Upside-Down Georgia Pecan Cake
Upside-Down Georgia Pecan Cake is a decadent Southern-inspired dessert that flips the script—literally! Featuring a rich buttery cake layered over a gooey topping of toasted pecans, coconut, and brown sugar, this cake is as comforting as it is impressive.
When inverted after baking, the golden, sticky pecan topping becomes a sweet crown that steals the show.
Why People Will love The Upside-Down Georgia Pecan Cake:
A showstopping Southern classic: This cake captures the essence of Southern hospitality and heritage with every bite—rich, nutty, buttery, and infused with warmth from toasted pecans and cinnamon.
Irresistible texture contrast: The sticky, caramelized pecan-coconut topping creates a crunchy, chewy layer that contrasts beautifully with the soft, fluffy vanilla cake underneath—making every bite layered with texture and flavor.
Upside-down magic: Inverting the cake not only reveals a golden, glossy, bakery-style finish, but it also distributes the buttery topping into the sponge—so every slice is moist, fragrant, and deeply satisfying.
Deep, toasted flavor notes: Toasted pecans, browned butter, and brown sugar combine to form a warm, almost praline-like richness that’s comforting yet indulgent, evoking the flavors of pecan pie in cake form.
Perfect for gatherings: Whether it’s for holidays, potlucks, or Sunday dinners, this cake is memorable and made to share, sparking conversation and nostalgia among friends and family.
Balanced sweetness: Despite its rich ingredients, the use of brown sugar and vanilla lends a deep, mellow sweetness that’s flavorful without being overwhelming—ideal for both sweet tooths and more reserved palates.
No fancy frosting needed: This cake needs no decoration, no glaze, no garnish—the baked-in topping is both the flavor highlight and the visual crown, making it effortlessly elegant and rustic at once.
Key Ingredients
Toasted pecans are the soul of this cake—buttery, earthy, and rich, they provide a deep nutty crunch that caramelizes in the oven, creating a golden, praline-like topping that defines the dessert’s Southern character.
Shredded coconut adds a subtle chew and a hint of tropical sweetness, helping to balance the richness of the pecans and sugar while contributing a rustic, layered texture to the topping.
Brown sugar serves as the binding agent in both the topping and the cake, delivering a molasses-like depth and caramel warmth that white sugar simply can’t match.
Butter is used generously and purposefully—it softens the crumb of the cake and infuses both layers with richness, helping to melt the topping into a sticky, golden crown as it bakes.
Vanilla extract and cinnamon provide aromatic warmth, rounding out the flavors with a comforting spice that enhances the pecans and brings a nostalgic bakery-like aroma.
Eggs, milk, and baking powder give the cake its tender, moist structure, supporting the topping without overwhelming it—creating a balance between sturdy and soft.
Flour and salt bring structure and subtle contrast. The flour builds a fluffy, cohesive base, while a touch of salt helps to amplify the sweetness and highlight the toasted nuttiness in the topping.
Expert Tips:
Toast the pecans first—don’t skip it: Toasting enhances the nuts’ natural oils, drawing out a deeper, more complex nuttiness that holds its own against the sweetness of the brown sugar and coconut. This step is small but essential for flavor depth.
Use room-temperature ingredients: Bring your butter, eggs, and milk to room temperature before mixing. This ensures a smoother, more even batter and helps the cake rise properly without curdling or splitting.
Layer the topping thoughtfully: Evenly spreading the pecan, coconut, and brown sugar mixture before pouring the batter prevents clumping and ensures a consistent caramelized crust across the whole cake when inverted.
Do not overmix the batter: Mix just until the flour is incorporated. Overmixing develops gluten and results in a dense, dry cake. For a light, tender crumb, gentle folding is best.
Line with foil and grease thoroughly: The melted sugars in the topping can stick aggressively to the pan, so lining with foil and greasing it well creates a clean release and ensures your topping stays intact during inversion.
Cool before inverting—but not too long: Let the cake sit for 5 minutes after baking, just enough for the structure to firm up without letting the sugar harden. Invert while still warm to get a smooth, glossy finish on the pecan-coconut layer.
Don’t skip the salt: A small amount of salt in both the topping and batter is crucial—it amplifies the flavor of the pecans, balances the sweetness, and creates complexity that makes each bite more satisfying.
For extra indulgence, serve warm with whipped cream or ice cream: Slightly reheating the cake softens the caramelized topping and pairs beautifully with a cool, creamy contrast—turning a rustic cake into a stunning plated dessert.
Upside-Down Georgia Pecan Cake
Ingredients:
For the topping:
2 cups toasted pecans, chopped
1 cup shredded coconut
2/3 cup brown sugar
6 tablespoons butter, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
For the cake:
2 cups all-purpose flour
1 cup brown sugar, packed
1 cup milk
2/3 cup butter, softened
2 large eggs
1 tablespoon baking powder
2 teaspoons vanilla
1/4 teaspoon salt
Instructions:
Preheat your oven to 350°F. Line a 9×13-inch baking dish with aluminum foil, leaving a bit of overhang on the sides. Lightly grease the foil with non-stick spray.
Make the topping: In the prepared pan, evenly spread the chopped pecans, 1 cup of shredded coconut, and brown sugar. Sprinkle with cinnamon and salt. Drizzle melted butter and vanilla extract over the top.
Make the cake batter:
In a medium mixing bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until smooth and fluffy.
Lower the mixer speed and add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Add the baking powder and salt, mixing until just combined. Gradually mix in half the flour, then the milk, followed by the rest of the flour. Mix until the batter is smooth and well combined.
Assemble and bake: Carefully pour the batter over the pecan-coconut mixture in the pan, spreading it evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Run a knife around the edges of the cake to loosen it from the pan. Let it rest for 5 minutes.
Carefully invert the cake onto a serving platter using the foil overhang to help guide it. Peel away the foil and let the cake cool for about 15 minutes before slicing and serving. Enjoy!
Important Notes When Making Upside-Down Georgia Pecan Cake
The topping defines the experience: This is not just a cake with nuts—it’s a dessert where the topping becomes the centerpiece, both visually and flavor-wise. The balance of toasted pecans, coconut, brown sugar, and butter creates a praline-like crown that needs attention to detail for best results.
Timing is crucial when inverting: Letting the cake cool for exactly 5–10 minutes after baking is the sweet spot. Inverting too early risks a runny topping; too late and the caramel sets, leading to sticking or breaking. Use the foil overhang for control and confidence.
Moisture balance is key: The cake’s tenderness depends on the correct ratio of milk, butter, and sugar. Make sure your measurements are accurate—too much liquid can make the cake heavy, while too little will dry it out.
Pan preparation affects the outcome: Lining the pan with foil and greasing it thoroughly isn’t optional—it ensures the topping releases cleanly and stays intact, turning out beautifully layered with that signature glossy finish.
Room temperature ingredients make all the difference: Cold eggs and butter can cause the batter to seize or curdle, leading to uneven texture. Let your ingredients come to room temp for a smoother batter and more even rise.
Brown sugar isn’t just sweet—it’s structural: It not only provides sweetness but also melts into the butter and cinnamon to create a caramel-like glaze. Pack it tightly to measure accurately, as loose measuring can throw off the topping texture.
Pecans should be toasted, not raw: Toasting intensifies their flavor and crisps them slightly, preventing them from becoming soft or greasy when baked beneath the cake. It adds a layer of sophistication and depth that’s essential to the recipe’s character.
The cake improves as it rests: While it’s lovely warm, this cake deepens in flavor and sets more cleanly after resting. Letting it cool for 15–20 minutes after inversion makes it easier to slice and allows the topping to settle just right.
Nutrition Information
(Estimated per serving, assuming 12 servings):
Calories: ~490 kcal | Total Fat: 29g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 300mg | Carbohydrates: 54g | Sugars: 32g | Protein: 5g | Fiber: 2g
Kitchen Equipment Needed
9×13-inch baking dish
Aluminum foil
Electric mixer
Mixing bowls
Measuring cups and spoons
Rubber spatula
Knife and cutting board (for pecans)
Cooling rack or serving platter
Recipe Swaps and Variations
No coconut? Leave it out or substitute with chopped dates or raisins.
Nut-free version: Use sunflower seeds or omit nuts entirely.
Try with walnuts or almonds for a different twist.
Add a splash of bourbon or rum to the topping for a boozy upgrade.
Gluten-free? Use a 1:1 gluten-free flour blend.
How to Store Leftovers
Room Temp: Keep covered at room temperature for up to 2 days.
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Slice and freeze in individual portions wrapped in plastic and foil for up to 2 months. Thaw at room temp or warm in the microwave.
Food and Drink Pairings
Serve with: Vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
Drink ideas: Freshly brewed coffee, chai tea, or a small glass of bourbon or dessert wine.
Savory balance: Pairs well after meals with roasted meats or BBQ.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! It’s perfect for make-ahead. Bake it a day in advance and reheat gently before serving.
Does the coconut make it overly sweet?
Not at all. It adds texture and balances the caramel flavors from the brown sugar.
Can I use a different cake batter?
You can try a vanilla or spice cake mix if you’re in a hurry, though homemade gives better flavor.
Do I need to flip the cake?
Flipping is what gives this cake its “upside-down” charm. It’s part of the magic!
Will the pecans get soggy?
No — they stay crunchy if toasted beforehand and baked properly.
How do I toast pecans?
Spread them on a baking sheet and toast at 350°F for 6–8 minutes, stirring once, until fragrant.
Why use foil in the pan?
It makes cleanup easier and helps you lift the cake out before flipping.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean, and the top should be golden.
Can I make this in a different size pan?
You can use two 8-inch square pans, but reduce baking time and monitor doneness.
What if the topping sticks to the foil?
If it does, gently scrape it off and spoon it back onto the cake. Greasing the foil well helps prevent this.