Best Upside Down Pecan Cake Recipes

PECAN UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
• In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.

PECAN PIE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
• In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
• Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
• In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

PEAR-PECAN UPSIDE-DOWN CAKE

Steps:

• Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down.
• Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time.
• With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes.
• Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired.

PEACH AND PECAN UPSIDE-DOWN CAKE

Steps:

• Peach and Pecan Topping:
• Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute. Pour mixture into 9-inch-diameter cake pan with 2-inch-high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter.
• Cake:
• Position rack in center of oven; preheat to 350°F. Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 tablespoon at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula.
• Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer cake to rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 minute, then very slowly lift off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temperature.
• Cut cake into wedges. Serve with vanilla ice cream or whipped cream.

APPLE PECAN UPSIDE DOWN CAKE

Steps:

• Peel, core and slice apples about 1/4 inch thick. Place in a mixture of water and lemon juice to prevent browning. Set aside.
• Preheat oven to 450°F.
• Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes. Check frequently to prevent burning.
• Reduce oven temperature to 325°F.
• Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring, just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
• Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top butter-sugar mixture. Drain and pat dry apples and place in circles, slightly overlapping, over pecans.
• Sift flour, baking powder, cinnamon and salt into bowl. Using electric mixer, beat butter at medium speed until light and fluffy. Add sugar and continue beating until creamy, 3 to 5 minutes. Add egg and vanilla and continue beating until completely incorporated.
• Reduce speed to low, add flour mixture and milk, alternating, in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
• Spoon batter over topping and spread carefully so batter is even.
• Bake 55 minutes, or until tester comes out clean. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes.
• Invert pan over large plate and let stand 3 minutes. Carefully remove pan.
• Serve warm with fresh whipped cream.

BOURBON SPIKED PEACH PECAN UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 375 degrees F.
• For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the peaches, cut-side down, on top. Drizzle the bourbon over the fruit.
• For the batter: Whisk together the flour, pecans, baking powder, baking soda and salt in a medium bowl.
• Beat together the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
• Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let rest for 15 minutes and then invert onto a platter. Cool to room temperature before serving. Serve with scoops of vanilla ice cream if using.

CRANBERRY PECAN UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.

MAKEOVER PECAN UPSIDE-DOWN CAKE

Steps:

• In a small bowl, combine the butter, brown sugar, corn syrup and pecans. Spread evenly into a 13x9-in. baking pan coated with cooking spray. Set aside., In a large bowl, combine the remaining ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature.

CHOCOLATE PINEAPPLE-CHERRY-PECAN UPSIDE DOWN CAKE

Steps:

• Grease and flour a bundt pan. Lay pineapple slices in bottom of pan (mine held six slices), then put a maraschino cherry in the middle of each slice.
• Roughly chop the remaining pineapple slices.
• Combine cake mix, extract, eggs and vegetable oil with mixer, until all cake mix is somewhat moist. Fold in, by hand, the pie filling, chopped pineapple and pecans.
• Spoon batter evenly over the pineapple slices in bundt pan. Bake at 350F for 40-50 minutes or until toothpick inserted in middle comes out clean.
• Let cool slightly in pan then invert cake onto a platter.

PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING

Steps:

• Preheat the oven to 350 degrees.
• Line the bottom of a 9-inch square pan with parchment paper.
• Melt the butter in a small saucepan over medium heat.
• Add the brown sugar and whisk until smooth.
• Pour the brown sugar into the bottom of the prepared pan.
• In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture.
• In a large bowl, whisk together the eggs, pumpkin puree, and oil.
• In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
• Stir the flour mixture into the pumpkin mixture.
• Carefully spread the batter over the cranberry pecan topping.
• Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
• Let cool for 10 minutes on a wire rack.
• Place a large plate or platter on top of the cake.
• Invert the cake and plate together, then remove the pan.
• Carefully peel off the parchment paper.
• Let cool completely before serving.
• Serve with Chantilly Cream, optionally.
• For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
• The cream should hold its shape but still be satiny in appearance.
• It should never be grainy.

APRICOT-PECAN UPSIDE-DOWN CAKE

Steps:

• Make topping
• Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over. Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.
• Make cake
• Whisk flour, baking powder, nutmeg and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and creamy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients alternately with milk in 3 additions.
• Spoon batter over apricots. Bake cake until top is golden and tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer pan to rack. Run knife around pan sides. Cool cake on rack 10 minutes. Place plate over pan; invert cake onto plate. Gently lift off pan.
• Set cake pan over low heat and whisk any sugar mixture remaining in pan until syrupy, about 30 seconds. Pour syrup over cake. Serve warm with whipped cream

CINNAMON SPICED APRICOT PECAN UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until a mixture that looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the apricots, cut-side down, on top.
• Whisk the flour, pecans, baking powder, cinnamon, baking soda and salt together in a medium bowl.
• Beat together the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
• Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.

CHERRY PECAN UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar; top with pecans., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Spoon over pecan layer. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For topping, in a large bowl, beat cream and cheese until it begins to thicken. Gradually add confectioners' sugar and extracts; beat until stiff peaks form. Serve with cake.

PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING

Steps:

• Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
• Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.

PEACH PECAN UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees. Butter 10-inch round cake pan.
• Make topping: Place pecans in small baking pan and toast in oven until fragrant, about 10 minutes. Let cool.
• Melt butter in small saucepan over medium-high heat. Stir in brown sugar, corn syrup, and bourbon. Heat to boiling and boil, stirring constantly, until thickened to consistency of syrup, about 5 minutes. Pour into prepared pan. Cut peaches into 1/2-inch-thick slices and arrange in concentric circles on syrup. Arrange pecans decoratively between peaches.
• Make cake batter: Sift flour, cornstarch, baking powder, and salt together into mixing bowl.
• Beat eggs and sugar together in mixer bowl on medium-high speed until thick and doubled in volume.
• Mix vanilla and melted butter in small bowl. Stir large spoonful of egg mixture into butter mixture, then gently fold back into egg mixture. Using rubber spatula, gently fold in flour mixture 1/4 cup at a time. Pour batter evenly over peaches.
• Bake until cake is golden and center springs back when lightly pressed, 30-35 minutes. Immediately run table knife around edge of cake and invert onto serving plate. Serve.

UPSIDE-DOWN PECAN CAKE

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes. Let cool, then coarsely chop 1/2 cup pecans. Set remaining aside.
• Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes. Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside.
• In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside. With an electric mixer, beat remaining 1/2 cup butter and remaining cup sugar until light and fluffy. Beat in eggs, one at a time, until combined.
• In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest. Pour into prepared pan, smoothing top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.

CHOCOLATE-PECAN UPSIDE-DOWN CAKE

Steps:

• Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
• Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
• Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
• Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
• Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
• Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.

APPLE PECAN RAISIN UPSIDE DOWN CAKE

Steps:

• Mix together in a heavy skillet the first five ingredients (apples thru pecans).
• Simmer for 10 minutes and cool.
• Mix together remaining ingredients and beat until well blended.
• Pour batter over apple mixture and bake at 350° for 50 minutes.
• Turn cake upside down onto plate immediately.
• Leave for a few minutes so all the apples and sauce will fall onto the cake.

CHOCOLATE PECAN UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350ºF.
• Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
• Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
• Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
• Add the brown sugar and water, stir and bring to a boil.
• Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
• Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
• Add the remaining pecans and mix well.
• Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
• Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
• Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
• Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
• Bake for 45-50 min or until tested clean.
• Let stand in pan on a wire rack for 30 minute.
• Run a knife around the inside and outside edges of the cake.
• Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
• Remove pan and replace any pecans that have come off the cake.
• Cool completely, and serve.

~ PINEAPPLE PECAN UPSIDE DOWN CAKE ~

Steps:

• 1. In a 9 - 10 inch cast iron skillet, melt 1/4 cup butter over medium heat. Stir in the brown sugar until it's all wet with butter. Place a pineapple ring in the center, then remaining rings evenly around center one. Place a cherry in the center of each ring. Fill in any bare spots with pecans.
• 2. Preheat oven ton350 degree F. In a medium bowl, beat 1/2 cup butter with the sugar until fluffy. Add eggs one at a time, beating well after each. Beat in the vanilla.
• 3. Sift together, flour, salt baking powder and cinnamon.
• 4. In a glass measuring cup, add the milk and pineapple juice. Start beating in the flour mixture alternating with the milk/ pineapple mixture, until all is incorporated. Carefully, spread batter evenly over pineapples. Place in preheated oven and bake for 45 minutes or until puck comes out clean.
• 5. Cool for 10 minutes, then with a thin, sharp knife, run around the inside edge of cake. Invert onto a plate and remove skillet.
• 6. Cool, slice and enjoy!!