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Ultimate Gooey Pecan Upside Down Cake (Easy Bundt or Skillet Version)

A whole pecan upside down cake with a slice removed, showing the moist yellow cake base and sticky, glazed pecan topping.
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Follow these steps to make a moist crumb cake topped with a rich, buttery, caramelized brown sugar pecan topping. This recipe works well for a standard cake pan, a Bundt pan, or a cast-iron skillet.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup pecan halves, for topping
  • 1/2 cup granulated sugar, for topping
  • 1/4 cup water, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your chosen pan (9-inch round, 10-inch skillet, or 10-cup Bundt pan).
  2. Prepare the topping: In a small saucepan, combine the 1/2 cup granulated sugar, 1/4 cup water, and 1/2 cup of the butter (1 stick). Heat over medium heat, stirring until the sugar dissolves. Bring to a boil and cook for 3 minutes without stirring. Remove from heat.
  3. Stir the pecan halves into the hot sugar mixture. Carefully pour this pecan mixture evenly into the bottom of your prepared pan. Set aside.
  4. Prepare the cake batter: In a large bowl, cream together the remaining 1/2 cup softened butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract and eggs one at a time.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add half of the dry ingredients to the wet ingredients, mixing until just combined. Pour in the buttermilk and mix. Add the remaining dry ingredients and mix until the batter is smooth. Do not overmix.
  7. Gently spoon the cake batter over the pecan topping layer in the pan. Spread evenly.
  8. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. (Baking time may vary slightly between skillet and Bundt pans).
  9. Let the cake cool in the pan on a wire rack for exactly 10 minutes.
  10. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. If any pecans stick to the pan, gently place them back onto the cake top. Let the cake cool completely before slicing.

Notes

  • For a darker caramel, use dark brown sugar in the topping mixture.
  • If using a Bundt pan, ensure you grease and flour it thoroughly to prevent sticking.
  • This cake is best served warm or at room temperature.

Nutrition

Find it online: https://savoryskies.com/pecan-upside-down-cake-recipe/