

Caramel Pecan Upside-Down Cake with Cinnamon 10 Caramel Pecan Upside-Down Cake with Cinnamon is a rich, buttery dessert that combines the deep flavors of caramelized pecans, warm cinnamon, and a soft, moist cake. The gooey caramel layer on top pairs perfectly with the tender cake, making each bite a delightful mix of crunch and softness. This cake is perfect for fall gatherings, holiday celebrations, or whenever you’re craving something cozy and sweet.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Unsalted butter
  • Brown sugar
  • Pecans
  • Ground cinnamon
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Whole milk or buttermilk

Directions

  1. Prepare the caramel pecan topping:
    • Preheat the oven to 350°F (175°C).
    • Melt butter in a saucepan, then stir in brown sugar and cinnamon until smooth.
    • Pour the caramel mixture into the bottom of a greased cake pan and spread evenly.
    • Sprinkle pecans over the caramel mixture.
  2. Make the cake batter:
    • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
    • In a separate large bowl, beat the butter and granulated sugar until light and fluffy.
    • Add eggs one at a time, then mix in vanilla extract.
    • Gradually add the dry ingredients, alternating with milk, mixing until just combined.
  3. Assemble and bake:
    • Gently pour the batter over the pecan caramel layer, spreading it evenly.
    • Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving plate.
  4. Serve and enjoy:
    • Let the caramel drizzle down the sides and serve warm or at room temperature.

Servings and Timing

  • Servings: 8–10 slices
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Cooling Time: 10 minutes

Variations

  • Nut-Free Version: Swap pecans for sliced apples or pears for a fruity twist.
  • Extra Spice: Add a pinch of nutmeg or cloves for more warmth.
  • Chocolate Drizzle: Drizzle melted chocolate over the cake for extra indulgence.
  • Boozy Version: Add a splash of bourbon to the caramel sauce for a deeper flavor.

Storage/Reheating

  • Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheating: Warm individual slices in the microwave for 15–20 seconds for a soft, gooey texture.
  • Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Caramel Pecan Upside-Down Cake with Cinnamon
Caramel Pecan Upside-Down Cake with Cinnamon 11 Caramel Pecan Upside-Down Cake with Cinnamon is a rich, buttery dessert that combines the deep flavors of caramelized pecans, warm cinnamon, and a soft, moist cake. The gooey caramel layer on top pairs perfectly with the tender cake, making each bite a delightful mix of crunch and softness. This cake is perfect for fall gatherings, holiday celebrations, or whenever you’re craving something cozy and sweet.

Can I use walnuts instead of pecans?

Yes! Walnuts work well as a substitute and add a slightly more bitter, earthy taste.

How do I prevent the caramel from sticking to the pan?

Make sure to generously grease the pan before adding the caramel layer. Lining the bottom with parchment paper can also help.

Can I use a boxed cake mix instead?

Yes, a vanilla or butter cake mix can be used for convenience. Just pour it over the pecan caramel layer and bake as directed.

What’s the best pan to use for this cake?

A 9-inch round cake pan or a cast-iron skillet works best for even baking and easy flipping.

Can I make this cake in advance?

Yes! Bake the cake a day ahead and store it at room temperature. Warm it slightly before serving for the best texture.

Will the caramel layer harden as it cools?

The caramel will firm up slightly but should remain soft. Reheating the cake can restore its gooey texture.

Can I use maple syrup instead of brown sugar?

Brown sugar provides the best caramel texture, but you can add a tablespoon of maple syrup for extra flavor.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean, the cake is ready.

Can I make this cake gluten-free?

Yes! Use a gluten-free all-purpose flour blend that contains xanthan gum for the best results.

What should I serve with this cake?

It pairs well with vanilla ice cream, whipped cream, or a drizzle of extra caramel sauce.

Conclusion

Caramel Pecan Upside-Down Cake with Cinnamon is a decadent and comforting dessert that’s perfect for any occasion. The combination of buttery caramel, crunchy pecans, and warm cinnamon makes this cake irresistible. Whether you enjoy it fresh from the oven or reheated with a scoop of ice cream, this cake is guaranteed to impress. Try it for your next gathering or as a treat for yourself!

Print
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Caramel Pecan Upside-Down Cake with Cinnamon

Caramel Pecan Upside-Down Cake with Cinnamon

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Caramel Pecan Upside-Down Cake is rich, buttery, and packed with warm cinnamon flavor. A layer of sticky caramelized pecans coats the top, giving every bite a delightful crunch. The soft and moist cake underneath is infused with cinnamon and vanilla, making it the perfect dessert for fall gatherings, holidays, or any time you’re craving something sweet and cozy. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat!


Ingredients

Units Scale

For the Caramel Pecan Topping:

1/2 cup (1 stick) unsalted butter

3/4 cup packed brown sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

1 cup pecan halves

For the Cake Batter:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup whole milk


Instructions

Prepare the Caramel Pecan Topping:

 

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, cooking until smooth and bubbly, about 2 minutes.

Remove from heat and stir in vanilla extract. Pour the caramel mixture into the prepared cake pan and spread evenly.

Arrange the pecan halves over the caramel in a single layer.

Make the Cake Batter:

 

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Mix in the sour cream, followed by half of the dry ingredients. Add the milk, then the remaining dry ingredients, mixing just until combined.

Bake the Cake:

 

Pour the batter evenly over the pecan topping in the cake pan. Smooth the top with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Remove the parchment paper if needed.

Serve & Enjoy:

 

Let the cake cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

 


Notes

  • Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Make Ahead: The cake can be made a day in advance and stored at room temperature. Warm slightly before serving for the best texture.
  • Pecan Variation: Substitute walnuts or almonds if preferred.
  • Spice Boost: Add ¼ teaspoon nutmeg for an extra warm spice flavor.

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