Pecan Pie Cake

This pecan pie cake brings the flavors of a traditional holiday pie into a soft layer cake. It uses an upside down baking method to create a sticky coating of maple syrup, brown sugar, and toasted nuts right in the pan. The whole process takes about an hour and twenty minutes from start to finish.

Baking the caramel layer at the bottom of the pan keeps the cake moist while it cooks. The batter features buttermilk and warm spices like cinnamon and nutmeg to balance the sweet topping. It makes a reliable dessert for cold weather gatherings or weekend dinners.

Ingredients You Need

• Pecans: Buy raw, unsalted pecans. You can use pre-chopped pieces to save prep time.
• Maple syrup: Use pure maple syrup rather than pancake syrup for a deeper flavor.
• Corn syrup: Light corn syrup prevents the sugar in the topping from crystallizing as it bakes.
• Butter: Choose unsalted butter so you can control the sodium. Soften the butter for the cake batter before mixing.
• Buttermilk: Let the buttermilk sit on the counter for a few minutes to remove the chill. This helps it blend smoothly into the batter.

Exact amounts are in the recipe card below.

How to Make It

Prepare the topping: Line a round cake pan with parchment paper and grease it well. Melt the butter, syrups, brown sugar, and salt in a saucepan until simmering. Pour this mixture into the prepared pan and scatter the larger portion of chopped pecans evenly over the top.

Mix the dry and wet ingredients: Whisk the flour, baking powder, baking soda, salt, and spices in a medium bowl. In a separate large bowl, cream the softened butter and sugars until light. Beat in the eggs one at a time, followed by the vanilla extract.

Finish the batter and bake: Alternate adding the dry ingredients and the buttermilk to the butter mixture. Fold in the remaining chopped pecans. Spread this batter gently over the caramel layer in the pan. Bake until the cake is set and reaches a safe internal temperature.

Cool and invert: Let the cake rest in the pan for a short time to allow the topping to thicken slightly. Flip the pan onto a serving plate while it is still warm so the pecan mixture releases without sticking.

Baking Tips

• Dishes containing eggs must reach a safe internal temperature of 160°F (71°C). You can check this with an instant-read thermometer inserted into the center of the cake.
• If using a 9-inch pan instead of a 10-inch pan, the cake will need more time to bake. Place a baking sheet under the pan to catch any bubbling syrup.
• Do not let the cake cool in the pan for longer than 15 minutes. The caramel layer will harden and stick to the parchment paper if it gets too cold.

Serving Ideas

Serve this cake warm or at room temperature. A scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream balances the sweet pecan topping.

Storing and Freezing

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Reheat slices in the microwave for 10 to 15 seconds until warm.

FAQ

Pecan Pie Cake

Print Recipe

A spiced buttermilk cake baked over a gooey pecan and maple syrup topping that flips out of the pan.

• Author: Sofia
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 80 minutes
• Yield: 1 10-inch cake 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups chopped pecans (150 g)
• 6 tablespoons unsalted butter (85 g)
• 1/3 cup maple syrup (80 ml)
• 1/2 cup packed light brown sugar (110 g)
• 2 tablespoons light corn syrup (30 ml)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour (255 g)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened (226 g)
• 1 cup granulated sugar (200 g)
• 1/4 cup packed light brown sugar (55 g)
• 3 large eggs, room temperature
• 1/2 tablespoon vanilla extract
• 1/2 cup buttermilk, room temperature (120 ml)
• 1/2 cup chopped pecans (50 g)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 10-inch (25 cm) round cake pan. Line the bottom and sides with parchment paper, then grease the paper.
2. In a medium saucepan, combine 6 tablespoons (85 g) butter, maple syrup, 1/2 cup (110 g) brown sugar, corn syrup, and 1/4 teaspoon salt. Bring to a boil over medium heat and simmer for 3 minutes. Stir in 1/2 teaspoon vanilla extract.
3. Pour the hot syrup mixture into the prepared cake pan. Scatter 1 1/2 cups (150 g) chopped pecans evenly over the syrup. Set aside.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, remaining 1/4 teaspoon salt, cinnamon, and nutmeg.
5. In a large bowl, beat 1 cup (226 g) softened butter for 1 minute. Add the granulated sugar and remaining 1/4 cup (55 g) brown sugar. Beat on medium-high speed for 2 minutes until light and fluffy.
6. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Stir in the remaining 1/2 tablespoon vanilla extract.
7. Add half of the flour mixture and mix on low speed. Pour in the buttermilk and stir. Add the remaining flour mixture and stir until just combined. Fold in the remaining 1/2 cup (50 g) chopped pecans.
8. Carefully spread the batter over the pecan topping in the cake pan using a spatula.
9. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean and the cake reaches a safe internal temperature of 160°F (71°C) for dishes containing eggs.
10. Let the cake cool in the pan for 15 minutes. Place a plate over the pan and carefully flip it upside down to release the cake. Let it cool completely before slicing.

Notes

• Dishes containing eggs must reach a safe internal temperature of 160°F (71°C). You can check this with an instant-read thermometer inserted into the center of the cake.
• If using a 9-inch pan instead of a 10-inch pan, the cake will need more time to bake. Place a baking sheet under the pan to catch any bubbling syrup.
• Do not let the cake cool in the pan for longer than 15 minutes. The caramel layer will harden and stick to the parchment paper if it gets too cold.

Keywords: pecan pie cake, fall desserts, Thanksgiving cake, upside down cake, pecan dessert