This pecan upside down cake has a gooey pecan topping baked under a fluffy pumpkin cake, then flipped over to make a beautiful caramelized pecan topping.


salted butter light brown sugar pure maple syrup vanilla extract ground cinnamon roughly chopped pecans



canola oil granulated sugar light brown sugar eggs greek yogurt pumpkin puree AP flour baking powder fine sea salt cinnamon nutmeg ginger cloves allspice


STEP 1: For the pecan topping, whisk butter, brown sugar and maple syrup in a saucepan over med-low heat. Remove from heat.

STEP 2: Fold in vanilla, cinnamon and chopped pecans. Spread the pecan mixture evenly into a prepared 8x3 inch baking pan.

STEP 3: For the pumpkin cake, whisk together the oil with the sugars. Add the eggs, whisking one in at a time. Add the yogurt and pumpkin and whisk.

STEP 4: Add flour, baking powder, baking soda, salt and spices and whisk until fully incorporated. Gently spread the cake batter over the topping.

STEP 5: Bake for 40 min at 350F. Allow the cake to rest for 10 min. Place a cutting board on top and flip the pan over. Gently remove the pan.

STEP 6: Remove the parchment paper. Use a knife to score the pecans while they’re warm. Allow the cake to cool and then slice all the way through.

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