This Sticky Caramel Pecan Upside-Down Cake is pure indulgence. It’s moist, buttery, loaded with crunchy pecans, and drenched in a thick, sticky caramel that soaks into every bite. I love how it turns out of the pan with a gorgeous, glistening top that’s both impressive and irresistibly delicious. Whether I’m baking for a special occasion or a cozy night in, this cake always delivers that wow factor.

Why You’ll Love This Recipe

I adore this recipe because it’s so much more than just a cake. The gooey caramel topping melts into the fluffy crumb below, creating a rich, buttery texture that stays moist for days. The pecans add a wonderful crunch and nutty flavor that balances the sweetness perfectly. Plus, flipping the cake out of the pan to reveal the glossy topping is so satisfying—it makes me feel like a pro every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Caramel Pecan Topping

1/2 cup butter
1 cup brown sugar
1/4 cup honey
1 1/2 cups chopped pecans

For the Cake Batter

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

Directions

I preheat my oven to 350°F (175°C) and grease a 9-inch round cake pan or a deep pie dish generously.
For the topping, I melt the butter in a saucepan over medium heat. I stir in the brown sugar and honey until the mixture is smooth and bubbling.
I pour the caramel into the prepared pan and sprinkle the chopped pecans evenly over the top. I set it aside while making the cake batter.
In a large mixing bowl, I cream the softened butter and granulated sugar until light and fluffy. I beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet, alternating with the milk and sour cream, mixing just until combined.
I gently spoon the batter over the pecan caramel layer in the pan, smoothing the top.
I bake the cake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let the cake rest for 5–10 minutes before inverting it onto a serving plate. I make sure to do this while it’s still warm so the caramel flows beautifully over the cake.

Servings and timing

This recipe makes 8 servings.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

Bourbon Caramel: I sometimes add a tablespoon of bourbon to the caramel sauce for a grown-up twist.
Spiced Cake: I add cinnamon or nutmeg to the batter for a warm, fall-inspired flavor.
Maple Version: I replace the honey with maple syrup for a more robust, earthy sweetness.
Mini Cakes: I make this in a muffin tin for individual upside-down cakes—perfect for parties.
Nut Swap: If I’m out of pecans, I use walnuts or even slivered almonds for a different texture.

storage/reheating

I store the cake tightly covered at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for about 15–20 seconds. If I want the caramel to melt and get glossy again, I reheat it in the oven at 300°F (150°C) for 10–15 minutes.

FAQs

Can I make this cake ahead of time?

Yes, I can bake it a day in advance. I just reheat it gently before serving to bring back that sticky, glossy caramel finish.

What’s the best way to flip the cake?

I let it cool for about 5–10 minutes after baking, then place a plate over the pan and flip it confidently in one smooth motion. If any caramel sticks, I scrape it out and spoon it back over the cake.

Can I use light brown sugar instead of dark?

Absolutely. I usually use dark brown sugar for a richer flavor, but light brown sugar works perfectly too.

What if I don’t have sour cream?

I’ve used plain Greek yogurt as a substitute with great results. It keeps the cake moist and tender.

Do I have to use a round pan?

Not at all. I’ve made this in an 8×8-inch square pan and it turned out just as delicious. I just make sure the pan is deep enough to hold the caramel and batter.

Conclusion

This Sticky Caramel Pecan Upside-Down Cake is the kind of dessert that feels like a warm hug. It’s rich, sweet, and completely satisfying with every bite. I love how it combines simplicity with elegance, making it a go-to for everything from casual family dinners to special occasions. Once I made it the first time, it quickly became one of my favorite show-stopping cakes.