- 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
- 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.
Reviews for Makeover Pecan Upside-Down Cake
"Tasty! We use this as a coffee cake."
"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."
"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!"
"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."
"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."
"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."
"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."
"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!"
"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."
"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"