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


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


  • 1In 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