Pecan-Upside Down Cake
  • Cooking Time: 30 minutes + cooling
  • Servings: 20 servings
  • Preparation Time: 20 minutes
  • 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 (18-1/4 ounces) butter pecan cake mix
  • 1 cup reduced-fat sour cream
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon vanilla extract
  1. In a small bowl, combine the butter, brown sugar, corn syrup and pecans.
  2. Spread evenly into a 13-in. x 9-in. baking pan coated with cooking spray. Set aside.
  3. 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.
  4. 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.
This moist and tender 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!