Makeover Pecan Upside-Down Cake Recipe
Makeover Pecan Upside-Down Cake Recipe photo by Taste of Home

Makeover Pecan Upside-Down Cake Recipe

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This moist and tender pecan upside-down 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
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 20 servings


  • 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 vanilla extract

Nutritional Facts

1 piece: 238 calories, 12g fat (4g saturated fat), 31mg cholesterol, 236mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 3g protein


  1. 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.
  2. 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.
  3. 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.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Pecan Upside-Down Cake in Healthy Cooking February/March 2009, p23

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Reviewed Aug. 10, 2014

"Tasty! We use this as a coffee cake."

Reviewed Feb. 16, 2013

"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 Sep. 26, 2011

"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 Sep. 21, 2011

"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 Apr. 24, 2011

"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."

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