“5-Star Caramel Pecan Upside Down Cake – Irresistibly Moist & Easy”
A rich and gooey caramel pecan upside down cake with a soft, moist texture. Perfect for dessert or special occasions.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- Combine melted butter, brown sugar, heavy cream, and vanilla in a bowl. Pour into a greased 9-inch round cake pan.
- Arrange pecan halves evenly over the caramel mixture.
- Whisk flour, baking powder, and salt in a separate bowl.
- Cream softened butter and granulated sugar until light. Beat in the egg.
- Alternately add flour mixture and milk, mixing until smooth.
- Spread batter over pecans. Bake for 35-40 minutes.
- Cool for 5 minutes, then invert onto a serving plate.
Notes
- Use a non-stick pan for easy release.
- Allow cake to cool slightly before flipping to avoid crumbling.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg