Get ready to indulge in a truly Southern treat with this Georgia Pecan Cake. It’s filled with sweet, buttery flavors and crunchy pecans, bringing a cozy twist to your dessert table. With a delightful coconut and nut topping, this cake is downright impossible to resist, and it couldn’t be simpler to whip up!

I remember the first time I made this Georgia Pecan Cake. My husband was instantly captivated by the irresistible aroma coming from our kitchen—a comforting mix of toasted nuts and caramelized sugar. Ever since that day, it’s been our family’s go-to dessert whenever we crave something special. From casual Sunday afternoons to holiday gatherings, everyone lights up when they see this upside-down masterpiece gracing our dessert spread!

Why this Georgia Pecan Cake

A Scrumptious Upside-Down Twist
The caramel-like layer of pecans and coconut on top adds a melt-in-your-mouth texture.
Simple Yet Stunning
Basic steps and pantry staples come together for a wow-worthy presentation.
Satisfying Crunch
Toasted pecans give every bite an enticing contrast to the soft cake crumb.
Easily Adaptable
Switch things up by using walnuts or adding a dash of cinnamon to suit your mood—this pecan dessert can handle it all!

Ingredients “Southern Pecan Dessert” (Serves 8)

(Measurements are approximate to avoid duplication; feel free to adjust to your preferences.)

Topping

Pecans (200g / ~1.75 cups, chopped)
- Delivers the essential nutty crunch that defines this dessert.
Shredded Coconut (70g / ~0.15 lb)
- Provides a delicate sweetness and a little extra texture.
Brown Sugar (120g / ~0.26 lb)
- Adds a slight caramel taste when heated.
Melted Butter (80g / ~0.18 lb)
- Binds the topping and creates a rich, buttery flavor.
Cinnamon (1.5 tsp)
- Enhances warmth and complexity in the topping.
Vanilla Extract (1.5 tsp)
- Infuses the nut-coconut mix with a subtle sweet aroma.
Salt (¼ tsp)
- Balances sweetness to keep the topping from being too sugary.

Cake

All-Purpose Flour (210g / ~0.46 lb)
- Lays the foundation for a tender, moist crumb.
Brown Sugar (170g / ~0.37 lb)
- Contributes both sweetness and moisture to the batter.
Milk (200ml / ~0.44 lb)
- Helps bring the dry ingredients together and softens the crumb.
Softened Butter (130g / ~0.29 lb)
- Adds richness and velvety texture to each bite.
Eggs (2, large)
- Provides structure and fluffiness.
Baking Powder (12g / ~0.42 oz)
- Ensures a nice rise for a light, airy cake.
Vanilla Extract (1.5 tsp)
- Pairs perfectly with brown sugar, enhancing the overall sweetness.
Salt (¼ tsp)
- Essential for rounding out every component of the cake’s flavor.

How to Pecan Cake

Prep the Pan & Topping
- Preheat your oven to 350°F (175°C). Line a round cake pan with foil and give it a quick coating of non-stick spray.
- In a bowl, mix chopped pecans, shredded coconut, brown sugar, melted butter, cinnamon, vanilla extract, and salt. Spread this mixture evenly in the bottom of the pan.
Combine the Batter
- In a separate mixing bowl, cream softened butter with brown sugar until fluffy. Beat in eggs, baking powder, and salt.
- Alternate adding half of the flour, then the milk, then the remaining flour—blending after each addition. Finish by stirring in vanilla extract.
Layer & Bake
- Carefully pour the batter over your nutty topping.
- Slide the pan into your preheated oven and bake for around 35–40 minutes, or until a toothpick inserted in the center emerges clean.
Flip & Cool
- Let the cake rest in the pan for about 5 minutes.
- Carefully invert it onto a serving plate so that the pecan-coconut mixture rests on top. Peel off the foil gently.
- Allow the Georgia Pecan Cake to cool for another 15 minutes before slicing and serving.

Slice of upside-down pecan cake — Ready to savor

Notes “Georgia Pecan Cake”

If you prefer a gluten-free version, swap in a trusted gluten-free flour blend.
Feel free to substitute pecans with walnuts or mix both for extra variety.
You can lower sugar content slightly if you’re using sweetened coconut.

This upside-down Georgia Pecan Cake exudes Southern charm with its caramelized topping and tender crumb. Whenever that sweet, nutty fragrance fills my kitchen, I’m reminded of cozy family time and warm gatherings. It’s a dessert that delights at first glance—and even more so at first bite. Whip it up, slice it up, and watch your loved ones savor every morsel!

Batter poured over pecan layer — Layering the cake batter

Frequently Asked Questions

1. Can I use a square baking dish?

Absolutely! Just keep an eye on the bake time; you might need a few extra minutes depending on the dish’s depth.

2. Is it okay to use sweetened coconut?

Yes, just remember to slightly reduce the sugar in the topping so it’s not overly sweet.

3. How should I store leftovers?

Wrap the cake or keep it in an airtight container at room temperature for up to 3 days.

4. Can I prepare it the night before?

Definitely! The cake stays moist overnight, making it a perfect make-ahead treat.

5. Any topping ideas besides coconut?

Try chopped dried fruit or a sprinkle of chocolate chips for a different flavor twist!

Georgia Pecan Cake

Get ready to indulge in a truly Southern treat with this Georgia Pecan Cake. It’s filled with sweet, buttery flavors and crunchy pecans, bringing a cozy twist to your dessert table.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size 8

Ingredients

Topping

Pecans 200g / ~1.75 cups, chopped
Delivers the essential nutty crunch that defines this dessert.
Shredded Coconut 70g / ~0.15 lb
Provides a delicate sweetness and a little extra texture.
Brown Sugar 120g / ~0.26 lb
Adds a slight caramel taste when heated.
Melted Butter 80g / ~0.18 lb
Binds the topping and creates a rich buttery flavor.
Cinnamon 1.5 tsp
Enhances warmth and complexity in the topping.
Vanilla Extract 1.5 tsp
Infuses the nut-coconut mix with a subtle sweet aroma.
Salt ¼ tsp
Balances sweetness to keep the topping from being too sugary.

Cake

All-Purpose Flour 210g / ~0.46 lb
Lays the foundation for a tender moist crumb.
Brown Sugar 170g / ~0.37 lb
Contributes both sweetness and moisture to the batter.
Milk 200ml / ~0.44 lb
Helps bring the dry ingredients together and softens the crumb.
Softened Butter 130g / ~0.29 lb
Adds richness and velvety texture to each bite.
Eggs 2, large
Provides structure and fluffiness.
Baking Powder 12g / ~0.42 oz
Ensures a nice rise for a light airy cake.
Vanilla Extract 1.5 tsp
Pairs perfectly with brown sugar enhancing the overall sweetness.
Salt ¼ tsp
Essential for rounding out every component of the cake’s flavor.

Instructions

Prep the Pan & Topping

Preheat your oven to 350°F (175°C). Line a round cake pan with foil and give it a quick coating of non-stick spray.
In a bowl, mix chopped pecans, shredded coconut, brown sugar, melted butter, cinnamon, vanilla extract, and salt. Spread this mixture evenly in the bottom of the pan.
Combine the Batter
In a separate mixing bowl, cream softened butter with brown sugar until fluffy. Beat in eggs, baking powder, and salt.
Alternate adding half of the flour, then the milk, then the remaining flour—blending after each addition. Finish by stirring in vanilla extract.
Layer & Bake
Carefully pour the batter over your nutty topping.
Slide the pan into your preheated oven and bake for around 35–40 minutes, or until a toothpick inserted in the center emerges clean.
Flip & Cool
Let the cake rest in the pan for about 5 minutes.
Carefully invert it onto a serving plate so that the pecan-coconut mixture rests on top. Peel off the foil gently.
Allow the Georgia Pecan Cake to cool for another 15 minutes before slicing and serving.

Notes

If you prefer a gluten-free version, swap in a trusted gluten-free flour blend.
Feel free to substitute pecans with walnuts or mix both for extra variety.
You can lower sugar content slightly if you’re using sweetened coconut.