This Pumpkin Pecan Upside Down Cake is the quintessential fall snack cake: a gooey, caramelized pecan topping baked beneath a fluffy pumpkin cake, then flipped over to reveal a glossy pecan layer that’s as beautiful as it is delicious.
Earlier this year I shared an upside-down pecan carrot cake and the response was overwhelming — so many readers made it and loved it. That inspired me to try a pumpkin version for fall, and I think this one might be my favorite. The combination of pumpkin, warm spices, maple and pecans is hard to beat.
Why I love this pecan upside down cake
It’s hard to go wrong with pumpkin and pecans together. Here are a few reasons this cake stands out:
- Only a small saucepan is needed for the pecan topping — quick and simple.
- One bowl for the cake batter keeps cleanup minimal.
- Sweet and buttery without being cloying — the pecans, maple and spices balance the sweetness.
- Light, fluffy cake that still looks impressive on the table with minimal effort.
If you enjoy this recipe, you may also like my pecan pie brownies, salted caramel pecan pie, homemade caramel sauce, and pumpkin muffins with pecan streusel and maple glaze — all recipes that pair well with fall flavors.
Ingredients for pecan upside down cake
Below are a few notes on the key ingredients to help you get the best results.
- Butter: Salted butter works well here; if you use unsalted butter, add a pinch of salt. The butter in the topping will be melted in the pan, so its initial temperature doesn’t matter.
- Maple Syrup: Use pure maple syrup for flavor clarity — it pairs beautifully with pumpkin and pecans.
- Flour: All-purpose flour is recommended. If possible, weigh flour with a digital scale for accuracy, since spooning and leveling can vary.
- Leavening: This recipe uses both baking powder and baking soda to give the cake a nice rise and a tender crumb.
- Sugars: A mix of granulated and light brown sugar adds moisture and depth. The topping uses brown sugar and maple for that caramelized pecan finish.
- Oil: Neutral oil (canola or vegetable) helps produce a spongy texture. Any neutral-flavored oil will work.
- Dairy: Greek yogurt or sour cream adds moisture and tang; plain unsweetened yogurt is also fine.
- Pumpkin: Use pumpkin puree, not pumpkin pie filling, for the proper texture and flavor.
- Spices: Pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, cloves and allspice gives the cake its autumn profile.
Step-by-Step Instructions
Step 1: Make the topping. In a small saucepan, melt butter with light brown sugar and maple syrup over medium-low heat, whisking until smooth.
Step 2: Remove from heat, fold in vanilla, a pinch of cinnamon, and the chopped pecans. Spread this mixture evenly in a prepared baking pan.
Step 3: Whisk the wet ingredients for the cake in a large bowl: oil with both sugars, then add eggs one at a time. Stir in the yogurt and pumpkin until smooth.
Step 4: Add dry ingredients—flour, baking powder, baking soda, salt and spices—and whisk just until the last streaks of flour disappear. Spread the batter gently over the pecan topping.
Step 5: Bake at 350°F (convection 350°F/177°C as noted in the recipe block) for about 40–50 minutes, until the tallest part of the cake springs back when pressed or a toothpick inserted comes out clean.
Step 6: Let the cake rest 10 minutes, then invert it onto a flat surface. While the pecan layer is still warm, score the top with a sharp knife to mark slices; once the cake has cooled completely you can cut clean pieces along those marks.
How to keep the pecans from sticking to the pan
Caramelized sugar can cling to the pan edges as the cake cools. Line the pan with a strip of parchment that spans the width and leaves an overhang on one side; this makes lifting and flipping easier. Right after the cake comes out of the oven, run a knife gently around the edges to loosen any sticky spots before it cools.
How to get clean slices with a pecan topping
If you wait until the entire cake is cool and then try to cut it, the pecans may crack and mash the cake. For neat slices, use a sharp knife to score through the pecan layer while it’s still warm, marking the portions. After the cake cools, slice all the way through along those score lines for clean pieces.
Frequently Asked Questions
I haven’t tested every nut, but the method should work with walnuts, blanched hazelnuts, peanuts, or macadamias. Each will give a slightly different flavor and texture.
Yes. The cake retains moisture well; make it 1–2 days before serving and store properly (see storage notes below).
Options include an 8″ round (you may need to add a few minutes to the bake time), an 8″ square (what I used), or a 9″ round (similar bake time to an 8″ square). Doubling the recipe will work for a 9×13″ pan but watch baking time and test for doneness.
Gently press the tallest part of the cake—if it springs back it’s done. A toothpick inserted in the center should come out clean or with a few moist crumbs, but not wet batter.
How to store pecan upside down cake
Store the cake covered with a cake dome or in an airtight container at room temperature for 2–3 days. Refrigerate for an additional 2–3 days if needed. For longer storage, freeze slices in an airtight container inside a freezer bag with excess air removed; thaw at room temperature for a few hours before serving.
Thanks for reading. If you make this Pumpkin Pecan Upside Down Cake and have questions, please leave a comment so I can respond. If you try the recipe, I’d appreciate feedback and a rating — it helps me improve and know what you liked.
Happy baking!
Love, B
Snack Cakes
Pumpkin Pecan Upside Down Cake Recipe
Equipment
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Stainless Steel Pan
-
Kitchen Scale
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Parchment Sheets
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Whisk
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Bowl with Lids
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8 Inch Square Baking Pan
Ingredients
Pecan Topping
- 85 grams salted butter, room temperature
- 70 grams light brown sugar, lightly packed
- 60 mL pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 180 grams roughly chopped pecans
Pumpkin Cake
- 60 mL canola oil, or any neutral oil
- 100 grams granulated sugar
- 100 grams light brown sugar, lightly packed
- 2 large eggs, room temperature
- 56 grams Greek Yogurt, or sour cream
- 180 grams pumpkin puree, I use Libby’s, thick consistency
- 150 grams all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp allspice
Method
Pecan Topping
- Preheat the oven to 350°F (177°C) convection. Grease and line a square 8×3 inch baking pan with baking spray and parchment paper.
- Combine butter, light brown sugar and maple syrup in a saucepan over medium-low heat and whisk until smooth.
- Remove from heat and stir in vanilla, ground cinnamon and the chopped pecans.
- Spread the pecan mixture evenly into the prepared pan and set aside while you make the pumpkin cake.
Pumpkin Cake
- In a large bowl, whisk together the oil with the granulated and light brown sugars until combined.
- Add the eggs, one at a time, whisking each until fully incorporated.
- Whisk in the yogurt and pumpkin puree until smooth.
- Add flour, baking powder, baking soda, salt and spices; whisk until the flour is fully incorporated.
- Gently spread the pumpkin batter over the pecan topping and bake for 40–45 minutes, or until the cake springs back in the center or a toothpick comes out clean.
- After removing from the oven, run a knife around the edge of the pan to release any sticky spots.
- Let the cake rest 10 minutes, then place a cake board or cutting board on top of the pan and invert. Gently remove the pan.
- Remove parchment and gently score the pecans while warm to mark slices.
- Allow the cake to cool completely and then slice through the score marks.
Notes
- Store airtight at room temperature for 2–3 days, refrigerate up to a week, or freeze slices for 1–2 months.
Nutrition
Calories: 228kcal
Carbohydrates: 29g
Protein: 3g
Fat: 12g
Sugar: 19g