Pumpkin Pecan Upside Down Cake Recipe

Why You’ll Love This Recipe

I like this cake because it delivers all the cozy flavors of fall in every bite. The pecans are sweet, nutty, and sticky, while the pumpkin cake is soft, moist, and perfectly spiced with cinnamon, nutmeg, ginger, cloves, and allspice. It’s a show-stopping dessert that’s surprisingly simple to make and perfect for gatherings, holidays, or a special treat with coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 (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

Directions

1. I preheat the oven to 350°F (177°C) convection and grease an 8×3-inch square baking pan with spray and parchment paper.

2. For the topping, I combine butter, brown sugar, and maple syrup in a saucepan over medium-low heat, whisking until smooth.

3. I remove from the heat, stir in vanilla, cinnamon, and pecans, then spread the mixture evenly into the prepared pan.

4. For the cake, I whisk oil with both sugars until combined.

5. I whisk in the eggs one at a time until smooth.

6. I add yogurt and pumpkin puree, whisking until fully incorporated.

7. I whisk in flour, baking powder, baking soda, salt, and spices until just combined.

8. I gently spread the batter over the pecan mixture in the pan.

9. I bake for 40–45 minutes, until the cake springs back when pressed in the center or a toothpick comes out clean.

10. I run a knife around the edges to release sticky spots and let the cake rest for 10 minutes.

11. I place a board or cake stand over the pan, flip it, and gently lift off the pan.

12. I peel away the parchment, score the pecans with a knife while still warm, then cool completely before slicing.

Servings and Timing

This cake serves 16 slices. It takes about 25 minutes to prepare, 45 minutes to bake, 10 minutes to rest, and around 1 hour and 20 minutes total.

Variations

I sometimes replace maple syrup with honey for a slightly different sweetness. For added richness, I mix a handful of chocolate chips into the pumpkin batter. If I want extra spice, I increase the ginger and cloves. I also like baking it in a round pan for a more traditional upside-down cake presentation.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm slices in the microwave for 10–15 seconds or in the oven at 300°F for 5–10 minutes. This cake also freezes well—I wrap individual slices tightly and freeze for up to 2 months.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, I use roasted and mashed pumpkin as long as it has a thick consistency.

Can I make this cake in advance?

Yes, I bake it the day before, store it covered, and serve it the next day—it still tastes fresh.

What if I don’t have maple syrup?

I substitute honey or corn syrup, though maple adds the best flavor.

Can I use a round pan instead of a square one?

Yes, an 8- or 9-inch round pan works well too.

Can I make this without nuts?

Yes, I skip the pecans or replace them with pumpkin seeds for crunch.

Can I double this recipe?

Yes, I bake it in a 9×13-inch pan and adjust the baking time.

Why do I need to score the pecans while warm?

Scoring makes slicing cleaner once the caramel topping sets.

Can I use different spices?

Yes, I sometimes swap the spice blend for pumpkin pie spice.

How do I know when it’s done baking?

The cake should spring back when pressed in the center, or a toothpick should come out clean.

Can I serve this cake warm?

Yes, I love serving it slightly warm with whipped cream or ice cream.

Conclusion

This pumpkin pecan upside down cake is one of my favorite fall desserts because it’s gooey, spiced, and irresistibly comforting. I love how the caramelized pecan topping pairs with the fluffy pumpkin cake, making every slice a perfect mix of sweet, nutty, and spiced flavors. It’s a cake I look forward to baking year after year.