Hey there, dessert lovers!
Are you in the mood for something sweet and a little adventurous? I’ve got the perfect treat for you!
Today, I’m excited to share my recipe for a pecan pie upside-down cake.
It’s the best of both worlds: rich, gooey pecan pie and a moist, fluffy cake.
Trust me, it’s a showstopper that will impress everyone!
Let’s dive into this deliciousness together!
Possible Ingredient Alternatives
Pecans can be replaced with walnuts or almonds for those with pecan allergies or to vary the flavor profile. These nuts offer similar textures and nutritional benefits. Adjust chopping size to match pecan halves if using smaller nuts.
Bisquick™ mix can be substituted with a homemade blend of flour, baking powder, salt, and shortening for those preferring to avoid pre-made mixes. Use 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder, 1/4 teaspoon salt, and 1 tablespoon shortening. This allows for more control over ingredients and accommodates gluten-free needs if using alternative flours.
Brown sugar can be replaced with coconut sugar for a lower glycemic index option or with a sugar-free brown sugar substitute for those monitoring sugar intake. Use the same amount as called for in the recipe, but note that coconut sugar may slightly alter the flavor and color of the final product.
| Preparation Time | 15-20 minutes |
| Cooking Time | 29-34 minutes |
| Total Time | 44-54 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 25-30 g
- Fat: 120-130 g
- Carbohydrates: 250-270 g
Ingredients
- 1/3 cup butter, melted
- 1/2 cup firmly packed brown sugar
- 1 tablespoon water
- 1 cup pecan halves
- 1 1/2 cups bisquick™ mix
- 1/2 cup white sugar
- 1/2 cup milk
- 2 tablespoons cooking oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup icing sugar
- 2 to 3 teaspoons milk
Step 1: Prepare the Baking Pan and Pecan Mixture
Preheat your oven to 350°F (175°C).
Spray a 9-inch round cake pan with cooking spray, then line it with cooking parchment paper to prevent sticking.
In a medium bowl, combine melted butter, brown sugar, and water, stirring until well blended.
Add the pecans, ensuring they are evenly coated.
Pour this pecan mixture into the prepared pan and spread them in an even layer.
Set aside while you prepare the cake batter.
Step 2: Mix the Cake Batter
In a large bowl, add all the Cake ingredients.
Using an electric mixer, beat on low speed for 30 seconds while scraping the bowl constantly to incorporate all ingredients.
Increase the speed to medium and beat for an additional 2 minutes, scraping the bowl occasionally.
This will ensure a smooth, well-blended batter.
Pour the prepared batter evenly over the pecan mixture in the pan.
Step 3: Bake the Cake
Place the pan in the preheated oven and bake for 29 to 34 minutes or until a toothpick inserted in the center comes out clean.
Once baked, run a knife around the edges of the pan to loosen the cake.
Allow the cake to cool in the pan on a cooling rack for about 5 minutes.
Step 4: Invert and Cool the Cake
Take a heatproof serving plate and place it upside down over the pan.
Carefully flip the plate and the pan together so that the cake is now on the plate.
Remove the pan.
If any pecans stick to the pan, gently transfer them back onto the top of the cake.
Allow the cake to cool for another 15 minutes.
Step 5: Prepare the Drizzle and Serve
In a small bowl, mix together the powdered sugar and 2 teaspoons of milk until well blended.
If the mixture is too thick to drizzle, add additional milk, 1/4 teaspoon at a time, until the desired consistency is reached.
Using a fork, drizzle the icing over the top of the cooled cake.
For serving, cut the cake into 8 wedges.
Store any leftovers loosely covered in the refrigerator.
