When it comes to fall desserts, there are few recipe that top the classic pecan pie. Its crunchy, caramel top and sugar-packed goodness puts it at the top of everyone’s menu when it comes to autumn gatherings and Thanksgiving feats. However, pie can also be one of the more challenging desserts to master.

Getting the outside perfectly golden without burning it while also making sure the center is fully cooked is tough — and don’t even get us started on trying to braid the crust! Because of this, we set out to create a recipe that combined our love of pecan pie without all the hassle. Enter our: Pecan Upside-Down Cake.

Our Sr. Marketing Manager (and resident baker!), Taylor, created this delicious but easy recipe that’s perfect on its own or paired with a hearty scoop of vanilla ice cream or whipped cream.

INGREDIENTS

For the Pecan Topping:

1 1/2 cup chopped candied pecans (we like a mix of regular candied pecans and Trader Joe’s pecan pralines)
1/4 cup light corn syrup
1/2 cup firmly packed brown sugar light or dark brown sugar
1/2 cup unsalted butter
1/4 tsp ground cinnamon
Pinch of salt

For the Cake:

3/4 cup granulated sugar
2 large eggs
1/2 cup plus 2 tbsps sour cream
1/2 cup vegetable oil
1/4 cup milk
1 1/2 cups All Purpose Flour
1 1/2 tsps baking powder
1/2 tsp baking soda
1 tsp vanilla extract
Pinch of salt

INSTRUCTIONS

1. Preheat the oven to 350°F and line a 9 inch round pan (springform works best) with parchment paper on the bottom and thoroughly grease or butter the sides of the pan and the parchment paper.

2. Chop up the candied pecans and/or pecan pralines. Take 1 cup of them and spread evenly across the bottom of your pan.

3. Heat a saucepan over medium-low heat. Add in the butter, brown sugar, corn syrup, cinnamon, salt, and 1/2 cup (or the remaining) pecans. Cook the mixture, stirring frequently, until the butter has melted and the sugar has dissolved. Remove from the heat.

4. Pour the pecan/butter/sugar mixture to the greased 9 inch round cake pan on top of the already spread pecans. Spread the mixture evenly and set aside.

5. In a large bowl, beat the eggs, sugar and vanilla extract until light and fluffy. Next, add the vegetable oil and stir. Finally, mix in the the sour cream and milk and mix until full incorporated.

6. Mix in the dry ingredients: all-purpose flour, baking powder, baking soda, and pinch of salt until the flour spots are gone. Do not over mix.

7. Pour cake batter over the pecans and spread evenly. Bake for 35-38 minutes or until a toothpick comes out clean. We highly recommend placing a baking sheet underneath the pan incase there is any overflow of the caramel so that it doesn’t stick to your oven!

8. Gently run a butter knife along the edges of the cake. Allow the cake to cool for at least 10 minutes before flipping onto a plate. Be careful as the caramel can still be hot! Slice and serve alone or with ice cream or whipped cream. Enjoy!