Butter Pecan Upside Down Pound Cake with Praline Glaze

There’s something deeply comforting about the rich aroma of pecans roasting in butter, sugar slowly caramelizing into a praline glaze, and a golden pound cake baking in the oven. One dessert that truly captures Southern charm and indulgence is the Butter Pecan Upside Down Pound Cake with Praline Glaze. This luscious dessert combines the velvety texture of classic pound cake, the nutty warmth of toasted pecans, and the sweet, sticky decadence of praline—all flipped upside down to reveal a beautiful, glistening top layer that looks as irresistible as it tastes.

This recipe is not just a cake; it’s an experience. From the first crunchy bite of caramelized pecan topping to the moist, buttery crumb of the pound cake, every element is designed to create a luxurious dessert worthy of any celebration—or simply a sweet reward after a long day. Whether you’re preparing it for a holiday feast, a family gathering, or as a special treat for yourself, this cake is bound to impress.

Ingredients

For the Praline Pecan Topping:

• 1 cup chopped pecans (you may toast them for extra flavor)

• ½ cup unsalted butter (1 stick)

• 1 cup packed light brown sugar

For the Pound Cake Batter:

• 1 ½ cups unsalted butter, softened (3 sticks)

• 2 ¾ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour, sifted

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup whole milk, room temperature

• 2 teaspoons vanilla extract

• 1 teaspoon butter extract (optional, enhances butter flavor)

• ½ teaspoon almond extract (optional, adds depth)

For the Praline Glaze:

• ½ cup brown sugar

• 4 tablespoons butter

• ¼ cup heavy cream

• ½ teaspoon vanilla extract

• Pinch of salt

Preparation

Step 1: Prepare the Praline Pecan Topping

In a small saucepan, melt ½ cup unsalted butter over medium heat. Stir in 1 cup brown sugar until dissolved and smooth. Remove from heat and add chopped pecans. Stir well.

Pour this praline pecan mixture into the bottom of a well-greased 12-cup Bundt pan, spreading it evenly. This will become the top of your cake once it’s flipped, so make sure it’s nicely layered.

Step 2: Make the Pound Cake Batter

In a large mixing bowl, cream together 1 ½ cups softened butter and 2 ¾ cups sugar until light and fluffy (about 4-5 minutes using an electric mixer). Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

With the mixer on low, alternately add the dry ingredients and the milk to the butter mixture, starting and ending with flour. Add vanilla, butter extract, and almond extract. Beat until just combined—do not overmix.

Step 3: Assemble the Cake

Carefully pour the cake batter over the praline pecan layer in the Bundt pan. Smooth the top with a spatula to ensure even baking.

Step 4: Bake

Preheat oven to 325°F (163°C). Bake the cake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly pulling away from the pan’s edges.

Step 5: Cool and Flip

Let the cake cool in the pan on a wire rack for about 15–20 minutes. Do not flip immediately or the praline may stick. Once slightly cooled, run a knife along the edges, place a cake plate over the pan, and invert.

If any praline pecans remain stuck in the pan, scoop them out gently and place them back on top of the cake.

Variation

• Rum or Bourbon Touch: Add 1 tablespoon of dark rum or bourbon to the praline topping or glaze for a boozy twist.

• Chocolate Swirl: Swirl ½ cup melted chocolate into the batter for a marbled look.

• Coconut Pecan Combo: Sprinkle shredded sweetened coconut over the pecan topping before adding the batter.

• Mini Bundts: Make this recipe in mini Bundt molds for individual servings—perfect for parties!

Cooking Note

• Ensure all ingredients are at room temperature—especially the butter, milk, and eggs. This results in a smoother batter and more even baking.

• Do not rush the creaming process. Creaming the butter and sugar properly ensures a fluffy, tender crumb.

• Letting the cake cool for the right amount of time in the pan before inverting helps the praline topping adhere better.

Serving Suggestions

• Serve warm slices with a scoop of vanilla bean ice cream or a dollop of whipped cream.

• Drizzle extra warm praline glaze just before serving for added drama and flavor.

• A strong cup of coffee or espresso pairs beautifully with the sweetness of the cake.

• Add some fresh fruit like sliced strawberries or bananas for a refreshing contrast.

Tips

• Use a nonstick Bundt pan or generously grease with shortening and dust with flour to ensure the cake releases easily.

• For a nuttier flavor, toast the pecans before adding them to the praline mixture.

• Let the cake cool completely before storing—this prevents sogginess.

• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Prep Time: 25 minutes

Cooking Time: 75–85 minutes

Total Time: 1 hour 45 minutes – 2 hours

Nutritional Information (Per Slice, Approx. based on 12 servings)

• Calories: 610 kcal

• Protein: 6g

• Sodium: 210mg

• Carbohydrates: 72g

• Sugars: 50g

• Fat: 35g

• Saturated Fat: 17g

• Fiber: 1g

FAQs

Q: Can I use a different nut instead of pecans?

A: Yes, walnuts are a good substitute. However, pecans provide a more traditional Southern flavor.

Q: Can I make this cake ahead of time?

A: Absolutely. It tastes even better the next day as the flavors meld. Just store it in an airtight container and gently warm it before serving.

Q: Can I freeze the pound cake?

A: Yes. Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.

Q: Why did my cake stick to the pan?

A: Make sure to grease your Bundt pan thoroughly. Also, allow it to cool for 15–20 minutes before inverting—this helps the praline set and release properly.

Q: Can I make this gluten-free?

A: Yes, substitute a 1:1 gluten-free flour blend. The texture may vary slightly but it will still be delicious.

Conclusion

The Butter Pecan Upside Down Pound Cake with Praline Glaze is a celebration of flavor, texture, and Southern tradition. With its rich buttery base, caramelized pecan crown, and the added luxury of a praline glaze, it delivers an unforgettable dessert experience. Whether served warm with ice cream, shared during the holidays, or gifted to someone special, this cake speaks to comfort, elegance, and indulgence.

Easy enough for a home baker yet impressive enough for guests, this cake will quickly become a staple in your dessert repertoire. So gather your ingredients, preheat that oven, and treat yourself to a slice of Southern heaven!

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