Pecan Pie Upside Down Cake

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 egg


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

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