Fluffy pumpkin cake and sticky pecans come together in these individual upside-down mini cakes — a cozy, crowd-pleasing treat for fall. After several tests I found that mini ramekins produced far better results than a large bundt pan: the cakes bake more evenly, the pecan topping sets perfectly, and the finished cakes are irresistibly charming. The pumpkin cake is soft and tender with warm cinnamon spice, while the pecan topping is buttery, caramel-like, and glossy. A light dollop of cinnamon whipped cream finishes each cake for a little extra indulgence. These are the season’s perfect little upside-down cakes.
What is an Upside-Down Cake?
An upside-down cake is assembled and baked with the topping on the bottom of the pan and the batter on top. After baking, you invert the pan so the topping becomes the cake’s glossy, caramelized surface. Classic versions use fruit like pineapple or apples with a butter-sugar syrup; this recipe swaps fruit for chopped pecans, which pair beautifully with a rich, sticky butter-brown sugar glaze.
How to Make Pumpkin Pecan Upside-Down Cakes
- Make the pecan topping. Stir together butter, brown sugar, corn syrup, and vanilla until smooth. Spoon about 2 teaspoons of the mixture into the bottom of each ramekin, pressing lightly. Top with roughly 2 tablespoons of chopped pecans to cover the bottom. Set aside while you prepare the batter.
- Make the pumpkin cake batter. Cream the butter with brown and granulated sugars until light and fluffy. Add eggs one at a time, then stir in vanilla and beat until smooth and pale. In a separate bowl whisk together flour, cinnamon, baking powder, baking soda, and salt. Add half the dry mix and the pumpkin puree to the creamed mixture and mix until just combined. Add the remaining dry ingredients, then slowly stream in the buttermilk on low speed, scraping the bowl as needed.
- Bake the cakes. Divide batter evenly among the prepared ramekins, filling each about three-quarters full. Bake at 350°F for roughly 30–32 minutes, or until the centers spring back or a toothpick comes out clean.
- Make the cinnamon whipped cream. While the cakes bake, whip heavy cream with powdered sugar and a pinch of cinnamon to medium-stiff peaks. Chill until ready to serve.
- Flip and serve. Let the cakes cool on the baking sheet for 10 minutes. Run a thin spatula around each ramekin, then invert each ramekin onto parchment. Tap the ramekin firmly to release the cake, lift it off, and scoop any stuck pecans onto the top while the topping is still warm and sticky. Serve warm or at room temperature with a spoonful of cinnamon whipped cream.
Tips for the Best Pumpkin Pecan Cakes
- Grease the ramekins. Generously spray or butter the ramekins so the sticky topping releases easily when inverted.
- Flip after 10 minutes. Allow the cakes to cool for about 10 minutes before flipping. The pecan topping sets and becomes harder to release if you wait too long.
- Tap the ramekins. If a cake is reluctant to come out, run a spatula around the edge and give the ramekin a few firm taps on the parchment-lined baking sheet to help it release cleanly.
Pumpkin Pecan Cake FAQs
What size ramekins do I need?
This recipe uses 4-ounce ramekins about 3½ inches in diameter. You can use smaller or larger dishes but adjust the amount of pecan topping and the baking time accordingly. Ensure any dish you use is oven-safe.
What can I use if I don’t have ramekins?
Muffin tins or other individual oven-safe dishes work in a pinch. Muffin tins produce smaller cakes and will increase the yield; reduce the pecan topping and shorten the bake time to avoid overbaking.
What if the pecans don’t come out of the ramekin?
It’s common for a few pecans to stick. Scoop them onto the cake immediately after flipping while the topping is still warm and pliable. Moving the pecans around on top helps create an even, attractive layer.
How do I store the cakes?
Store the baked cakes (without whipped cream) in an airtight container at room temperature for up to three days. The whipped cream keeps best for one day in the refrigerator, so prepare it the day you plan to serve.
More Fall Sweets You’ll Love
- Pumpkin Cinnamon Streusel Muffins
- Apple Cheesecake Pop-Tarts
- Oatmeal Butterscotch Blondies
- Cinnamon Sugar Donut Muffins
- Chocolate Caramel Pecan Bars
If you make this recipe, leave a comment and share a photo — I love seeing your results. Enjoy these pumpkin pecan upside-down mini cakes with a warm cup of coffee or tea for a cozy fall dessert.
Pumpkin Pecan Upside-Down Cakes
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Ingredients
For the Pecan Topping
- 3 Tablespoons (43g) unsalted butter, at room temperature
- ½ cup (114g) brown sugar
- 2 Tablespoons (20g) light corn syrup
- ½ teaspoon vanilla extract
- 1 ½ cups (180g) chopped pecans
For the Pumpkin Cake
- 6 Tablespoons (86g) unsalted butter, at room temperature
- ¾ cup (152g) brown sugar
- ½ cup (66g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (182g) all-purpose flour
- 1 Tablespoon cinnamon
- 1 ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (92mL) buttermilk, at room temperature
- 1 cup (240g) pumpkin puree
For the Cinnamon Whipped Cream
- ¼ cup (60mL) heavy cream
- 2 Tablespoons powdered sugar
- pinch of cinnamon
Instructions
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Preheat oven to 350°F. Generously grease twelve 4-ounce ramekins with non-stick spray, place on a baking sheet, and set aside.
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Pecan Topping: Combine butter, brown sugar, corn syrup, and vanilla. Place about 2 teaspoons of the mixture into each ramekin and press lightly. Add about 2 tablespoons of chopped pecans to cover the bottom. Set aside.
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Pumpkin Cake: In a stand mixer fitted with the paddle, cream butter and sugars until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla. In a separate bowl whisk flour, cinnamon, baking powder, baking soda, and salt. Add half the dry mix and the pumpkin puree, mixing until combined, then add the remaining dry mix. With the mixer on low, slowly add buttermilk, scrape the bowl, and beat briefly on medium-high to finish.
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Divide batter among the ramekins, filling about ¾ full. Bake 30–32 minutes or until centers spring back or a toothpick inserted comes out clean.
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Cinnamon Whipped Cream: Whip heavy cream with powdered sugar and a pinch of cinnamon to medium peaks while the cakes bake. Chill until ready to serve.
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Allow cakes to cool 10 minutes. Run a spatula around each ramekin, invert onto parchment, tap the ramekin to release, and lift it off. Scoop any stuck pecans onto the top while the topping is still warm.
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Serve warm or at room temperature with a dollop of cinnamon whipped cream. Enjoy!
Notes
- Ramekins: If you don’t have ramekins, two 12-count muffin tins can substitute. Reduce the pecan topping and baking time when using muffin tins.
- Storing: Store baked cakes (without whipped cream) in an airtight container at room temperature for up to 3 days. Keep whipped cream refrigerated and use within a day.