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Pecan Pie Upside-Down Cake

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Pecan Pie Upside-Down Cake
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 8
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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!
By Betty Crocker Kitchens
Updated Jun 4, 2019

Ingredients

Topping

  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1 tablespoon water
  • 1 cup pecan halves

Cake

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.

Tips from the Betty Crocker Kitchens

  • 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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