Pecan Pie Upside Down Cake

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1/3 cup butter, melted (topping)

1/2 cup packed brown sugar (topping)

1 tablespoon water (topping)

1 cup pecan halves (topping)

1 1/2 cups Original Bisquick mix (cake)

1/2 cup granulated sugar (cake)

1/2 cup milk (cake)

2 tablespoons vegetable oil (cake)

1 teaspoon vanilla (cake)

1 egg (cake)

1/2 cup powdered sugar (glaze)

2 to 3 teaspoons milk (glaze)


1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.

2. In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.

3. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.

4. Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.

5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

Bon Appetit!

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