Toffee Pecan Upside-down Cake

Hello everyone! How are we all? A tasty Toffee Pecan Upside-down Cake recipe for your today! A delicious sticky, crunchy toffee cake that’s super easy and just utterly delicious! Definitely a new favourite of mine!

The recipe is super straight forward and easy and can be served warm out of the oven straight away! A side of vanilla ice cream would take this to a whole new level too. I am a HUGE fan of this recipe. A tasty caramel toffee packed with crunchy pecans topped on a warm spiced cake. HEAVEN!!

If you haven’t got an 8 inch tin you can make this in whatever tin you have just send me a DM over on Instagram if you need any help with timing ect.

If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Toffee Pecan Upside-down Cake!

Toffee Pecan Upside-down Cake

A delicious sticky, crunchy toffee pecan upside-down cake. Super easy and just utterly delicious!
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Course: Dessert
Cuisine: Irish
Keyword: cake, pecan, toffee, Upside-down cake
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Author: Gill


  • Bowls
  • Spatula
  • Electric whisk
  • Piping bags
  • 1 8 Inch Cake tin
  • Knife
  • Chopping board
  • Weighing scales


Toffee Pecan

  • 115 grams Butter
  • 115 grams Light brown sugar
  • 85 grams Golden syrup
  • 1/4 tsp Cinnamon
  • 130 grams Chopped pecans


  • 150 grams Butter
  • 150 grams Caster sugar
  • 150 grams Self raising flour
  • 150 grams Eggs (Weighed in their shell)
  • 1 tsp Vanilla Bean Paste
  • 1/4 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Mixed spice


  • Preheat your oven to 180C/160C Fan. Grease and line the base of an 8 inch cake tin.
  • In a small pot add all of your toffee pecan ingredients and melt until the sugar has dissolved. Keep mixing while the mix is melting.
  • Pour your toffee pecan mix into your lined baking tin and flatten down till even. Set aside. Be careful its hot!
  • In a mixing bowl, Cream butter and sugars together till pale and fluffy.
  • Whisk in your Vanilla and eggs.
  • Sieve flour and spices into the mix and gently fold.
  • Add the cake mix on to of the toffee pecan and gently smooth out till flat.
  • Bake for approximately 45 minutes until a toothpick comes out clean or the centre of the sponge springs back when your press the centre.
  • Leave to cool for about 10 minutes then turn upside-down onto your serving dish.
  • Some nuts and toffee may stick to the pan but your can scoop that out and add back on top if need.
  • This cake is best served warm and straight from the oven, with a little ice cream on the side is Devine! Enjoy!

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