My "Thanksgiving Pecan Cake" Makes Everyone Forget All About Pie

While I actually don’t mind making a flaky pie dough, baking a pie always feels like a little too much when I’m managing a Thanksgiving main and all the sides. I want big flavor, but without any chilling, rolling, and flouring my counter (one of my least favorite things, personally). That’s why this cake is just so freaking great.

This pecan upside-down cake requires no stand mixer, no laminating dough, and no blind baking — and about 15 minutes of prep time. Even better, it’s served at room temperature so you can make it early in the day and let it sit out on the counter to taunt all of your guests.

During recipe testing, I brought this cake to my monthly record club (it’s like a book club, but for an album), and everyone wanted a slice. We all decided that in addition to giving serious pecan pie vibes, the cake was like biting into a giant sticky bun. To say it’s a crowd-pleaser is an understatement — especially with a little sprinkle of flaky salt on top. It takes everything to the next level, with or without a scoop of ice cream.

Why You’ll Love It

• No fussy crust. Don’t bother making a crust for pecan pie — this hits all the notes without any of the effort.

• It’s just like a giant sticky bun! The gooey pecan topping and ripple of cinnamon sugar give serious sticky bun vibes.

Key Ingredients in Pecan Upside-Down Cake

• Pecans: It’s worth it to chop the pecans yourself; they have a better flavor than the pre-chopped kind.

• Honey: You can use honey or corn syrup as the base for the gooey topping, but honey will have a richer flavor.

• Brown sugar: Light or dark brown sugar both work here; dark brown sugar will have a slightly deeper molasses flavor.

• Sour cream: This keeps the cake tender and moist. Full-fat Greek yogurt also works well.

• Cinnamon: A layer of cinnamon sugar rippling through the center of the cake brings the topping flavor through the rest of the cake.

• Flour: Regular all-purpose flour works best here.

• Flaky salt: Although optional, I love the balance of a little salt with the sticky sweet topping.

How to Make Pecan Upside-Down Cake

1. Make the pecan topping. Combine brown sugar, butter, salt, and honey in a saucepan over medium-low heat and cook until the butter is melted and sugar is dissolved. Stir in chopped pecans, then transfer to a greased round cake pan and spread in an even layer.

2. Make the batter. Whisk together all-purpose flour, baking powder, and baking soda. In a separate bowl, whisk together sour cream, eggs, granulated sugar, neutral oil, and vanilla. Add the dry mixture and stir until just combined. In a separate bowl, mix together brown sugar and cinnamon.

3. Assemble the cake. Dollop half of the cake batter over the pecans in the cake pan and spread in an even layer. Sprinkle evenly with the cinnamon sugar mixture, then dollop with the remaining cake batter and carefully spread it in an even layer.

4. Bake the cake. Bake until deep golden-brown and a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then run a knife along the edges to loosen the cake. Invert onto a serving plate and sprinkle with flaky salt. Let cool to room temperature before cutting into it.

More Upside-Down Cakes to Try

• Caramel-Pear Upside-Down Cake

• Pineapple Upside-Down Cake (or try the cupcake version)

• Upside-Down Strawberry Skillet Cake

• One-Bowl Banana Upside-Down Cake

• Upside-Down Carrot Cake

• Instant Pot Berry Upside-Down Cake

Pecan Upside-Down Cake Recipe

Bottoms up!

Prep time 15 minutes

Cook time 45 minutes

Serves 8

Ingredients

For the pecan topping:

• Butter or cooking spray, for the pan

• 1/2 cup packed light or dark brown sugar

• 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces

• 1/4 cup honey or light corn syrup

• 1/8 teaspoon kosher salt

• 1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped

For the cake:

• 3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature

• 2 large eggs, at room temperature

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 cup granulated sugar

• 1/2 cup neutral oil, such as grapeseed, vegetable, or canola

• 1/4 cup water

• 1 teaspoon vanilla extract or paste

• 1/4 cup light or dark brown sugar

• 1/2 teaspoon kosher salt

• 2 teaspoons ground cinnamon

• Flaky salt, for sprinkling (optional)

• Vanilla ice cream, for serving (optional)

Instructions

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Make the pecan topping:

1. Heat the oven to 350ºF. Coat a 9-inch round cake pan with butter or cooking spray.

2. Place 1/2 cup packed brown sugar, 1 stick unsalted butter, 1/4 cup honey, and 1/8 teaspoon kosher salt in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter is melted and the sugar is just dissolved.

3. Stir in 1 1/4 cups coarsely chopped raw pecans. Transfer to the cake pan and spread into an even layer.

Make the cake:

1. Whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda together in a medium bowl.

2. Whisk 3/4 cup room-temperature sour cream, 2 room-temperature large eggs, 3/4 cup granulated sugar, 1/2 cup neutral oil, 1/4 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a large bowl until smooth. Working in two batches, stir in the flour mixture until the batter is just smooth (do not overmix).

3. Stir 1/4 cup packed brown sugar and 2 teaspoons ground cinnamon together in the now-empty flour mixture bowl.

4. Dollop half of the batter (about 1 1/2 cups) over the pecans, then spread into an even layer. Sprinkle evenly with the cinnamon-sugar mixture. Dollop with the remaining batter and carefully spread into an even layer, covering the sugar mixture.

5. Bake until deep golden-brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Check after 30 minutes: If the cake is browning too much, tent it lightly with aluminum foil.

6. Let the cake cool in the pan for 10 to 15 minutes. Run a thin knife along the edge to loosen the cake. Invert the cake onto a large plate and sprinkle with flaky salt if desired. Let cool until room temperature. Serve with vanilla ice cream if desired.

Recipe Notes

Storage: The cake can be stored in an airtight container at room temperature for up to 2 days.

Further Reading

We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About

Le Creuset Launched a Pan That’s Perfect for Everything from Stews to Stir-Fry — and It’s Already on Sale