Print Recipe

Pecan Upside-Down Coffee Cake



  • 1 cup pecans, chopped
  • 1/2 cup Karo light or dark corn syrup
  • 2 tablespoons butter or margarine, softened
  • 2 cups Bisquick baking mix
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 egg


  1. Heat oven to 350 degrees F.
  2. Mix pecans, corn syrup and margarine in ungreased 9-inch round cake pan. Spread to cover bottom of pan.
  3. Mix remaining ingredients. Beat for 30 seconds. Spread over pecan mixture.
  4. Bake until golden brown and wooden pick inserted in center comes out clean, about 30 minutes.
  5. Run knife around edge of pan to loosen; immediately invert on heatproof serving plate.

High altitude directions (over 3500 feet): Not recommended.

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