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Gooey Caramel Pecan Upside-Down Cake | Fall Dessert
Jenna Parker

Gooey Caramel Pecan Upside-Down Cake

A rich autumnal dessert featuring a buttery caramel pecan topping atop a moist, butter-flavored cake. The caramelized pecans and gooey glaze create a perfect contrast of textures, ideal for fall gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 cups coarsely chopped pecans
  • 1 high-quality butter-flavored cake mix (prepared according to package instructions)
  • Eggs as instructed on cake mix package
  • Milk as instructed on cake mix package

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 13x9-inch baking pan.
  2. In the pan, combine melted butter, brown sugar, corn syrup, and salt. Press half the pecans into the mixture to coat the base.
  3. Pour prepared cake batter evenly over the pecan layer. Sprinkle remaining pecans on top of the batter.
  4. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before inverting onto a serving platter.

Notes

Use unsalted butter for better control of sodium levels.
Chop pecans coarsely for structural integrity.
Let cake cool fully before inverting to allow caramel to set properly.
Store covered at room temperature up to 2 days.