Upside-Down Pecan Cake

Imagine the caramelized, buttery texture from your favorite pecan pie over an extra fluffy yellow cake and you have Josh Lehenbauer’s Upside-Down Pecan Cake! 

By adding extra pecans to the cake pan and maple extract to the glaze, Josh gives Betty’s classic Pecan Pie Upside-Down Cake extra fall flavor. He also swaps out the Bisquick mix for Betty Crocker™ Super Moist™ Yellow Cake Mix, giving his dessert more of a classic cake-like texture.

Josh’s favorite part about his dessert is definitely the topping, The buttery, brown sugar pecans combined with that maple glaze? Magic! Then the fluffy, moist yellow cake texture comes in for an all-allround perfect bite.

With minimal prep, thanks to Betty’s cake mix, Josh’s Upside-Down Pecan Cake will surely be a hit at your next Thanksgiving or fall gathering.

Are you giving this recipe a try for your holiday meal? We’d love to know! Comment or ask us a question below. And if you’re ready for more dessert recipes and inspiration, check out what our other Makers are baking up this month.

Josh’s Tips

• Because this recipe uses a 10-inch cake pan vs. a 9-inch pan, it also calls for an extra ½ cup of pecans to ensure proper coverage on the bottom of the pan. But you’ll still have plenty of pecans left over for the top of the cake.
• Because it uses more batter, this cake may need a little extra baking time. Check on your cake around the 30-minute mark.
• Less is more with flavor extracts, especially maple, so ⅛ teaspoon is plenty for the cake glaze. To avoid melting, be sure to let your cake cool completely before adding the glaze.

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