Pecan Pie Upside-Down Cake

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.

Pecan Pie Upside Down Cake

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 extract
  • 1 egg

Glaze

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

Instructions

  1. Heat oven to 350 degrees F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
  2. Topping: 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. Cake: In large bowl, beat cake ingredients with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
  4. Bake for 29 to 34 minutes or until a wooden pick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack for 5 minutes.
  5. 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 for 15 minutes.
  6. 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.
  7. For 8 servings, cut into 8 wedges.
  8. Store loosely covered in refrigerator.

Prep: 20 min | Bake: 34 min | Yield: 8 servings

Recipe and photo used with permission from: Betty Crocker

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