Pecan Upside Down Cake


PECAN UPSIDE-DOWN CAKE

Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 45m

Yield 12

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.


Pecan Upside-Down Cake image

Number Of Ingredients: 10

Ingredients:

  • 2/3 cup packed brown sugar
  • 2/3 cup butter or margarine, melted
  • 1/3 cup light corn syrup
  • 1 1/2 cups broken pecans
  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1 cup sour cream
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla


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!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 8

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.


Pecan Pie Upside-Down Cake image

Number Of Ingredients: 12

Ingredients:

  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1 tablespoon water
  • 1 cup pecan halves
  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk


PEAR-PECAN UPSIDE-DOWN CAKE

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 3h20m

Yield 4 servings

Steps:



Pear-Pecan Upside-Down Cake image

Number Of Ingredients: 14

Ingredients:

  • 7 tablespoons unsalted butter, plus more for greasing; 3 tablespoons cut into small pieces, 4 tablespoons softened
  • 1/2 cup firmly packed light brown sugar
  • 3 Bosc pears, peeled, halved lengthwise and cored
  • 3/4 cup all-purpose flour
  • 1/3 cup pecans, toasted and finely chopped
  • 1/4 cup cornmeal
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons whole milk, at room temperature
  • Whipped cream, for serving (optional)


CHERRY PECAN UPSIDE-DOWN CAKE

Cherries are a terrific take on traditional pineapple upside down cake. The crowning touch on each piece is the creamy, cheesy topping.-Eleanor Froehlich, Rochester, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Steps:

  • Pour butter into an ungreased 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar; top with pecans., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Spoon over pecan layer. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For topping, in a large bowl, beat cream and cheese until it begins to thicken. Gradually add confectioners' sugar and extracts; beat until stiff peaks form. Serve with cake.


Cherry Pecan Upside-Down Cake image

Number Of Ingredients: 19

Ingredients:

  • 1/4 cup butter, melted
  • 3/4 cup packed brown sugar
  • 2 cans (15 ounces each) pitted dark sweet cherries, drained
  • 1/2 cup chopped pecans
  • CAKE:
  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • TOPPING:
  • 1/2 cup heavy whipping cream
  • 1/2 cup Mascarpone cheese
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon vanilla extract


APPLE PECAN UPSIDE DOWN CAKE

A twist on Pineapple version. Edited directions since Bayhill's review and question about baking powder vs. baking soda! :)

Recipe From food.com

Provided by Outta Here

Time 1h55m

Yield 8 serving(s)

Steps:

  • Peel, core and slice apples about 1/4 inch thick. Place in a mixture of water and lemon juice to prevent browning. Set aside.
  • Preheat oven to 450°F.
  • Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes. Check frequently to prevent burning.
  • Reduce oven temperature to 325°F.
  • Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring, just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
  • Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top butter-sugar mixture. Drain and pat dry apples and place in circles, slightly overlapping, over pecans.
  • Sift flour, baking powder, cinnamon and salt into bowl. Using electric mixer, beat butter at medium speed until light and fluffy. Add sugar and continue beating until creamy, 3 to 5 minutes. Add egg and vanilla and continue beating until completely incorporated.
  • Reduce speed to low, add flour mixture and milk, alternating, in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
  • Spoon batter over topping and spread carefully so batter is even.
  • Bake 55 minutes, or until tester comes out clean. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes.
  • Invert pan over large plate and let stand 3 minutes. Carefully remove pan.
  • Serve warm with fresh whipped cream.


Apple Pecan Upside Down Cake image

Number Of Ingredients: 14

Ingredients:

  • 1/4 cup pecans, chopped
  • 1/4 cup butter
  • 1 cup light brown sugar, packed
  • 2 granny smith apples
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons milk
  • whipped topping (optional)


PEACH AND PECAN UPSIDE-DOWN CAKE

Recipe From epicurious.com

Provided by Cindy Mushet

Yield 8 to 10 servings

Steps:

  • Peach and Pecan Topping:
  • Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute. Pour mixture into 9-inch-diameter cake pan with 2-inch-high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter.
  • Cake:
  • Position rack in center of oven; preheat to 350°F. Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 tablespoon at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula.
  • Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer cake to rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 minute, then very slowly lift off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temperature.
  • Cut cake into wedges. Serve with vanilla ice cream or whipped cream.


Peach and Pecan Upside-Down Cake image

Number Of Ingredients: 20

Ingredients:

  • For peach and pecan topping:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup (packed) golden brown sugar
  • 40 (about) pecan halves (about 3 ounces)
  • 2 medium peaches (about 7 ounces each), peeled, halved, pitted, each half cut into 6 wedges
  • For cake:
  • 1 1/2 cups unbleached all purpose flour
  • 1/2 cup pecans
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • Vanilla ice cream or sweetened whipped cream
  • Special Equipment
  • 9-inch-diameter cake pan with 2-inch-high sides


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