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Makeover Pecan Upside-Down Cake

 Makeover Pecan Upside-Down Cake
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
20 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1/2 cup reduced-fat butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup dark corn syrup
  • 1-1/2 cups pecan halves
  • 1 package butter pecan cake mix (regular size)
  • 1 cup reduced-fat sour cream
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a small bowl, combine the butter, brown sugar, corn syrup and
  • pecans. Spread evenly into a 13x9-in. baking pan coated with cooking
  • spray. Set aside.
  • In a large bowl, combine the remaining ingredients; beat on low speed
  • for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared
  • pan.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before inverting onto
  • a serving platter. Serve warm or at room temperature. Yield: 20
  • servings.

2 of 2

Makeover Pecan Upside-Down Cake (continued)

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.