Looking for a delicious dessert that’s easy to make and bursting with rich, nutty flavor? Look no further than this Upside-Down Georgia Pecan Cake! This mouthwatering treat is made with toasted pecans, shredded coconut, and a hint of cinnamon, all nestled in a moist, buttery cake that’s sure to satisfy your sweet tooth. Whether you’re looking for a dessert to share with loved ones or just a little something to treat yourself, this cake is the perfect choice.

My husband and I first tried this recipe at a family gathering, and it was an instant hit. The combination of sweet, crunchy pecans and fluffy cake was irresistible, and we couldn’t resist going back for seconds (and maybe even thirds!). Now, we make this cake whenever we’re in the mood for something indulgent and comforting, whether it’s for a special occasion or just a lazy Sunday afternoon. We’ve even passed the recipe along to friends and family, who have all fallen in love with it just like we did.

“Why This Upside-Down Georgia Pecan Cake is a Must-Try Dessert”

Made with toasted pecans, shredded coconut, and a hint of cinnamon, this cake is bursting with rich, nutty flavor.
The moist, buttery cake is the perfect complement to the sweet and crunchy pecan topping, creating a perfect balance of textures and tastes.
With simple, easy-to-find ingredients and straightforward directions, this recipe is a breeze to make even for novice bakers.

The upside-down presentation of the cake is visually stunning and adds a touch of elegance to any dessert table.
This cake is perfect for any occasion, from a family gathering to a special date night dessert.

Ingredients:

Topping:

350g toasted pecans, chopped
85g shredded coconut

140g brown sugar
85g butter, melted
2 teaspoons ground cinnamon

2 teaspoons vanilla extract
1/2 teaspoon salt

Cake:

250g all-purpose flour
200g brown sugar, packed
240ml milk

150g butter, softened
2 large eggs
1 tablespoon baking powder

2 teaspoons vanilla
1/4 teaspoon salt

Directions:

Preheat the oven to 350°F (175°C) and line a 9×13-inch (23×33 cm) pan with aluminum foil, leaving some overhang on the sides for easy removal. Grease the foil with non-stick spray.
Spread the chopped pecans, shredded coconut, and brown sugar in the prepared pan.
Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.

In a medium bowl, beat together the softened butter and brown sugar until creamy. Add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
Add baking powder and salt, mixing until incorporated. Add half of the flour, followed by milk, and then the remaining flour, mixing well after each addition.
Pour the batter over the pecan mixture in the pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 5 minutes, then use a knife to loosen the sides. Invert the cake onto a platter using the foil overhang and let cool for 15 minutes before serving.

Indulge in the Rich Flavors of Upside-Down Georgia Pecan Cake

Looking for a delicious dessert that's easy to make and bursting with rich, nutty flavor? Look no further than this Upside-Down Georgia Pecan Cake! This mouthwatering treat is made with toasted pecans, shredded coconut, and a hint of cinnamon, all nestled in a moist, buttery cake that's sure to satisfy your sweet tooth

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Course cake, Dessert

Cuisine American

Servings 8

Ingredients

Topping:

350 g toasted pecans chopped
85 g shredded coconut

140 g brown sugar
85 g butter melted
2 teaspoons ground cinnamon

2 teaspoons vanilla extract
1/2 teaspoon salt

Cake:

250 g all-purpose flour

200 g brown sugar packed
240 ml milk
150 g butter softened

2 large eggs
1 tablespoon baking powder
2 teaspoons vanilla

1/4 teaspoon salt

Instructions

Preheat the oven to 350°F (175°C) and line a 9x13-inch (23x33 cm) pan with aluminum foil, leaving some overhang on the sides for easy removal. Grease the foil with non-stick spray.
Spread the chopped pecans, shredded coconut, and brown sugar in the prepared pan.

Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
In a medium bowl, beat together the softened butter and brown sugar until creamy. Add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
Add baking powder and salt, mixing until incorporated. Add half of the flour, followed by milk, and then the remaining flour, mixing well after each addition.

Pour the batter over the pecan mixture in the pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes, then use a knife to loosen the sides. Invert the cake onto a platter using the foil overhang and let cool for 15 minutes before serving.