My Southern nana has many winning recipes, and this must be in her top 5 of all time!

The Southern Upside Down Pecan Cake holds a special place in my heart, reminiscent of family gatherings and holiday dinners where the smell of caramelized pecans and buttery cake filled our farmhouse kitchen. This cake, baked in a simple jelly roll pan just like my grandmother used to, is a testament to the timeless tradition of Southern baking. With its rich history rooted in using simple, wholesome ingredients, this cake is perfect for those who want to bring a piece of Southern charm to their table.

This delightful cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more traditional touch, serve it alongside a cup of hot coffee or sweet tea. Complement the rich flavors with a light salad or roasted vegetables, adding balance to your meal.

Servings: 12

1/2 cup unsalted butter
1 cup packed brown sugar
1 1/2 cups pecan halves
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Preheat your oven to 350°F (175°C). Grease a jelly roll pan with butter.

In a saucepan, melt the butter over medium heat. Stir in the brown sugar until fully combined and smooth, then pour into the prepared jelly roll pan, spreading it evenly. Arrange pecan halves on top.

In a large mixing bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until well blended.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter over the pecans and brown sugar mixture in the jelly roll pan, spreading it evenly.

Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes.

Carefully invert the cake onto a large serving platter. Serve warm with your favorite toppings.

For a delightful twist, you can add a sprinkle of cinnamon to the brown sugar mixture before pouring it into the pan. If you prefer a bit of fruit in your cake, try adding thinly sliced apples or pears along with the pecans. For a more festive touch, drizzle a bit of caramel sauce over the cake just before serving. Don’t hesitate to experiment with different types of nuts if pecans aren’t your favorite.