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!
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Pecan Pie Upside-Down Cake
- Prep Time 20 min
- Total 1 hr 15 min
- Servings 8
- Ingredients 12
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
Instructions
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Step1Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
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Step2In 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.
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Step3In 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.
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Step4Bake 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.
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Step5In 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.
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 1/2Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
- tip 3
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