Pecan Pie Upside-Down Cake

Pecan Pie Upside-Down Cake
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  • Prep

    20

    min

  • Total

    1

    hr

    15

    min

  • Servings

    8

We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy—yet dense—cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal—either a post-dinner treat or even as a star of your next brunch party!

Ingredients

Topping

  • 1/3

    cup butter, melted

  • 1/2

    cup packed brown sugar

  • 1

    tablespoon water

  • 1

    cup pecan halves

Cake

  • 1 1/2

    cups Original Bisquick™ mix

  • 1/2

    cup granulated sugar

  • 1/2

    cup milk

  • 2

    tablespoons vegetable oil

  • 1

    teaspoon vanilla

  • 1

    egg

Glaze

  • 1/2

    cup powdered sugar

  • 2

    to 3 teaspoons milk

Steps

  • 1
    Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
  • 2
    In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.

  • 3
    In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.

  • 4
    Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.

  • 5
    In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

Recipe Tips

  • tip 1

    Serve cake with sweetened whipped cream on top.

  • tip 2

    Lining the cake pan with cooking parchment paper will ensure cake comes easily out of pan.

  • tip 3

    To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until soft peaks form.

Nutrition

430 Calories, 23g Total Fat, 4g Protein, 52g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size:

1 Slice

Calories
430
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
300mg
12%
Potassium
105mg
3%
Total Carbohydrate
52g
17%
Dietary Fiber
2g
7%
Sugars
36g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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