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.
Reasons to Love This Recipe
Southern charm in every bite – inspired by classic pecan pie but with a fluffy cake twist.
Gooey, buttery topping that melts into the cake as it bakes.
Perfect for holidays, potlucks, or Sunday supper — it’s a crowd-pleaser.
No frosting needed! The caramelized topping acts as a built-in finish.
Easy to make and make-ahead friendly — just bake, flip, and wow your guests.
Key Ingredients
Toasted Pecans: Provide crunch and deep nutty flavor.
Shredded Coconut: Adds a chewy, tropical note that balances the richness.
Brown Sugar & Butter: Form a gooey caramel-like base when baked.
All-Purpose Flour & Eggs: Create a tender, fluffy cake.
Cinnamon & Vanilla: Add warmth and aroma to both the topping and cake batter.
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!
Recipe Notes
Toast the pecans first – Toasting enhances their natural nuttiness and keeps them crisp after baking. You can toast them in the oven at 350°F for about 6–8 minutes.
Grease the foil well – Lining the pan with foil makes it easier to invert the cake, but don’t forget to coat it generously with non-stick spray so the topping doesn’t stick.
Room temperature ingredients = better results – Make sure your butter, eggs, and milk are at room temperature. This ensures the batter mixes evenly and bakes properly.
Don’t overmix the batter – Once the flour is added, mix just until combined to keep the cake soft and fluffy.
Let the cake rest before flipping – Letting it sit in the pan for about 5 minutes helps the structure firm up so it doesn’t fall apart when inverted.
Cool slightly before serving – The gooey topping needs a few minutes to settle before slicing. It also makes the cake easier to handle and even more delicious when slightly warm.
Great for make-ahead – This cake tastes even better the next day once the flavors have had time to meld.
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.