4.5
4 ratings

Pecan Pie Upside-Down Cake

A perfect blend of two desserts
Photo courtesy of Betty Crocker

This amazing upside down cake is a perfect mix of brown sugar, melted butter and pecan halves. The end result is a delicious pecan pie with an upside down cake as its crust. 

This recipe is courtesy of Betty Crocker

Ready in
1 h and 15 m
20 m
(prepare time)
30 m
(cook time)
8
Servings
424
Calories Per Serving

Notes

Expert Tips:

Serve cake with sweetened whipped cream on top.

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

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.

Ingredients

For the topping

  • 1/3 Cup melted butter
  • 1/2 Cup packed brown sugar
  • 1 Tablespoon water
  • 1 Cup pecan halves

For the cake

  • 1 1/2 Cup Original Bisquick mix
  • 1/2 Cup granulated sugar
  • 1/2 Cup milk
  • 2 Tablespoons vegetable oil
  • 1 Teaspoon vanilla
  • 1 egg

For the glaze

  • 1/2 Cup powdered sugar
  • 2 to 3 teaspoons milk

Directions

For the topping

Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.

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.

For the cake

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.

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.

For the glaze

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.

Nutritional Facts
Servings8
Calories Per Serving424
Total Fat22g33%
Sugar35gN/A
Saturated6g32%
Cholesterol42mg14%
Protein6g12%
Carbs55g18%
Vitamin A82µg9%
Vitamin B120.1µg5.8%
Vitamin B60.1mg8.2%
Vitamin C0.1mg0.2%
Vitamin D0.5µg3.1%
Vitamin E1mg8%
Vitamin K1µg1%
Calcium163mg16%
Fiber1g5%
Folate (food)21µgN/A
Folate equivalent (total)33µg8%
Folic acid7µgN/A
Iron3mg14%
Magnesium46mg11%
Monounsaturated10gN/A
Niacin (B3)2mg12%
Phosphorus267mg38%
Polyunsaturated4gN/A
Potassium219mg5%
Riboflavin (B2)0.4mg27.8%
Sodium393mg16%
Sugars, added33gN/A
Thiamin (B1)0.2mg20.1%
Trans0.3gN/A
Water26gN/A
Zinc1mg11%