Makeover Pecan Upside-Down Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 20 servings.
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
Ingredients
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1/2 cup reduced-fat stick margarine, melted
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1/2 cup packed brown sugar
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1/4 cup dark corn syrup
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1-1/2 cups pecan halves
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1 package butter pecan cake mix (regular size)
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1 cup reduced-fat sour cream
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1/3 cup unsweetened applesauce
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2 large eggs
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2 large egg whites
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1 teaspoon vanilla extract
Directions
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1.
In a small bowl, combine margarine, brown sugar, corn syrup and pecans. Spread evenly into a 13x9-in. baking pan coated with cooking spray. Set aside.
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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.
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3.
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: 223 calories, 10g fat (2g saturated fat), 20mg cholesterol, 245mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 3g protein.
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