PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
PECAN PIE UPSIDE-DOWN CAKE
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!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g
UPSIDE-DOWN PECAN PIE
This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch pie
Number Of Ingredients 8
Steps:
- In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.
- Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.
- Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
- Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.
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