This was dessert #2 for Thanksgiving which I liked better than the cheesecake and which was finished off for breakfast the next day!
1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
1 1/2 cups Bisquick
1/2 cup sugar
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
1/2 cup powdered sugar
2 – 3 teaspoons milk
1 Heat oven to 350. Spray 9″ round cake pan with cooking spray then line with parchment paper.
2 For the topping, mix together melted butter, brown sugar, and water until well blended. Stir in pecans to coat evenly. Pour into cake pan and spread into an even layer.
3 For the glaze, beat cake ingredients on low for 30 seconds. Beat on medium for 2 minutes. Pour batter over pecans in pan.
4 Bake 29 – 34 minutes or until toothpick inserted in center comes out clean. Run knife around edges of pan to loosen cake. Cool in pan 5 minutes before removing by putting a serving platter over pan and then turning over. Cool 15 minutes.
5 For the glaze, whisk glaze ingredients together and drizzle over cake. (I didn’t do the glaze, opting for homemade whipped cream instead.)
recipe from Betty Crocker