Pecan Pie Upside-Down Cake – Bisquick Recipes

Prep

20

min
Total

1

hr

15

min
Servings

8

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!

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
1

egg

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.

Recipe Tips

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.