18 Irresistible Caramel Pecan Upside-Down Cakes

Posted on June 10, 2026

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Uncover the sweet secret to perfect caramel pecan upside-down cakes! This roundup features 18 irresistible variations that turn a classic dessert into a cozy, must-bake experience. From quick shortcuts to showstoppers, each recipe promises gooey caramel, crunchy pecans, and tender cake. Dive in and discover your new favorite treat!

Classic Caramel Pecan Upside-Down Cake

Sometimes the best desserts are the ones that feel like a warm hug. This Classic Caramel Pecan Upside-Down Cake is exactly that—a buttery, nutty, caramelized treat that’s surprisingly simple to make. You’ll love how the pecans and caramel form a gorgeous topping when flipped.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

1/2 cup unsalted butter, melted
1 cup packed light brown sugar
1/4 cup heavy cream
1 1/2 cups pecan halves
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large pasture-raised eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup whole milk

Instructions

Preheat your oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.
In a small bowl, stir together the melted butter, brown sugar, and heavy cream until smooth. Spread this caramel mixture evenly in the bottom of the prepared pan.
Arrange the pecan halves in a single layer over the caramel, flat side down. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the granulated sugar and softened butter together until light and fluffy, about 2 minutes. Add the beaten eggs and vanilla, mixing until just combined.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until smooth, being careful not to overmix.
Pour the batter over the pecans in the pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. (Tip: If the cake browns too quickly, tent with foil.)
Let the cake cool in the pan on a wire rack for exactly 10 minutes. (Tip: Don't let it cool longer, or the caramel will stick.) Run a knife around the edge, then invert onto a serving plate. Let the pan sit for 1 minute before lifting it off.
If any pecans stick to the pan, gently reposition them on the cake. (Tip: For extra shine, brush the top with a little warm caramel from the pan before serving.)

Whether you serve this cake warm with a dollop of whipped cream or let it cool for a denser texture, the sticky caramel and toasted pecans shine. It’s the perfect centerpiece for a fall gathering or a cozy Sunday dessert. With its inverted presentation, you’ll impress guests without breaking a sweat.

Pineapple Caramel Pecan Upside-Down Cake

Fancy a tropical twist on a classic? This Pineapple Caramel Pecan Upside-Down Cake transforms simple ingredients into a stunning dessert. With a buttery caramel topping studded with pecans and pineapple rings, it's as fun to make as it is to eat.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

4 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/4 cup pecan halves
6-7 canned pineapple rings, drained
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1/2 cup whole milk
1/3 cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Ensure rack is in the middle position for even baking.
In a 9-inch round cake pan, melt 4 tablespoons unsalted butter in the oven or on the stovetop. Once melted, sprinkle brown sugar evenly over the butter. Use a spatula to spread the mixture to the edges.
Arrange pecan halves in a single layer over the brown sugar, then place pineapple rings on top, fitting as many as you can.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat granulated sugar and eggs until pale and thick, about 2 minutes. Use an electric mixer for best results.
Add milk, melted butter (cooled), and vanilla to the egg mixture; stir to combine.
Gradually add dry ingredients to wet, mixing until just combined—do not overmix.
Carefully spoon batter over the pineapple layer, spreading evenly.
Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil halfway through.
Let the cake cool in the pan for 5 minutes. Then invert onto a serving plate. Wait 1 minute before lifting the pan. Run a knife around the edge if needed.
Serve warm or at room temperature.

Serve this cake warm or at room temperature—each slice reveals a glossy caramel crown. The tender crumb pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Don't forget to scrape every bit of caramel from the pan!

Apple Cinnamon Caramel Pecan Upside-Down Cake

My favorite upside-down cake just got a cozy upgrade with tender apple slices, warm cinnamon, and a gooey caramel pecan topping. Baked in a cast-iron skillet, it's rustic yet impressive. Trust me, this one's a keeper!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

4 tbsp unsalted butter
1/2 cup light brown sugar, packed
3 tbsp heavy cream
3/4 cup pecan halves
2 medium Honeycrisp or Granny Smith apples, peeled, cored, sliced into 1/4-inch wedges
1 tbsp fresh lemon juice
1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1 tsp vanilla extract
1/2 cup buttermilk

Instructions

Preheat your oven to 350°F. Position a rack in the center.
In a 10-inch cast-iron skillet over medium heat, melt 4 tbsp butter. Add brown sugar and heavy cream, stirring constantly until smooth and bubbly. Remove from heat. Sprinkle pecan halves evenly over the caramel.
Toss apple slices with lemon juice to prevent browning. Arrange the slices in overlapping concentric circles over the pecans, fitting them snugly.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, using a hand mixer, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add beaten eggs in two additions, mixing well after each. Beat in vanilla.
With mixer on low, add the flour mixture in three additions, alternating with buttermilk, beginning and ending with flour. Mix until just combined—do not overmix. Tip: Overworking the batter yields a tough cake.
Carefully spoon the batter over the apples and spread into an even layer. Tap the skillet gently on the counter to release air bubbles.
Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: If the cake browns too quickly, tent loosely with foil after 25 minutes.
Remove from oven and let cool in the skillet for exactly 10 minutes. Tip: Cooling too short causes caramel to run; too long and it sticks. Run a knife around the edge, then invert a serving plate over the skillet and flip in one quick motion. Lift the skillet carefully. Serve warm.

Perfectly balanced with sweet caramel, tender apples, and crunchy pecans, this cake is a showstopper. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert. You'll be glad you made it!

Chocolate Caramel Pecan Upside-Down Cake

Desserts don't get much more indulgent than this Chocolate Caramel Pecan Upside-Down Cake. Picture a rich, fudgy chocolate cake flipped to reveal a gooey caramel pecan topping that's perfect for any occasion. I'm sharing my go-to method so you can nail it at home.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Topping

1/2 cup unsalted butter, cut into pieces
1 cup packed dark brown sugar
1 1/2 cups pecan halves

Cake Batter

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
3/4 cup buttermilk, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter or nonstick spray.
Make the topping: In a small saucepan over medium heat, melt the unsalted butter. Stir in the dark brown sugar until smooth and bubbly, about 2 minutes. Pour this mixture into the prepared pan, tilting to coat the bottom evenly. Arrange the pecan halves in a single layer on top. Set aside.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and fine sea salt. Set aside.
In a large bowl, whisk the granulated sugar and lightly beaten eggs until thick and pale, about 1 minute. Add the room-temperature buttermilk, vegetable oil, and vanilla extract, whisking until combined.
Pour the dry ingredients into the wet mixture. Stir with a rubber spatula just until no streaks of flour remain—do not overmix, as that can make the cake tough. The batter will be thin.
Carefully pour the batter over the pecan layer, spreading evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Start checking at 35 minutes; if the top springs back lightly when touched, it's done.
Remove from the oven and let cool in the pan on a wire rack for exactly 10 minutes. Tip: Cooling too long will cause the topping to stick; too short and it will run. Run a thin knife around the edges, then invert a serving plate onto the pan and flip quickly. Leave the pan in place for 1 minute, then lift—the topping should release fully. If any pecans stick, just press them back into place.

Let the cake cool slightly until just warm—the caramel will be perfectly gooey. Each slice offers a fudgy chocolate bite with crunchy, buttery pecans and a ribbon of caramel. Serve with a dollop of whipped cream or vanilla ice cream to balance the richness.

Banana Caramel Pecan Upside-Down Cake

Hey there, fellow bakers! Today we're diving into a treat that flips expectations—Banana Caramel Pecan Upside-Down Cake. It's the perfect way to use ripe bananas and satisfy that sweet tooth.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Caramel Topping

1/4 cup clarified butter
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1/2 cup pecan halves

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 pasture-raised eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup mashed ripe bananas (about 2-3 bananas)

Instructions

Preheat your oven to 350°F. Grease a 9-inch round cake pan with a little butter or nonstick spray.
In a small saucepan over medium heat, combine the clarified butter and brown sugar. Stir until melted and smooth, then remove from heat. Stir in the heavy cream until combined. Pour this caramel mixture into the prepared pan and tilt to coat the bottom evenly. Sprinkle the pecan halves over the caramel.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
Add the lightly beaten eggs one at a time, beating well after each addition. Beat in the vanilla extract.
With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined—do not overmix or the cake will be tough. Tip: A few streaks of flour are fine; they'll disappear when you fold in the bananas.
Fold the mashed bananas into the batter using a rubber spatula until evenly incorporated. Tip: Use very ripe, spotty bananas for the best sweetness and moisture.
Pour the batter gently over the caramel-pecan layer in the pan, spreading it evenly with a spatula. Tip: Tap the pan on the counter a couple times to release any air bubbles.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. If the top browns too quickly, tent loosely with foil after 30 minutes.
Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edges to loosen the cake. Place a serving plate upside down over the pan and carefully invert the cake. Lift the pan off. Let the cake cool for at least 15 minutes before slicing. Tip: Serve warm for the best caramel flow, or at room temperature.

Voilà! You have a stunning upside-down cake with sticky caramel, crunchy pecans, and tender banana cake. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cherry Caramel Pecan Upside-Down Cake

Just when you think upside-down cake can't get any better, this cherry caramel pecan version comes along to prove you wrong. It's the kind of dessert that looks fancy but comes together with ease—perfect for a weekend bake or a last-minute summer party.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

1/4 cup unsalted butter
3/4 cup packed light brown sugar
1 cup pecan halves
2 cups pitted tart cherries (fresh or frozen, thawed and drained)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup whole milk

Instructions

Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter or nonstick spray.
In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Stir in the brown sugar until smooth and bubbling, about 2 minutes.
Pour the brown sugar mixture into the prepared cake pan, tilting to coat the bottom evenly. Sprinkle the pecan halves over the sugar layer. Arrange the pitted cherries on top of the pecans in a single layer.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened 1/2 cup butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
Add the beaten eggs and vanilla extract to the butter mixture, mixing on low until just combined. Do not overmix.
Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix on low after each addition until just incorporated. The batter should be thick and smooth.
Carefully spoon the batter over the cherry-pecan layer in the pan, gently spreading it to the edges and leveling the top.
Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
Let the cake cool in the pan on a wire rack for exactly 10 minutes. Then run a knife around the edge, place a serving plate over the pan, and invert carefully. Serve warm or at room temperature.

Every bite gives you that sticky, buttery caramel coating the pecans, with a bright pop of tart cherry cutting through the sweetness. For an extra indulgent touch, serve it with a scoop of vanilla bean ice cream or a drizzle of heavy cream.

Pear and Ginger Caramel Pecan Upside-Down Cake

Get ready for a showstopping dessert that screams 'autumn on a plate'. This Pear and Ginger Caramel Pecan Upside-Down Cake layers juicy spiced pears, a buttery ginger-caramel sauce, and crunchy pecans over a tender, spiced cake. It's surprisingly simple to pull off but looks like you spent hours.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

Caramel Topping

1/2 cup unsalted butter, cut into pieces
1 cup packed light brown sugar
1/4 cup heavy cream
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 ripe but firm Bartlett pears, peeled, cored, and cut into 1/4-inch slices
1 cup pecan halves

Cake Batter

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup buttermilk

Instructions

Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
In a small saucepan over medium heat, melt the 1/2 cup butter pieces with the brown sugar, stirring occasionally until the mixture is smooth and bubbling, about 3 minutes.
Remove from heat and stir in the heavy cream, grated ginger, cinnamon, and cloves until combined. Pour this caramel sauce into the prepared pan, tilting to spread evenly.
Arrange the pear slices in a concentric circle over the caramel, overlapping slightly. Scatter the pecan halves in the gaps between pears. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg.
In a large bowl, beat the softened 1/2 cup butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides.
Add the lightly beaten eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined; do not overmix. The batter will be thick.
Carefully spoon the batter over the pears and pecans, spreading it evenly with a spatula. Gently tap the pan on the counter to release air bubbles.
Bake for 40 to 45 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent with foil after 30 minutes.
Let the cake cool in the pan on a wire rack for exactly 10 minutes. Then run a knife around the edges and invert onto a serving plate. Carefully lift off the pan and parchment paper. Tip: For easier release, place the plate over the pan and quickly flip; let gravity do the work.
Serve warm or at room temperature. If you want extra decadence, drizzle with additional warm cream or a scoop of vanilla ice cream.

When you flip this cake, the caramel pools into a glossy, ginger-kissed sauce with tender pears and toasted pecans. Each slice reveals a moist, spiced crumb that practically melts. For a cozy brunch twist, serve it with a dollop of crème fraîche and a sprinkle of flaky salt.

Coconut Caramel Pecan Upside-Down Cake

For anyone craving a dessert that feels like a vacation, this Coconut Caramel Pecan Upside-Down Cake delivers tropical flavors with every bite. The combination of toasted coconut, crunchy pecans, and gooey caramel is hard to resist, and it's easier than it looks!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Caramel Topping

1/4 cup unsalted butter
1/2 cup packed dark brown sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

For the Nut and Coconut Layer

1/2 cup pecan halves
1/2 cup toasted coconut flakes (sweetened)

For the Cake Batter

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1/2 cup buttermilk

Instructions

Position a rack in the center of the oven and preheat to 350°F. (Tip: Always preheat fully for even baking.)
In a 9-inch round cake pan, melt the unsalted butter for the caramel over medium heat. Add the dark brown sugar and heavy cream; stir until the sugar dissolves and the mixture is smooth. Remove from heat, then stir in the vanilla extract.
Sprinkle the pecan halves evenly over the caramel, then top with the toasted coconut flakes in a single layer. (Tip: If your coconut isn't pre-toasted, toast it in a dry skillet over medium heat until golden, stirring frequently.)
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined—do not overmix.
Pour the batter evenly over the pecan-coconut layer in the pan, spreading gently to the edges.
Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. (Tip: Rotate the pan halfway through baking for even browning.)
Let the cake cool in the pan for 10 minutes. Then carefully invert it onto a serving plate. Serve warm or at room temperature.

Baked to perfection, this cake boasts a moist, tender crumb that pairs beautifully with the caramelized topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Be prepared for this to become your new go-to dessert!

Rum Raisin Caramel Pecan Upside-Down Cake

Just imagine flipping a pan over to reveal a sticky, boozy masterpiece—this Rum Raisin Caramel Pecan Upside-Down Cake is pure indulgence. The rum-soaked raisins and caramelized pecans create a irresistible topping that will impress any adult crowd.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

1/2 cup dark rum
1 cup raisins
1/2 cup unsalted butter, plus 1 tablespoon softened for greasing
1 cup packed brown sugar
1 cup pecan halves
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 pasture-raised eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup whole milk

Instructions

In a small bowl, combine raisins and dark rum. Let soak for at least 1 hour, or overnight for deeper flavor. Drain raisins, reserving the rum for another use.
Preheat oven to 350°F. Grease a 9-inch round cake pan with 1 tablespoon of softened butter.
Melt 1/2 cup unsalted butter in the prepared cake pan over low heat. Sprinkle brown sugar evenly over the melted butter, then stir gently until dissolved and smooth. Remove from heat and scatter pecan halves and drained raisins over the caramel mixture.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream 1/2 cup room-temperature butter and granulated sugar until light and fluffy, about 3 minutes. Add beaten eggs one at a time, mixing well after each addition, then beat in vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined—do not overmix. Pour the batter gently over the topping in the pan, spreading evenly.
Bake for 40–45 minutes, until a wooden skewer inserted into the center comes out clean. Cool in the pan on a wire rack for exactly 10 minutes—this sets the caramel.
Run a knife around the edge of the pan. Place a serving plate upside down over the pan, then carefully flip the cake onto the plate. Serve warm for the best texture.

Finish with a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness. The cake is moist, the caramel sticky, and the rum flavor lingers beautifully—perfect for a grown-up dessert.

Orange Cardamom Caramel Pecan Upside-Down Cake

Diving into the world of upside-down cakes, this Orange Cardamom Caramel Pecan version is a game-changer. It's the kind of dessert that surprises everyone with its warm, spiced flavors and gooey caramel topping. Trust me, you'll want to make this for your next brunch or dinner party.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Topping

1/4 cup unsalted butter
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 cup pecan halves
1 teaspoon orange zest (from 1 medium orange)

Cake Batter

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon orange zest (from 1 medium orange)
1/2 cup buttermilk, at room temperature

Instructions

Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter or nonstick spray, then line the bottom with a parchment round for easy release.
Make the topping: In a small saucepan over medium heat, melt 1/4 cup butter. Stir in brown sugar and heavy cream; cook, whisking occasionally, until smooth and bubbly, about 2 minutes. Pour the caramel into the prepared pan, tilting to cover the bottom evenly.
Arrange pecan halves in a single layer over the caramel, then sprinkle with 1 teaspoon orange zest. Set aside while you prepare the batter.
In a medium bowl, whisk together flour, baking powder, salt, and cardamom. Tip: Sifting ensures no clumps and a tender crumb.
In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then add eggs one at a time, beating well after each. Mix in vanilla and 1 tablespoon orange zest.
Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Mix just until combined—overworking the batter can make the cake tough.
Carefully spoon the batter over the pecan layer and spread evenly with a spatula.
Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.
Let the cake cool in the pan on a wire rack for exactly 5 minutes. Then run a knife around the edges and invert onto a serving plate. Leave the pan on for 1 minute to let any caramel drizzle down, then lift off. Serve warm or at room temperature.

For a truly stunning presentation, finish with a sprinkle of flaky sea salt and extra orange zest. The combo of sticky caramel, crunchy pecans, and fragrant cardamom is pure magic. It pairs beautifully with a dollop of lightly sweetened crème fraîche or a scoop of vanilla bean ice cream.

Maple Bourbon Caramel Pecan Upside-Down Cake

This maple bourbon caramel pecan upside-down cake is a Southern classic with a spirited twist. The rich caramel, spiked with bourbon and maple, soaks into the tender cake while pecans create a crunchy crown. Trust me, one bite and you'll be hooked.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

1/2 cup packed light brown sugar
1/4 cup unsalted butter
1/4 cup pure maple syrup
2 tablespoons bourbon
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup buttermilk, room temperature
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
Make the caramel: In a small saucepan over medium heat, combine brown sugar, 1/4 cup butter, maple syrup, bourbon, and 1/4 teaspoon salt. Stir until butter melts and sugar dissolves, about 3 minutes. Remove from heat, then whisk in heavy cream and 1 teaspoon vanilla. Let cool for 5 minutes.
Pour the caramel into the prepared pan, tilting to cover the bottom evenly. Arrange pecan halves in a single layer over the caramel, pressing gently.
Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
In a large bowl, beat 1/2 cup softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Beat in 1 teaspoon vanilla.
Reduce mixer speed to low. Add the flour mixture in three additions, alternating with buttermilk, beginning and ending with flour. Mix just until combined – do not overmix to avoid a dense cake.
Carefully spoon the batter over the pecans, spreading evenly. Tap the pan gently on the counter to release air bubbles.
Bake for 40-45 minutes, until a wooden skewer inserted into the center comes out clean and the top is golden brown. If browning too fast, tent with foil after 30 minutes.
Remove from oven and let cool in the pan for exactly 10 minutes on a wire rack so the caramel sets. Then run a knife around the edges, place a serving plate on top, and invert carefully. Lift off the pan and remove parchment. Serve warm or at room temperature.

Perfect for a cozy fall evening, this cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. The combination of maple, bourbon, and toasted pecans is absolutely irresistible. Every bite is a sweet, nutty, and boozy delight.

Gluten-Free Caramel Pecan Upside-Down Cake

Nothing beats the warm, gooey goodness of an upside-down cake, and this gluten-free version with caramel pecans is a total game-changer. Using almond flour gives it a tender, nutty crumb that pairs perfectly with the sweet, sticky topping. You’ll love how simple it comes together.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Caramel Pecan Topping

1/4 cup unsalted butter, cubed
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 cup pecan halves

For the Cake

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten (pasture-raised recommended)
1 teaspoon vanilla extract
1 1/2 cups almond flour (finely ground)
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup buttermilk, at room temperature

Instructions

Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
Make the topping: In a small saucepan over medium heat, melt the 1/4 cup unsalted butter. Add the brown sugar and heavy cream, stirring until smooth. Let it bubble for 1 minute, then remove from heat. Pour the caramel into the prepared pan, tilting to coat the bottom evenly. Arrange the pecan halves in a single layer over the caramel. Set aside.
Prepare the cake: In a large bowl, beat the softened 1/2 cup unsalted butter and granulated sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each. Stir in the vanilla.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined—do not overmix. (Tip: Overmixing can toughen the almond flour batter.)
Gently spoon the batter over the pecans and spread it evenly. (Tip: Use an offset spatula to avoid disturbing the nut layer.) Bake for 30–35 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean. (Tip: If the top browns too quickly, tent with foil after 20 minutes.)
Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then invert onto a serving plate. Peel off the parchment paper. Let it sit for 5 more minutes before slicing—this allows the caramel to set slightly.

How dreamy is that caramel pecan topping? The almond flour cake is moist and tender with a subtle nuttiness that complements the sticky-sweet caramel. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat. Trust me, no one will guess it’s gluten-free!

Vegan Caramel Pecan Upside-Down Cake

For a showstopper dessert that's completely plant-based, this Vegan Caramel Pecan Upside-Down Cake delivers all the sticky, nutty goodness without any dairy. It's surprisingly simple to pull together, and the caramel sauce uses coconut cream for a rich, silky texture.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Caramel Topping

1/2 cup coconut cream (from a can, full-fat)
1/2 cup packed light brown sugar
1/4 cup vegan butter (e.g., Miyoko's)
1/4 teaspoon salt
1 cup pecan halves

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 vegan butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar

Instructions

Preheat oven to 350°F. Lightly grease a 9-inch round cake pan.
Make caramel topping: In a small saucepan over medium heat, combine coconut cream, brown sugar, vegan butter, and salt. Stir frequently until sugar dissolves and mixture is smooth, about 3-4 minutes. (Tip: Don't boil too vigorously to avoid separation.)
Pour caramel into prepared pan, tilting to coat bottom evenly. Arrange pecan halves in a single layer over caramel.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat softened vegan butter and granulated sugar until light and fluffy, about 3 minutes. Add vanilla.
In a measuring cup, mix almond milk and apple cider vinegar; let sit 5 minutes to curdle (vegan buttermilk).
Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix until just combined. (Tip: Don't overmix to keep cake tender.)
Gently spoon batter over pecans, spreading evenly.
Bake 35-40 minutes, until a toothpick inserted into center comes out clean. Let cool in pan for 10 minutes. (Tip: Invert while still warm for easier release.)
Invert cake onto a serving plate. Replace any pecans stuck in pan.

Once flipped, the caramel cascades over the tender, spiced cake, creating a gorgeous presentation. Serve it warm with a scoop of vegan vanilla ice cream for an extra indulgent treat.

Mini Caramel Pecan Upside-Down Cakes

Having a party? These mini caramel pecan upside-down cakes are the perfect individual dessert—golden, caramelized, and irresistibly nutty. They're easy to make in a muffin tin and sure to impress.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Caramel Topping

1/4 cup unsalted European-style butter, cut into pieces
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 cup pecan halves

Cake Batter

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 cup unsalted European-style butter, softened
1/2 cup granulated sugar
1 large pasture-raised egg, lightly beaten
1 teaspoon pure vanilla extract
1/3 cup whole milk

Instructions

Preheat the oven to 350°F (177°C). Lightly grease a 12-cup standard muffin tin with softened butter or nonstick spray. For easy removal, line the bottom of each cup with a small circle of parchment paper.
Make the caramel: In a small saucepan over medium heat, melt the 1/4 cup butter. Add the brown sugar and heavy cream, stirring constantly until smooth and slightly thickened, about 2 minutes. Do not boil.
Divide the caramel evenly among the 12 muffin cups, using about 1 tablespoon per cup. Immediately sprinkle 3-4 pecan halves into each cup over the caramel.
Prepare the cake batter: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate medium bowl, beat the softened 1/4 cup butter with the granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
Add the beaten egg and vanilla extract to the butter mixture and beat until well combined, about 30 seconds.
Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the milk, starting and ending with the flour. Mix until just combined—do not overmix, or the cakes will be tough.
Spoon the batter over the caramel and pecans in the muffin cups, filling each about two-thirds full. Smooth the tops with a small spatula.
Bake for 18-20 minutes, until the cakes are golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through for even baking.
Remove from the oven and let the cakes cool in the pan for exactly 2 minutes. This resting time allows the caramel to set slightly without sticking. While still warm, run a thin knife around the edges of each cup to loosen, then invert a flat serving plate or tray over the muffin tin and flip it over carefully. Lift the tin to reveal the cakes. Replace any pecans that may have stuck to the pan.

Just imagine the caramel oozing over the tender cake and toasted pecans—pure bliss. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Caramel Pecan Upside-Down Cupcakes

Just when you thought cupcakes couldn’t get any better, these caramel pecan upside-down cupcakes flip the script. They pack all the sticky, nutty goodness of a classic upside-down cake into a portable, handheld treat that's perfect for any gathering.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Caramel Topping

1/2 cup unsalted butter, melted
1 cup dark brown sugar, packed
1/4 cup heavy cream
1 cup pecan halves

For the Cupcake Batter

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup whole milk

Instructions

Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray.
For the caramel topping, combine 1/2 cup melted unsalted butter, 1 cup packed dark brown sugar, and 1/4 cup heavy cream in a small bowl. Whisk until smooth and no sugar lumps remain.
Spoon about 1 tablespoon of the caramel mixture into the bottom of each lined muffin cup. Sprinkle 3-4 pecan halves on top of the caramel in each cup. Set aside.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt.
In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the 2 lightly beaten pasture-raised eggs one at a time, mixing well after each addition. Beat in 1 teaspoon pure vanilla extract.
With the mixer on low speed, alternately add the flour mixture and 1/2 cup whole milk, beginning and ending with the flour. Mix just until combined; do not overmix. (Tip: Overmixing can make cupcakes dense—stop as soon as the flour disappears.)
Spoon the batter evenly over the pecan-caramel layer in each cup, filling each about two-thirds full. (Tip: Use a cookie scoop for even portions.)
Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a cupcake comes out clean. (Tip: Rotate the pan halfway through for even browning.)
Allow the cupcakes to cool in the pan for exactly 5 minutes—this sets the caramel without sticking. Then invert a wire rack over the pan and carefully flip the cupcakes out. Remove the pan and let the cupcakes cool caramel-side up on the rack. Lift any stuck pecans back into place.

Biting into one of these cupcakes is pure bliss—the tender crumb contrasts with the gooey caramel and crunchy pecans. They’re perfect for picnics or bake sales, and no fork required!

Low-Sugar Caramel Pecan Upside-Down Cake

A guilt-free dessert that doesn't skimp on flavor? This Low-Sugar Caramel Pecan Upside-Down Cake delivers all the gooey, nutty goodness you crave—without the sugar crash. You'll love how the sugar substitute caramel turns perfectly golden over tender pecans.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

1/2 cup granulated erythritol-based sweetener
1/4 cup unsalted butter, cut into pieces
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1 cup pecan halves
1 1/2 cups almond flour
1/2 cup granulated erythritol-based sweetener
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3 large pasture-raised eggs, lightly beaten
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup unsweetened almond milk

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
Make the caramel topping: In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Add 1/2 cup granulated erythritol-based sweetener and stir until fully dissolved, about 2 minutes.
Whisk in 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and 1/2 teaspoon fine sea salt. Bring the mixture to a gentle simmer, then cook for 1 minute until slightly thickened. Remove from heat.
Pour the caramel into the prepared cake pan and spread evenly. Arrange 1 cup pecan halves in a single layer over the caramel. Set aside.
Prepare the cake batter: In a large bowl, whisk together 1 1/2 cups almond flour, remaining 1/2 cup granulated erythritol-based sweetener, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt.
In a separate bowl, combine 3 lightly beaten pasture-raised eggs, 1/2 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 cup unsweetened almond milk. Stir until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix—a few lumps are fine.
Spoon the batter over the pecan layer and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 25 minutes.
Remove the cake from the oven and let it cool in the pan for exactly 10 minutes. Then run a knife around the edge, place a serving plate over the pan, and carefully invert. Lift the pan slowly—any caramel that sticks can be scraped back onto the cake.

Biting into this cake, you get a buttery caramel crunch from the pecans and a moist, tender crumb. For an extra indulgent touch, serve it warm with a dollop of unsweetened whipped cream or a scoop of vanilla ice cream. It’s proof that low sugar doesn’t mean low satisfaction.

Cream Cheese Swirl Caramel Pecan Upside-Down Cake

Let me tell you about this Cream Cheese Swirl Caramel Pecan Upside-Down Cake—a total game-changer for dessert. It’s like your favorite caramel pecan upside-down cake got a creamy, tangy upgrade with a cream cheese ribbon running through the middle. Perfect for impressing guests or just treating yourself on a cozy weekend.

Serving: 10 | Prep Time: 25 minutes | Cooking Time: 50 minutes

Ingredients

Caramel Pecan Topping

6 tablespoons unsalted butter, cubed
3/4 cup packed light brown sugar
1 1/2 cups pecan halves

Cake Batter

1 1/2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup buttermilk, well-shaken

Cream Cheese Swirl

8 ounces full-fat cream cheese, softened
1/4 cup granulated sugar
1 large pasture-raised egg
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F with a rack in the center. Place a 10-inch cast-iron skillet or round cake pan on a baking sheet (to catch any drips).
Make the topping: In the cold skillet, melt the 6 tablespoons cubed butter over medium heat. Add the brown sugar and stir constantly until smooth and bubbling, about 2 minutes. Remove from heat. Sprinkle the pecans evenly over the caramel.
Whisk the cake flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl, beat the 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes. Gradually add the beaten eggs, scraping down the bowl, then mix in 1 teaspoon vanilla.
Add the flour mixture in three parts, alternating with the buttermilk, starting and ending with flour. Mix until just combined—do not overmix. Set batter aside.
Make the cream cheese swirl: In a small bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg and 1/2 teaspoon vanilla until fully incorporated.
Spread half of the cake batter over the pecans in the skillet. Drop spoonfuls of the cream cheese mixture over the batter, then gently spread it into an even layer. Dollop the remaining batter on top and carefully spread to cover the cream cheese.
Run a knife through the layers in a zigzag pattern to create a swirl. Bake for 45–50 minutes, until the top is golden and a skewer inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for exactly 10 minutes. Run a knife around the edges, then invert onto a serving plate. Let cool an additional 10 minutes before slicing.

Every slice offers a beautiful spiral of tangy cream cheese against sticky caramel pecans and tender cake. Serve it warm with a dollop of lightly whipped cream or a scoop of vanilla ice cream for extra indulgence.

Salted Caramel Pecan Upside-Down Cake

Who can resist the magic of a caramel-drenched upside-down cake? This version takes it up a notch with a generous layer of toasted pecans and a sprinkle of flaky sea salt, creating a sweet-salty symphony that's baked to golden perfection.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Caramel Topping

1/2 cup unsalted butter
1 cup packed dark brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt, plus extra for finishing
1 cup pecan halves, toasted

For the Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup whole milk

Instructions

Preheat oven to 350°F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
For the topping: In a small saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar and heavy cream. Cook, stirring constantly, until smooth and bubbling, about 2 minutes. Remove from heat, stir in vanilla and 1/2 teaspoon flaky sea salt.
Pour hot caramel into prepared pan. Sprinkle toasted pecan halves evenly over caramel.
For the cake: In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat 1/2 cup butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Tip: Scrape down bowl halfway to ensure even creaming.
Add beaten eggs and vanilla; mix until just combined.
Gradually add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just smooth; do not overmix.
Spoon batter carefully over pecans and caramel, spreading evenly. Tip: Drop spoonfuls to avoid displacing the nut layer.
Bake for 40-45 minutes, until a toothpick inserted in center comes out clean. Tip: If top browns too quickly, tent with foil after 30 minutes.
Let cake cool in pan on a wire rack for 10 minutes, then invert onto serving plate. Remove parchment. Sprinkle a little more flaky sea salt on top while warm.

Velvety caramel pools around each nutty pecan, while the cake stays tender and buttery. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible dessert that disappears fast.

Conclusion

Dive into these irresistible caramel pecan upside-down cakes—each one is a sweet, nutty delight perfect for any occasion. Try a few, then let us know your favorite in the comments! Love the collection? Share it on Pinterest to inspire fellow bakers.