Pecan Upside Down Cake Extravaganza

Emy’s kitchen magic is at it again with her recent creation—a luscious Pecan Upside Down Cake posted just five days ago. This delectable treat is a symphony of flavors, blending rich butterscotch caramel, crunchy pecans, and a moist, nutty cake. Emy’s recipe promises to satisfy your sweet tooth and elevate your dessert game. Let’s dive into the details of crafting this indulgent Pecan Upside Down Cake.


For the Butterscotch Caramel Sauce:

  • 310 ml sugar
  • 60 ml (1/4 cup) Scotch (whiskey or bourbon)
  • 60 ml (1/4 cup) water
  • 30 ml (2 tbsp.) light corn syrup, preferably
  • 250 ml (1 cup) hot cream
  • 60 ml (1/4 cup) salted butter
  • 375 ml (1 1/2 cups) pecan halves

For The Cake:

  • 500 ml (2 cups) all-purpose flour
  • 180 ml (3/4 cup) pecans, finely chopped in a food processor
  • 5 ml (1 tsp) baking soda
  • 1 ml (1/4 tsp) salt
  • 125 ml (1/2 cup) unsalted butter
  • 60 ml (1/4 cup) canola oil
  • 375 ml (1 1/2 cups) brown sugar
  • 5 ml (1 tsp) vanilla extract
  • 3 eggs
  • 250 ml (1 cup) buttermilk

How To Make Pecan Upside Down Cake:

  1. Preparation:
    • Preheat the oven to 180°C (350°F) and position the rack in the center.
    • Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, allowing it to hang over two sides. Place them on a cookie sheet.
  2. Butterscotch Caramel Sauce:
    • In a saucepan, bring sugar, Scotch, water, and syrup to a boil.
    • Cook without stirring until the mixture turns golden.
    • Remove from heat and gradually add hot cream and butter.
    • Bring to a boil again, stirring until the mixture is smooth.
    • Divide the caramel into the baking dishes and sprinkle half of the pecans on top.
  3. Cake Batter:
    • In a bowl, combine flour, finely chopped pecans, baking soda, and salt. Set aside.
    • In another bowl, cream together butter, oil, brown sugar, and vanilla.
    • Add eggs one at a time, beating until the mixture is smooth.
    • At low speed, add dry ingredients alternately with buttermilk.
  4. Baking:
    • Carefully divide the batter into the baking dishes over the caramel.
    • Bake for about 50 minutes.
    • Let it cool for about 30 minutes.
  5. Assembly:
    • Invert one cake onto a serving platter.
    • Invert the second cake onto a baking sheet and slide it onto the first.
    • Let it cool completely.
  6. Serving:
    • Serve warm or cold and top with whipped cream if desired.


Emy’s Pecan Upside Down Cake is not just a dessert; it’s a celebration of decadence and culinary finesse. With layers of butterscotch caramel, crunchy pecans, and a moist pecan-infused cake, each bite is a journey into sweetness. Whether served warm or chilled, with or without whipped cream, Emy’s creation is a testament to the joys of baking. So, gather your ingredients, preheat that oven, and savor the irresistible taste of this Pecan Upside Down Cake extravaganza!

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