Pecan Pie Upside Down Cake

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Prep Time 15 min Cook Time 30 min Total Time 45 mins
Servings: 3


oooooooh i can feel the festive feeling in the airrrr! Crisp cold weather, snuggly socks and a whole lotta holiday treats popping into my head!!! So here is a lil twist on a traditional holiday recipe; Pecan pie CAKE!! The cake is super moist and fluffy, the topping is mapley caramelly & indulgent. ENJOY LITTLE BUTTERCUPS ENJOYY!


Pecan Topping

Vanilla Sponge (Dry)



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  1. Preheat your oven to 350F
  2. In a pan add your butter, let it melt then add in your sugar. Cook on low heat till it becomes a syrup texture then add in your pecans and corn starch and give it a good mix so all the pecans are coated
  3. Prepare a baking tin, i used a 8 inch square pan for mine and i wet the baking paper so it moulds well into the pan
  4. Pour in your topping...orrrr bottoming 😂 and put aside while you make your cake!
  5. In a large bowl sieve your flour and then add in the sugar, baking soda and baking powder and mix
  6. In another bowl add in all your wet ingredients and mix
  7. Add the wet ingredients to the dry ingredients and whisk gently to combine ( no lumpy ness, should be a smooth texture)
  8. Pour the mixture into your pan
  9. Whisper some loving words to your cake as it makes its way into the oven
  10. Bake for 30 minutes, you will know the cake is done by piercing it with a sharp knife, if it comes out clean ISSA READDY!
  11. Let it cool in the pan for a couple of minutes then lift out of the pan onto a cooking rack. Grab a plate place it on top of the pan and quickly turn it over.
  12. Slowly peek the baking paper off the cake, if some of the pecans come off thats totally fine just stick them back on!
  13. You can either serve it hot or room temperature! And i personally like it with a whole lotta cream!!!
  14. ♡ Say a little prayer, eat with soooooo much joy and serve with a whole lot of love ! ❤️

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