Georgia Pecan Upside Down Cake: My favorite cake! heavenly good and super irresistible!
This Pecan Upside Down Cake is incredibly delightful! It’s chock-full of pecans and coconut. I will be forever obsessed with the sticky-crunchy-sweetness of this cake from the pecan-coconut combination. This cake is creamy, yet light, and a little chewy with a hint of crunch.
I love Upside-down cakes because they are much easier than making a regular layered cake. Frosting the cake is not required, and there are no layers to stack. Simply sprinkle the topping in the bottom of the pan, then pour the batter on top. The topping magically melts together as the cake bakes. Invert the cake and witness the deliciousness ooze down into and over the cake. You will want to dig straight into the crunchy, candied pecans that rise on top.
What You Need To Make This Georgia Pecan Upside-Down Cake
Topping:
- Toasted pecans
- Shredded coconut
- Brown sugar
- Butter
- Ground cinnamon
- Vanilla extract
- Salt
Cake:
- All-purpose flour
- Brown sugar, packed
- Milk
- Butter
- Eggs
- Baking powder
- Vanilla
- Salt
To make this recipe gluten-free (you should use this ingredient instead):
- Use gluten-free flour instead of all-purpose flour.
Steps To Make Georgia Pecan Upside-Down Cake
Step 1: On a lined and greased pan, spread the pecans, brown sugar, and coconut. On top, sprinkle the cinnamon and salt. Then, drizzle with vanilla extract and melted butter.
Brown sugar:
Cinnamon:
Salt:
Vanilla extract:
Melted butter:
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Step 2: Beat the butter and sugar until creamy. Add the eggs, one at a time, then the vanilla.
Baking powder:
Brown sugar:
Step 3: Next, add the baking powder and salt. Mix well before adding in the flour, milk, and the rest of the flour, mixing after each addition.
Eggs:
Milk:
Step 4: Over the pecan mixture, pour the batter.
Step 5: Bake in the oven until done. Cool the cake in the pan for 5 minutes before inverting it onto a platter. Cool for another 15 minutes, then serve.
Frequently Asked Questions
How to serve Upside-Down Pecan Cake?
This cake is delicious to serve on its own. But even better with a scoop of vanilla ice cream.
How to store?
Before placing it in an airtight container, wrap the pecan cake in plastic wrap, then store it for up to 3 days. Then, keep the cake in the fridge for up to 5 days.
Can I freeze this cake?
Slice the cake and wrap each piece in plastic wrap before keeping them in a freezer-safe, airtight container. Freeze for up to 3 months.
Thaw in the fridge overnight and bring to room temperature before serving.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Georgia Pecan Upside Down Cake
Ingredients
Topping:
- 1 c. shredded coconut
- 2 c. toasted pecans chopped
- 6 tbsp butter melted
- 2/3 c. brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 2 tsp vanilla extract
Cake:
- 2 large eggs
- 2 c. all-purpose flour
- 1 c. brown sugar packed
- 2/3 c. butter softened
- 2 tsp vanilla
- 1 c. milk
- 1/4 tsp salt
- 1 tbsp baking powder
Instructions
- Set the oven to 350 degrees F. Using aluminum foil, line a 9 x 13-inch pan, ensuring the foil slightly hangs over the sides, then grease with non-stick spray.
- In the prepared pan, spread the pecans, brown sugar, and 1 c. of the coconut. On top, sprinkle the cinnamon and salt. Then, drizzle with vanilla extract and melted butter.
- Place 2/3 c. butter and 1 c. brown sugar in a medium bowl. Beat using an electric mixer on medium speed until creamy. While mixing on low, add the eggs (one at a time). Beat in the vanilla until well blended.
- Next, add the baking powder and salt. Beat again on low speed until combined. Add half of the flour, then milk and the rest of the flour, mixing every after each addition.
- Over the pecan mixture in the prepared pan, pour the batter. Place in the preheated oven and bake for about 35 to 45 minutes or until a toothpick inserted in the middle comes out clean.
- Around the sides of the pan, run a knife to loosen the cake. Let the cake cool for 5 minutes in the pan before inverting it onto a platter. Before serving, cool the cake for another 15 minutes.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
