This easy pecan upside down cake combines a buttery spice cake with a gooey pecan pie topping for the ultimate fall dessert. Made with a boxed cake mix and a caramel pecan layer, it's a simple recipe that tastes completely homemade.
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Pecan Upside Down Cake: What You Need to Know
Craving that warm, gooey pecan pie flavor without all the work? If you love easy treats like my Pecan Pie Dip and Cake Mix Pecan Cobbler, this pecan upside down cake is going to be your new go-to fall dessert!
Instead of messing with pie crusts, we're upgrading a boxed spice cake mix with milk, butter, and extra eggs for a homemade feel. Then, we're topping it with a pecan pie-esque caramel topping that works so well with the rich spice cake.
Ready in under an hour
Baking Difficulty: Easy/Medium
Flavor Profile: Warm Fall Spices
You're going to love this fall-tastic dessert. Let's get going!
Ingredient Notes
(See recipe card at the bottom of this post for full list and exact ingredient measurements.)
For the Pecan Pie Topping
- Salted Butter: The salt in the butter keeps the brown sugar glaze from tasting too sweet.
- Brown Sugar: Light or dark brown sugar both work great here.
- Dark Corn Syrup: Gives us that classic, gooey pecan pie texture we all know and love.
- Salt: Don't worry about this making your cake salty - it does the opposite! This is a great way to bring out those sweet flavors.
- Chopped Pecans: Save yourself some time and buy the pre-choppped kind!
For the Spice Cake
- Boxed Spice Cake Mix: One standard box works - as long as it's in the 15-16 ounce range, you'll be able to use it.
- Eggs: Adding an extra egg to what the box says gives the cake great structure and a rich texture.
- Milk: We swap milk in place of water for a super rich cake.
- Butter: Use this instead of vegetable oil in your boxed cake mixes to get more flavor depth.
Additions & Substitutions
- Cake Mix: Out of spice cake? Use Yellow Cake Mix or Butter Yellow and add 1 teaspoon cinnamon and ½ teaspoon pumpkin pie spice to the dry mix. You can also use Butter Pecan for a more summery feel.
- Nuts: Chopped walnuts or sliced almonds make great substitutes for pecans.
- Syrup: Swap dark corn syrup for light corn syrup or pure maple syrup as a 1:1 replacement.
- Add Fruit: Layer thin Honeycrisp apple or pear slices on top of the pecans before adding the batter.
How to Make Pecan Upside Down Cake
- Melt the Caramel Topping: Place a 9-inch round cake pan over medium-low heat on your stove. (Careful - it will get hot!) Melt 1 stick of salted butter, then stir in ⅔ cup brown sugar, ⅔ cup dark corn syrup, 1 teaspoon vanilla, ½ teaspoon salt, and 1 teaspoon cinnamon until smooth.
- Reserve for the Swirl: Carefully scoop out ½ cup of the warm caramel mixture and set it aside to swirl into the cake batter later.
- Add the Pecans: Stir 1 cup of chopped pecans into the remaining caramel in the pan, stir evenly, and remove from heat.
- Mix the Cake Batter: In a separate bowl, whisk together 1 box spice cake mix, 4 eggs, 1 cup milk, and 1 stick softened butter until smooth.
- Layer & Swirl: Pour about half the batter over the pecans. Drizzle the reserved ½ cup of caramel on top and gently swirl with a spatula or butter knife. If needed, top with enough remaining batter to leave 1 inch of space at the top of the pan. (You might have some batter left over - that's ok, we don't want to overfill the pan.)
- Bake: Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Cool & Flip: Cool in the pan for 10 to 15 minutes. Place a plate over the pan, use oven mitts, and flip it over. Serve warm!
My Secret Tricks for the Perfect Flip
Flipping an upside-down cake can be a little scary, but with a few simple tricks, you'll pull it off every single time!
The 10-Minute Rule
Timing is so important when it comes to flipping this cake. Set a timer the second you pull it out of the oven, and let the cake rest in the pan for exactly 10 to 15 minutes.
- If you flip too soon: The caramel will still be super hot and runny, causing it to slide right off the cake and make a mess.
- If you wait too long: The caramel will cool down, thicken, and act like glue, locking your pecans to the bottom of the pan forever.
At that 10-to-15-minute sweet spot, run a butter knife gently around the inside edge of the pan to loosen the sides. Place your serving plate upside down over the pan, put on oven mitts, and flip them over together in one quick, confident turn!
What to Do If Pecans Stick
If a few pecans stay stuck to the bottom of the pan after you flip, don't panic...it happens, and it is a super easy fix.
Simply take a flexible spatula or butter knife, scoop the pecans and extra caramel right out of the pan, and press them gently back onto the top of the cake. (I had to do it when testing this - you'd never know!) Because the topping is still warm and gooey, they will melt right back into place.
Leslie's Testing Notes
- Cast Iron vs. Metal Pans: My recipe is tested with a metal pan. If you're using cast iron, wait 12 minutes before flipping - those cast iron pans hold heat longer, keeping your caramel more liquid-y.
- Skip Springform Pans: Don't use a springform pan! The liquid caramel will leak right through the bottom and smoke up your oven.
- Check Wall Height: Use a 9-inch pan with walls at least 2 inches deep so the cake doesn't overflow as it rises. It's also important to make sure to leave around 1" of space at the top of the pan...that might mean not using all of your spice cake batter, which is fine!
- Use a Foil Catch: Slide a foil-lined sheet on the rack below your pan to catch any stray caramel bubbles.
- Don't Overmix: Whisk the batter just until combined. Overmixing makes the cake dense instead of fluffy.
FAQs & Troubleshooting
I can't wait to see this on your table this fall! If you try the recipe, I'd love for you to leave a rating and comment below. And don't forget to add Lamberts Lately as one of your preferred sources on Google so you never miss a new recipe!
Pecan Upside Down Cake
Ingredients
For the Pecan Pie Topping
- 1 stick salted butter
- ⅔ cup brown sugar
- ⅔ cup dark corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
For the Spice Cake
- 15.25 oz boxed spice cake mix
- 4 eggs
- 1 cup milk
- 1 stick butter (room temperature)
Instructions
- Place a 9" round cake pan over medium/low heat. (Be careful, as it gets hot quickly.) Add 1 stick of butter and stir until melted.
- Add brown sugar, dark corn syrup, vanilla, salt, and cinnamon; stir well, until sugar is melted and blended. Reserve ½ cup of this mixture in a separate bowl; set aside. Add pecans to the 9" pan and stir; remove from heat.
- In a separate bowl, blend spice cake mix, eggs, milk, and 1 stick of butter. Pour half of this cake batter over the pecan pie topping in the 9" pan. Drizzle brown sugar mixture over the cake batter and gently swirl with a knife. If needed, add enough cake batter to fill the pan with 1" empty space at the top of the pan. (No problem if you don't use all of the batter.)
- Bake at 350℉ 30-35 minutes. Once baked, allow to cool for 10-15 minutes.
- Turn cake onto a cake plate. Slice and serve warm.
Notes
- Cooling Time: Cool the baked cake in the pan for 10 to 15 minutes before flipping - inverting too soon causes runny caramel, while waiting too long makes it stick.
- Pan Size & Filling: Use a 9-inch round cake pan with walls at least 2 inches deep. Leave 1 inch of space at the top of the pan to prevent overflow (it is okay to have a little leftover batter!).
- Skip Springform Pans: Do not use a springform pan, as the liquid brown sugar and butter glaze will leak out and burn in your oven.
- Foil Baking Sheet: Slide a foil-lined baking sheet on the rack below your cake pan while baking to catch any accidental caramel bubbles.
- Easy Pecan Fix: If any pecans stick to the bottom of the pan after inverting, simply scoop them out with a spatula and press them gently back onto the warm, gooey cake top.
- Mix Variations: If you don't have spice cake mix, use a Yellow, Butter Yellow, or Butter Pecan cake mix and add 1 teaspoon cinnamon and ½ teaspoon pumpkin pie spice to the dry mix.
- Storage & Reheating: Store covered at room temperature for up to 2 days (or fridge up to 5 days). Microwave individual slices for 10-15 seconds to make the caramel gooey again!
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
