You’ll instantly fall deep in this sticky and crunchy sweet Upside-Down Georgia Pecan Cake! This cake is light and creamy with a chewy taste.
Easy to whip up with no complex steps or hard-to-find ingredients. Plus, this Georgia Pecan Cake is easily customizable. You can change the toppings, even the main ingredients and this will still be the best Upside-Down cake.
For the best results, make sure to closely follow the portions and steps, and your cake will be tender, moist, and mighty delightful!
What You Need To Make This Upside-Down Georgia Pecan Cake
- Toasted pecans
- Shredded coconut
- Brown sugar
- Ground cinnamon
- Vanilla extract
- All-purpose flour
- Brown sugar
- Large eggs
- Baking powder
How To Make Upside-Down Georgia Pecan Cake
Step 1: In a lined and greased 9 x 13-inch pan, spread the pecans, Top with the brown sugar and a cup of coconut. On top, sprinkle the cinnamon and salt. Then, drizzle with vanilla extract followed by the melted butter.
Step 2: Beat 2/3 c. butter with 1 c. brown sugar until creamy. While the mixer is running on low speed, add the eggs one at a time, then the vanilla.
Step 3: Next, add the baking powder and salt, mixing on low until blended. Add half of the flour, milk, and the rest of the flour, mixing well in between.
Step 4: Over the pecan mixture, pour the batter.
Step 5: Bake for 35 to 40 minutes at 350 degrees F until a toothpick inserted in the center of the cake comes out clean.
Step 6: To loosen the cake, run a knife around the sides. For about 5 minutes, allow the cake to cool in the pan before inverting it onto a platter.
How to serve Upside-Down Georgia Pecan Cake?
Allow the cake to cool to room temperature before serving. Or enjoy warm topped with your favorite ice cream.
How to store?
If you have any leftovers, keep them in an airtight container in the fridge for up to 3 days.
Can I freeze this cake?
Of course! After the cake has completely cooled, tightly wrap it in plastic wrap and freeze it for up to 3 months. Before eating, allow the cake come to room temperature.
Sticky and Crunchy Sweet Upside-Down Georgia Pecan Cake
- 6 tbsp butter melted
- 1 c. shredded coconut
- 2 tsp vanilla extract
- 2/3 c. brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 2 c. toasted pecans chopped
- 2 large eggs
- 2 c. all-purpose flour
- 1 c. milk
- 2/3 c. butter softened
- 1 c. brown sugar packed
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla
- Set the oven to 350 degrees F. Using aluminum foil, line a 9 x 13-inch pan, leaving overhangs on the sides, then grease using a nonstick spray.
- In the prepared pan, spread the pecans, brown sugar, and 1 c. 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. Using an electric mixer, beat the ingredients on medium speed until creamy. While the mixer is running on low speed, add the eggs one at a time, then the vanilla.
- To the bowl, add the baking powder and salt, mixing on low until blended.
- Next, add half of the flour, milk, and the rest of the flour, mixing well in between each addition.
- On top of the pecan mixture, pour the batter.
- Bake the cake at 350 degrees F for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove the cake from the oven and loosen the cake by running a knife around the sides of the pan. Give the cake five minutes to cool in the pan.
- Onto a platter, invert the cake and cool for 15 minutes before slicing and serving.