Sweet Potato-Pecan Upside-Down Cake Recipe

Name: Sweet Potato-Pecan Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups coarsely chopped pecans; 1/2 cup firmly packed light brown sugar; 1/3 cup butter, melted; 1/4 cup sorghum syrup or corn syrup; 1 cup granulated sugar; 1/2 cup butter, softened; 2 large eggs; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 (15-oz.) can sweet potatoes, drained and mashed; 1/3 cup buttermilk; 1 teaspoon vanilla extract

Servings: persons

1 1/2 cups coarsely chopped pecans
1/2 cup firmly packed light brown sugar
1/3 cup butter, melted
1/4 cup sorghum syrup or corn syrup
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15-oz.) can sweet potatoes, drained and mashed
1/3 cup buttermilk
1 teaspoon vanilla extract

1
Preheat oven to 350u00b0. Stir together first 4 ingredients and 2 Tbsp. water, and spread on bottom of a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high).
2
Beat granulated sugar and 1/2 cup softened butter at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition.
3
Combine flour, pumpkin pie spice, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Add sweet potatoes, buttermilk, and vanilla, beating at medium speed until smooth. Spoon batter over pecan mixture in skillet.
4
Bake on an aluminum foil-lined jelly-roll pan at 350u00b0 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.

1301

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups coarsely chopped pecans, 1/2 cup firmly packed light brown sugar, 1/3 cup butter, melted, 1/4 cup sorghum syrup or corn syrup, and more.

Yes, Sweet Potato-Pecan Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato-Pecan Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions