Gluten Free Upside Down Pecan Cake

This is the kind of cake that looks like you spent the afternoon on it and took maybe an hour of actual effort. I have made it twice, including once for neighbors who never normally eat gluten-free baked goods, and the pan came home empty. The caramel and pecan layer bakes into the cake rather than sitting only on top of it, which means you get buttery richness in every single bite rather than just at the surface.

If you like upside-down cakes, I also have a wonderful Gluten-Free Pineapple Upside Down Cake and a Gluten-Free Plum Upside Down Cake recipe to try.

Watch me make this cake!

Ingredient Notes and Easy Swaps:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour Blend – I tested this recipe with both King Arthur Measure for Measure and Namaste Gluten Free Flour. Both turned out incredible, though my family liked the King Arthur blend a little more in this cake. Other blends will also work, but you may need to add more flour or milk depending on the batter consistency. Read Why Gluten-Free Flour Blends Vary to learn more about this.
• Binder – This is what holds your cake together. Most flour blends have a binder mixed in. If your blend doesn’t contain a binder, add 1 teaspoon of xanthan gum to your dry ingredients. Learn Why Binders are Important in Gluten-Free Baking.
• Baking Powder – I highly recommend using aluminum-free baking powder. Regular baking powder leaves a metallic aftertaste.
• Eggs – Use large eggs.
• Butter – I tested this recipe using unsalted butter. Butter is the dominant flavor in the caramel layer, and plant-based butters vary too much in water content and fat composition to reliably replicate the texture and flavor of that layer
• Milk – Both milk and dairy-free milk work in this recipe. I tested this recipe using Oatly 4 Ingredient Oat Milk. I wouldn’t use canned coconut milk. It is too thick, and it will make the cake too dense.
• Pecans – The first time I made this cake, I used pecan halves. I found the larger pecan halves made the cake more difficult to cut. I used chopped pecans in my second test. I also tested adding the pecans into the saucepan with the other ingredients, and adding pecans after the mixture had cooked for a few minutes. Both turned out the same.

Step 1: In a saucepan, melt the butter, maple syrup, and brown sugar. You can add the pecans with all of the ingredients, or add them when the sauce is boiling. Cook on medium-low, stirring frequently.

Step 2: In a large mixing bowl, combine the gluten-free flour, sugar, brown sugar, baking powder, and salt. Use a whisk to combine until they are well blended.

👀 Sandi Says: If your brown sugar has lumps, use the whisk to chop them up. Pull hard lumps out so they don’t leave brown sugar pockets in the cake.

Step 3: Partially melt the butter for 20 seconds in the microwave. Be careful that it doesn’t get too hot. Add the eggs, vanilla extract, and milk. Whisk until fully blended.

Step 4: Pour the wet ingredients into the dry ingredients. Do not overmix the batter. Mix until just barely mixed. Overmixing activates the starches in gluten-free flour more aggressively, which develops a gummy, dense crumb.

Step 7: Pour the pecan mixture into the cake pan and spread it around so that the pecans are evenly distributed.

Step 8: Gently spoon the cake batter over the pecans. Gently spread it out. The batter does not have to touch the sides of the pan. Do not mix it into the pecan mixture. It is normal for the buttery mixture to seep up a little bit.

Once you pour the batter, you will likely see the butter from the pecan mixture seep up around the edges and possibly pool at the surface. Do not adjust it and do not stir it. This is the caramel doing exactly what it should. It looks odd, and I almost did not bake my first test because of it. Bake it anyway.

Step 9: Bake the cake at 350ºF for 30-35 minutes. I use the bake setting, not the convection bake. The bake setting bakes the cake more evenly. Convection circulates air and can set the top of the cake before the inside is fully cooked. The standard bake setting distributes heat more evenly for this type of dense-bottom cake

The cake may not look pretty at this point…and that is normal! Stick a toothpick in the middle of the cake. If it comes out clean, it is finished baking.

Step 10: Let the cake sit for 5 minutes. Next, place a large plate over the top of the cake pan. Pressing the plate into the pan, gently flip the cake over. You may see some caramel and pecans still in the pan. They easily lift right out, and you can place them on the top of the cake. Do this carefully because the caramel mixture is hot.

What makes my cake different from a cake with a “poured glaze or frosting” is that my recipe bakes in the topping entirely. It comes out glossy and set, not wet. The pecans will be embedded in the caramel rather than scattered on top of the cake.

Step 11: Let the cake fully cool before serving.

More Gluten-Free Cake Recipes:

• Gluten Free Vanilla Cake – This is the cake that bakeries make when they have gluten free requests.
• Gluten-Free Devil’s Food Cake – Love chocolate? This is the cake recipe you need.
• Gluten Free Kuchen – One of my favorite German cakes.