A Buttery, Sweet, and Nutty Cake That’s Perfect for Fall
If you’re searching for a simple yet impressive dessert, this Easy Pecan Upside Down Cake is the perfect choice. With buttery caramelized pecans layered over a soft, fluffy yellow cake, every bite melts in your mouth. It’s rich, sweet, and packed with flavor — a true showstopper for Thanksgiving, fall gatherings, or any time you crave something cozy and delicious.
This recipe is vegetarian-friendly, quick to prepare, and guaranteed to impress your family and guests.
Why You’ll Love This Recipe
- Effortless and delicious – Made with a boxed cake mix for quick prep.
- Beautiful presentation – The caramelized pecan topping looks stunning when flipped.
- Perfect texture – Crunchy on top, soft and moist underneath.
- Ideal for holidays – A warm and comforting dessert for fall and Thanksgiving.
Ingredients
For the Topping:
- ½ cup butter
- 1 cup light brown sugar
- 1 ½ cups pecan halves
For the Cake:
- 1 box yellow cake mix
- 1 package instant vanilla pudding mix (3.4 oz)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan. - Prepare the Caramelized Topping:
In a small saucepan, melt butter and brown sugar over medium heat until smooth and bubbly.
Pour the caramel mixture evenly into the bottom of your baking pan.
Arrange pecan halves on top of the caramel layer. - Make the Cake Batter:
In a large bowl, combine yellow cake mix, pudding mix, eggs, oil, and water.
Beat with an electric mixer for 2 minutes until smooth. - Assemble the Cake:
Gently pour the cake batter over the pecan topping, spreading evenly. - Bake:
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. - Invert and Serve:
Let the cake cool for 5 minutes. Place a serving platter over the pan and carefully flip it upside down.
Serve warm to enjoy the gooey caramel pecan topping.
Tips for Success
- Use fresh pecans for the best flavor and crunch.
- For extra richness, substitute milk for water in the cake batter.
- Serve with whipped cream or vanilla ice cream for a decadent dessert.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 5 days.
Nutritional Information (Per Serving)
- Calories: 320
- Sugar: 26g
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Sodium: 270mg
Perfect for Every Occasion
This Easy Pecan Upside Down Cake is a crowd-pleasing dessert for Thanksgiving, Christmas, or any cozy weekend dinner. The combination of soft cake, caramelized sugar, and toasted pecans delivers a comforting flavor that tastes homemade but comes together in minutes.
Serve it warm and watch it disappear fast!
Print
Easy Pecan Upside Down Cake Recipe with Caramelized Topping
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy pecan upside down cake features a caramelized pecan topping over a soft, buttery yellow cake. A perfect fall dessert that’s sweet, nutty, and ideal for Thanksgiving.
Ingredients
½ cup butter
1 cup light brown sugar
1 ½ cups pecan halves
1 box yellow cake mix
1 package instant vanilla pudding mix (3.4 oz)
3 large eggs
½ cup vegetable oil
1 cup water
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Melt butter and brown sugar in a saucepan until smooth. Pour into the bottom of the pan.
3. Arrange pecan halves over the caramel mixture.
4. In a bowl, combine cake mix, pudding mix, eggs, oil, and water. Beat for 2 minutes.
5. Pour batter evenly over the pecan layer.
6. Bake for 40–45 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes, then invert onto a serving platter.
8. Serve warm with whipped cream or ice cream.
Notes
Replace water with milk for extra richness.
Use fresh pecans for best flavor.
Store covered for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
