Pecan Upside Down Marble Cake

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Move over, Pecan Pie! There’s a new dessert in town, and it’s about to take your taste buds on a nutty adventure. Say hello to the Pecan Upside Down Marble Cake – a soft and tender treat topped with a caramelized, crunchy pecan goodness that’ll have you coming back for more.

Let’s dive into the deliciousness with ingredients you probably already have in your kitchen:

Pecan Upside Down Marble Cake

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 14


**Caramel Pecan Topping:**

  • 1 ¼ cups of pecan pieces and halves toasted for 5 minutes at 350°F
  • 3 tablespoons of corn syrup or honey
  • ½ cup firmly packed brown sugar about 110g
  • ½ cup unsalted butter 113g
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt

**Marble Cake Batter:**

  • 1 cup sugar about 220g
  • cup melted butter 75g
  • ¼ cup oil 50g
  • 2 eggs + 1 egg white
  • 1 teaspoon vanilla
  • 1 ¾ cups cake flour about 225g, or use 200g all-purpose flour and 25g cornstarch
  • ½ teaspoon salt
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ cup sour cream 180g
  • 2 tablespoons cocoa powder


**For the Pecan Topping:**

  • Preheat your oven to 350°F and prepare a 9″ cake pan with parchment paper and butter.
  • Mix butter, corn syrup, brown sugar, salt, and cinnamon in a saucepan. Cook on low heat until smooth.
  • Remove from heat, add toasted pecans, and mix. Pour into the prepared pan, spread evenly, and place in the freezer.

**For the Cake Batter:**

  • Whisk sugar, melted butter, oil, and vanilla in a bowl for 2 minutes. Add eggs and whisk for another 1-2 minutes.
  • Sift in all dry ingredients (except cocoa powder) and fold until combined.
  • Gently fold in sour cream until a light cake batter forms. Avoid over-mixing.


  • Divide the cake batter into 2 bowls. Sift cocoa powder into one half and fold until combined.
  • Remove the pan from the freezer. Spoon alternating scoops of vanilla and chocolate batter into the pan. Don’t shake; handle gently.
  • Leave as is for zebra stripes or use a skewer for a marbled effect. Avoid stirring the pecan filling.


  • Bake the cake for 30 minutes at 350°F, followed by ~15 minutes at 330°F. Ensure it’s fully baked by inserting a toothpick in the middle.
  • Let the cake cool in the pan for 20-30 minutes to allow the pecan topping to set. Carefully flip it onto a serving stand.

**Serve and Enjoy!**

  • Indulge in the irresistible flavors of this Pecan Upside Down Marble Cake. Your taste buds are in for a treat!

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