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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.
Reviewed on Apr. 21, 2011 by MMMelinsky
Easy to make, and delicious to eat (esp. when it's warm, right out of the oven)! My family loved it! This one's a 'keeper' :)
Reviewed on Apr. 21, 2011 by avatar-it
I am usually the baker in the house, but since it was my birthday my wife insisted on making a cake. I picked this recipe, and it was great!
Reviewed on Apr. 19, 2011 by Lissa2086
Awesome and very easy to make, you will love it!
Reviewed on Apr. 17, 2011 by Carollizc
Like Netizen, I would like to try making this from scratch. I would also probably serve it for breakfast, rather than dessert, where it would add calories on top of calories. Instead, it would make a great start to the day, along with coffee or tea. In fact, if I were to make this from scratch, I would probably substitute oat flour or oat bran for part of the flour, just to make sure that my loved ones got some extra goodness in it.
Reviewed on Apr. 15, 2011 by Netizen
Boxed mixes have partially hydrogenated oils/trans fats. They are NOT healthy. I might try making this totally from scratch.
Reviewed on Apr. 14, 2011 by Judy Belville
This was a big hit at my small group meeting. The only thing I would do differently is to chop the pecans. It was hard to cut with the whole pecans--it did not make nice smooth cuts. Otherwise it was wonderful and I will definitely make it again.
Reviewed on Apr. 14, 2011 by lcook1
I coarsely chopped the pecans and toasted them on the stove. Only used about a cup and it was wonderful!!
Reviewed on Apr. 14, 2011 by harland
I haven't made this, yet, but I imagine you could reduce the calorie and fat count a bit by chopping the nuts first and using less of them (maybe a cup or so)
Reviewed on Nov. 16, 2009 by justcuzz
All 20 or so people at our potluck thanksgiving this last weekend gave this an outstanding and can I have the recipe. I will absolutely will make this again and again
Reviewed on Oct. 11, 2009 by diann2715
I'm not sure how low fat this is, but everyone loved it. We thought it would taste great by adding some thinly sliced apples on the pecan layer. Yummy
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