Pecan Upside-Down Cake
A rich upside-down cake featuring caramelized pecans and a sweet syrup base, topped with a tender cake layer. Perfect for dessert gatherings and special occasions.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Mix chopped pecans, corn syrup, and softened margarine in an ungreased round pan (9 x 1 1/2 inches).
- Spread the pecan mixture evenly to cover the bottom of the pan.
- In a separate bowl, combine Bisquick, sugar, milk, vanilla, cinnamon, and egg; beat for 30 seconds.
- Pour the batter over the pecan mixture in the pan.
- Bake until golden brown and a wooden pick inserted in the center comes out clean, about 30 minutes.
- Run a knife around the edge of the pan to loosen the cake.
- Immediately invert the cake onto a heatproof serving plate.
Tips & Substitutions
For a richer flavor, consider using dark corn syrup instead of light. You can also substitute half of the sugar with brown sugar for added depth. If you don't have Bisquick, a homemade mix of flour, baking powder, and salt can work well. To enhance the pecan flavor, lightly toast them before adding to the mixture.
Serving Suggestions
Serve the Pecan Upside-Down Cake warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream complements the cake beautifully. It pairs wonderfully with a cup of coffee or tea for a delightful afternoon treat. For a special brunch, consider serving it alongside dishes like Perfect Icebox Rolls or a fresh fruit salad.
Storage & Reheating
Store leftover Pecan Upside-Down Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Upside-Down Cake contains roughly 265 calories, with 3g protein, 41g carbohydrates, and 7g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds, but keep in mind that this will change the flavor profile slightly. Toasting the nuts beforehand can enhance their flavor, regardless of the type you choose.
What can I do if the cake sticks to the pan?
To prevent sticking, ensure you evenly spread the pecan mixture and consider lightly greasing the pan before adding the pecans. If it still sticks, running a knife around the edges and gently shaking the pan can help release the cake.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just be sure to store it properly. Wrap it in plastic wrap or keep it in an airtight container to maintain moisture. You can reheat it before serving for the best taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).