Pecan Pie Upside-Down Cake
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  • 1/3 cup butter, melted
  • 11/2 cup packed brown sugar
  • 11 tablespoon water
  • 11 cup pecan halves
  • 11 1/2 cups Original Bisquick™ mix
  • 11/2 cup granulated sugar
  • 11/2 cup milk
  • 12 tablespoons vegetable oil
  • 11 teaspoon vanilla
  • 11 egg
  • 11/2 cup powdered sugar
  • 12 to 3 teaspoons milk1 Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
  • 12 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. </picture>
  • 13 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. </picture>
  • 14 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. </picture>
  • 15 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.



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