Caramel Pecan Upside-Down Cake

If you love Southern desserts, this Caramel Pecan Upside-Down Cake will become an instant favorite. Featuring a gooey layer of buttery caramel and coarsely chopped pecans baked beneath a soft, golden cake, it’s flipped after baking to reveal a glossy, nutty topping that looks as decadent as it tastes. Made easy with a boxed butter cake mix and finished in a cast iron skillet, this crowd-pleaser is ideal for holidays, gatherings, or just treating yourself on a quiet night in.

Why You’ll Love This Recipe

• Quick but Impressive: Starts with a boxed cake mix but tastes homemade.
• One-Pan Magic: Made in a cast iron skillet for easy prep and showstopping presentation.
• Rich Caramel Topping: Brown sugar and corn syrup form a luscious layer with pecans.
• Perfect Texture: Soft cake meets crunchy, buttery pecans in every bite.
• Flexible: Can be made in a pie dish or casserole dish if a skillet isn’t available.

Ingredients

• 1 cup unsalted butter, divided
• 1/2 cup firmly packed brown sugar
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 1 cup coarsely chopped pecans
• 1 (15.25-ounce) box butter flavored cake mix
• 3 large eggs
• 1 cup water

Directions

Step 1: Prepare the Caramel Pecan Layer

1. Preheat oven to 325°F (165°C).
2. Place a well-seasoned 10.25-inch cast iron skillet over medium-low heat.
3. Add 1/2 cup butter, brown sugar, corn syrup, salt, and chopped pecans.
4. Stir frequently until the butter melts and sugar is fully dissolved, forming a smooth, sticky caramel sauce.
5. Remove skillet from heat and set aside. The caramel layer should remain in the pan’s base.

Mix the Cake Batter

1. In a large bowl, melt the remaining 1/2 cup butter and let it cool slightly.
2. Add the butter flavored cake mix, eggs, and water.
3. Beat with an electric mixer or whisk for about 2 minutes, until the batter is smooth and well-combined.

Assemble and Bake

1. Carefully pour the cake batter evenly over the caramel pecan mixture in the skillet—do not stir.
2. Gently smooth the top of the batter with a spatula.
3. Place skillet in the oven and bake for 45 to 50 minutes, or until the center is set and a toothpick inserted comes out clean.
   • Tip: Place the skillet on a rimmed baking sheet or pizza pan to catch any possible drips.

Invert and Serve

1. Let the cake cool in the skillet for about 10 minutes.
2. Run a spatula or butter knife around the edges if needed to loosen the sides.
3. Place a large serving plate or platter over the skillet.
4. Using oven mitts or a dish towel (the skillet will still be hot!), carefully flip the skillet and plate together to invert the cake.
5. Gently lift the skillet off the cake.
6. Scoop any remaining caramel pecans from the skillet and spoon over the cake.
7. Serve warm and enjoy!

Pro Tips and Variations

• No Cast Iron Skillet? Use a 10-inch deep-dish pie plate or 2-quart casserole dish. Cook the caramel layer in a saucepan, pour it into the greased baking dish, then top with batter and bake.
• Boost Flavor: Add 1/2 teaspoon of vanilla or a pinch of cinnamon to the caramel mixture.
• Pecan Substitutes: Try chopped walnuts or almonds for a twist.
• Add Bourbon: Stir a splash of bourbon into the caramel mixture for an adult-friendly version.
• Serve with Ice Cream: A scoop of vanilla bean on top makes it even more indulgent.

Serving Suggestions

• Best served warm, either plain or with:
  • A scoop of vanilla or butter pecan ice cream
  • A dollop of whipped cream
  • A drizzle of extra caramel or maple syrup
• Ideal for holiday tables, Sunday dinners, or potluck parties.

Storage/Reheating

• Room Temperature: Store loosely covered for 1–2 days.
• Refrigerate: Keep in an airtight container for up to 4 days.
• Reheat: Warm individual slices in the microwave for 20–30 seconds.
• Freeze: Wrap slices tightly in foil and freeze for up to 2 months. Thaw and reheat before serving.

FAQs

Can I use a different cake mix?
Yes, yellow or vanilla cake mix works great—just use one with butter flavor if possible for richness.

What if I only have salted butter?
Use it, but skip the added salt in the caramel layer.

Do I have to toast the pecans first?
No need—they’ll toast beautifully during baking in the caramel layer.

Can I use a springform pan?
Not recommended unless fully sealed, as the caramel can leak.

Conclusion

This Caramel Pecan Upside-Down Cake is the epitome of easy Southern elegance. With gooey pecans swimming in homemade caramel sauce and soft, buttery cake on top (or underneath, depending how you look at it!), this dessert turns any meal into a celebration. And with no mixer needed and just one skillet, you’ll be amazed at how effortlessly indulgent it is.

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