This tasty upside down cake has been winterized for your pleasure! That’s right, I’ve taken a classic upside down cake and made it into something that’s more festive to the season with ooey gooey pecan topping! This Pecan Upside Down Cake is super easy to make with most of the ingredients being pantry staples and it’s perfect not only for dessert, but also as a sweet option for breakfast or brunch.

This cake is the perfect mix of a pecan pie and an upside down cake. All of the pecan crunch and goo paired with a simple cake mix. I prefer this to be served warm and straight away with some homemade whipped cream or vanilla ice cream.

To lighten this cake up, I used a brown sugar blend and a light corn syrup for the topping. The cake mix though was pretty standard and was pretty much made ‘as is’. I think the thing I love about this cake the most is that it gives me a way to have an upside down cake in the Fall and Winter months when somehow it just doesn’t seem right to enjoy a pineapple upside down cake!

You can make this cake ahead, but I wouldn’t do so by more than a day. I would also recommend warming it back up before serving.

Step-by-Step Photos: