Pecan Upside Down Cake

Pat Duran


This moist and tender cake is packed with pecans and sweetness. Although still not a "light" dessert, it has nearly a third fewer calories and 43% less fat than the original !


★★★★★ 2 votes

15-18 servings
20 Min
30 Min


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  • 1/2 c
    reduced-fat butter, melted
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    ground cinnamon
  • 1/4 c
    dark karo corn syrup
  • 1 1/2 c
    pecan halves, or chopped pieces
  • 18 oz
    butter pecan cake mix
  • 1 1/2 tsp
  • 1 c
    reduced-fat sour cream
  • 1/3 c
    unsweetened applesauce
  • 2 large
    eggs plus 2 extra egg whites
  • 1 tsp
    vanilla extract

How to Make Pecan Upside Down Cake


  1. In a small bowl, combine the first 5 ingredients. Spread evenly into a pan coated with cooking spray (I use a large cast iron skillet also sprayed) you can use a 9x13 inch baking pan. Set pan aside.
    In a large bowl, combine the remaining ingredients; beat with a mixer on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
    Bake at 350^ for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature . Great with ice cream of whipped cream.

Printable Recipe Card

About Pecan Upside Down Cake

Course/Dish: Cakes, Other Desserts, Nuts
Main Ingredient: Nuts
Regional Style: American

Show 27 Comments & Reviews

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