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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 percent less fat than the original! Mae Johnson - De Ridder, Louisiana
This recipe is:
Healthy
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts 1 piece equals 238 calories, 12 g fat (4 g saturated fat), 31 mg cholesterol, 236 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Makeover Pecan Upside-Down Cake in Healthy Cooking February/March 2009, p23
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Reviewed on Feb. 16, 2013 by ConnieK
Very, very good. Wasn't sure I'd be able to find butter pecan cake mix but found at Walmart. The cake mix really does make the cake. Might try chopped pecans in the future as others have stated since it was hard to cut but taste was so good and I actually liked bites of pecan halves. Will be making again and recommend trying to anyone who hasn't yet.
Reviewed on Sep. 26, 2011 by wilkayed
I used the light corn syrup because I didn't have any dark on hand. Also, I whipped the egg whites and then blended them into the batter which made it more like a sponge cake. Delicious!
Reviewed on Sep. 21, 2011 by meha6
This was a delicious, easy and perfect for Fall. Be sure to use 1 1/2 cups of chopped pecans unless you want "spaces in places".The butter pecan cake mix makes it. They are available at Wal-Mart. Carefully spread the batter to the edge of the dish so that the pecan mixture is completely covered. This should prevent any bubbling over. This is perfect with a little whip cream and a glass of wine.
This was a delicious, easy and perfect for Fall. Be sure to use 1 1/2 cups of chopped pecans unless you want "spaces in places".
The butter pecan cake mix makes it. They are available at Wal-Mart. Carefully spread the batter to the edge of the dish so that the pecan mixture is completely covered. This should prevent any bubbling over. This is perfect with a little whip cream and a glass of wine.
Reviewed on Apr. 24, 2011 by vaedmiston
I made the cake without using the reduced fat ingredients and of course, it was good. Unfortunately, the topping rose and went over in the oven. It was still good though.
Reviewed on Apr. 21, 2011 by smlcarol
Texture was too tender and it was impossible to slice it decently, BUT it tasted great and my family loved it. I also used chopped pecans instead of halves.
Reviewed on Apr. 21, 2011 by DessertGal
Definitely going to make this again! One cup is plenty of pecans. I loved the texture of the cake. The top (once you flip it) isn't too sweet or gooey. Not sure about being healthy though.
Reviewed on Apr. 21, 2011 by goocharoo
My Hubby & I alter recipes for a lower carb lifestyle. Instead of putting the top on the bottom, I mix it INTO the batter. MMM! Easy too!
Reviewed on Apr. 21, 2011 by ltning7
I'm afraid I re-made this made over cake because I wanted to use items I had on hand. So--regular butter, regular sour cream, and a yellow cake mix because I can't find butter pecan cake mixes any more. But--it's absolutely wonderful, anyway. My mother-in-law thought it was the best dessert I've ever made--and that's high praise. The idea of coarsely chopping the pecans was a good one--it was difficult to cut with whole halves. I added a dollop of whipped cream and some fresh raspberries when I servied it. A magnificent dessert.
Reviewed on Apr. 21, 2011 by tonyjoy
This cake was awesome, HOWEVER, next time I will use chopped pecans to make it easier to cut and will bake cake on the middle rack of the oven! Be sure to put foil on the rack below the cake because it did boil over a little. This cake was sure a great hit for an anniversary party! tonyjoy
Reviewed on Apr. 21, 2011 by Kayrone1
This cake was absolutely delicious. I even made it healthier with splenda brown sugar.
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