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