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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
  • 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


  • 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 in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature.
Nutrition Facts
1 piece: 238 calories, 12g fat (4g saturated fat), 31mg cholesterol, 236mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 3g protein.
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  • pop-pop1
    Jan 2, 2019

    No comment left

  • mama_z
    Aug 10, 2014

    Tasty! We use this as a coffee cake.

  • jaraduenz
    Apr 21, 2013

    No comment left

  • ConnieK
    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.

  • vanillaluv
    Oct 14, 2012

    No comment left

  • vanwaus
    Nov 11, 2011

    No comment left

  • wilkayed
    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!

  • meha6
    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.

  • vaedmiston
    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.

  • smlcarol
    Apr 21, 2011

    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.