Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Upside Down Pecan Pie Cake Recipe
INGREDIENTS:
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Topping
1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
Cake
1 1/2 cups Original Bisquick mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 egg
Glaze (optional)
1/2 cup powdered sugar
2 to 3 teaspoons milk or water
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DIRECTIONS:
1: Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray and line with cooking parchment paper.
2: 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 and set aside.
3: 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.
4: 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 serving plate upside down over pan and turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
5: Optional Glaze: In small bowl, mix powdered sugar and 2 teaspoons of the milk or water until well blended. If too thick to drizzle, add additional milk or water, 1/4 teaspoon at a time. Drizzle with fork over top.
6: Store leftovers loosely covered in refrigerator.
Darlene’s Tips: You could probable use any cake mix of your choice and prepare batter as directed on the box. I have a feeling this bisquick recipe might have more of a coffee cake texture which is awesome if that’s what you are aiming for. You could also add some spices like cinnamon or nutmeg even apple pie spice. You can top each serving with whipped topping or serve with ice cream… butter pecan ice cream would be perfect!
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