PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
PECAN PIE UPSIDE-DOWN CAKE
We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy-yet dense-cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal-either a post-dinner treat or even as a star of your next brunch party!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g
GIANT UPSIDE-DOWN PECAN ROLLS
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.
Provided by Taste of Home
Time 1h10m
Yield 6 rolls.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto lightly floured surface. Roll into a 24x18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices., For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13x9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.
Nutrition Facts : Calories 1084 calories, Fat 38g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 509mg sodium, Carbohydrate 176g carbohydrate (96g sugars, Fiber 7g fiber), Protein 16g protein.
PECAN UPSIDE DOWN BUNDT CAKE RECIPE
Your guests will be blown away at how you created this impressive wonder, and you don't even have to share the little secret mentioned above.
Provided by 100krecipes
Categories Breakfast, Brunch, Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later
GIANT UPSIDE-DOWN PECAN ROLLS
This recipe comes from the 2008 Taste of Home cookbook, Baking Classics. Preparation time does not include the time needed for the dough to rise twice.
Provided by Sydney Mike
Categories Breads
Time 1h15m
Yield 6 rolls, 6 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE ROLLS ~ In a large mixer bowl, dissolve yeast in warm water, then add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk & 3 cups flour, & beat on medium speed for 3 minutes.
- Stir in enough of the remaining flour to form a soft dough, then turn onto a floured surface & knead about 6 to 8 minutes or until smooth & elastic.
- Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place until doubled, about 1 1/2 hours.
- After that time, punch the dough down & turn onto a lightly floured surface. Roll it into a 24-inch by 18-inch rectangle.
- Melt the remaining butter & brush it over the dough.
- Combine cinnamon & remaining 1 cup of sugar, then sprinkle that over the dough to within 1/2 inch of the edges.
- Sprinkle the chopped pecans onto the dough in a similar fashion, then, starting with a short side, roll up the dough jelly-roll style. Pinch the seam to seal it, then cut the roll into 6 slices.
- Grease a 13"x9" baking dish.
- FOR THE SYRUP ~ In a saucepan, combine the brown sugar, butter & water, bringing it to a boil, then boiling & stirring for 1 minute.
- Pour this syrup into the prepared baking dish, & arrange the pecan halves, flat side up, over the syrup.
- Place the rolls cut side down over the peacns, pressing down on each roll gently, before covering & letting rise in a warm place for 1 hour or until doubled in size.
- After that time, beat the egg white & the water & brush it over the rolls, before baking for 35 to 40 minutes or until golden brown.
- Immediately invert onto a serving platter & allow to cool somewhat before devouring them completely!
PECAN UPSIDE DOWN CAKE
This cake is basically a cross between coffee cake and sticky buns, and it is good any time of day.
Provided by Corinne Fay
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with a circle of parchment. To make the topping, whisk the butter, brown sugar, corn syrup, and salt in a small saucepan and bring to a boil. Pour the melted butter and sugar mixture into the parchment-lined pan. Then you can either spread the pecans over the bottom or arrange them in an appealing pattern, depending on your patience. Put the pan with the sugar and pecans in the freezer for ten minutes while you mix the cake batter.
- In a small mixing bowl, combine the dry ingredients: flour, baking powder, salt, and baking soda. In a bigger bowl, mix together the yogurt, sugar, melted butter, eggs, and vanilla. Pour the dry ingredients into the yogurt mix and stir until you have a consistent batter. It should be very thick.
- When the pecans and topping in the cake pan have set, gently spread the batter over the topping.
- Bake about 45 minutes, until the cake is completely set and browned on top. The pecans and sugar can bubble up quite a bit, so I recommend baking this on a baking sheet so you don't have to do an oven-cleaning afterwards.
- Let the cake cool for ten minutes, loosen sides with a butter knife, and then invert onto a plate or a cooling rack with some parchment underneath to catch drips. Slowly lift off parchment from top of cake and continue to cool before enjoying.
PECAN STICKY BUNS
Steps:
- Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes.
- Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.
- Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.)
- Gently knead the dough on the lightly floured surface for 1 to 2 more minutes, or until it becomes smooth, supple, and elastic but not too firm. The texture of the dough should be soft but springy. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 1 1/2 to 2 hours.
- While the dough is rising; in a small saucepan, heat the 9 tablespoons butter and the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved), then whisk until the mixture looks silky and a little lighter in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle the toasted pecans over the warm caramel and press them down slightly. Put the pan in the refrigerator to cool the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir until evenly mixed. Set aside.
- When the dough has doubled, gently pour it out of the bowl onto the floured work surface. Flatten the dough and stretch it with your fingers to form a 13 by 10-inch rectangle, with a longside facing you. Work gently so you don't tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 minutes and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary.
- Spread 3 tablespoons of the softened butter evenly over the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture generously and evenly over the butter, again leaving the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll up the dough jelly-roll fashion into a long log. If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently. Pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log.
- Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.) Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty. It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully turn the pan upside-down and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any hot caramel remaining in the bottom of the pan and spread it on the tops of the buns, filling in any bare spots. Let them cool until just warm before serving. (Clean the pan by soaking it in very hot water to dissolve the caramel.) Store any leftovers covered in plastic wrap at room temperature.
UPSIDE-DOWN PECAN BUNS
The recipe comes from my bread machine instructions. I made it 2-3 years ago and it was really good.
Provided by Boomette
Categories Yeast Breads
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Measure first 8 ingredients in the order listed into Baking Pan.
- Insert Baking Pan into oven chamber; twist to secure. Close lid.
- Select : Dough/Pasta Setting. Press Start.
- Meanwhile, prepare syrup : Boil together butter, water and brown sugar for 1 minute. Immediately, pour into a 9 x 13 inch (23 cm x 33 cm) pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up, on syrup.
- When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 12 x 18 inch (30 cm x 46 cm) rectangle. Brush with melted butter. Sprinkle evenly with a mixture of brown sugar and ground cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over Syrup. Cover and let rise 30 minutes or until double in volume. Remove cover.
- Bake at 375 F for 35 minutes. Loosen edges and invert onto serving tray.
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- In a large bowl, combine the contents that are in the box. Add the egg, 2 tablespoon of butter,and hot water and mix until a ball of dough forms. Turn onto a floured surface and knead as indicated on the back of the box. Allow to rest for 5 minutes.
- In a medium sauce pan on low to medium heat,melt the stick of butter and add the brown sugar and corn syrup. Stir until the brown sugar has dissolved. The sugar mixture should be slightly bubbling. Add the cream and stir until well mixed. Now add the bourbon and maple extract. Finally, add the pecan pieces. Allow to slightly simmer for 3-5 minutes. Pour the mixture into a large round cast iron skillet and use butter to grease the inside edges. Set aside.
- Roll the dough out into a rectangular form. My rectangle was about 13X12. Smooth the 6 tablespoon of butter on the upside of the rolled out dough. Mix the 1 1/4 cup of brown sugar and cinnamon in a small bowl and sprinkle on top of the butter.
- Roll the dough into a log starting with the edge closest to you. Roll tightly to secure the filling. Cut the log into rolls about 3/4 inch wide. Place the rolls inside the large round cast iron skillet on top of the sugar mixture. Place the rolls next to one another inside the pan. Cover the rolls with a kitchen towel and allow to sit for 30 minutes or until doubled in size. Meanwhile, preheat oven to 375 Degrees. Once the rolls have doubled in size bake for 12-15 minutes or until tops of the rolls are golden brown. Allow to cool.
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- In a bowl, combine the warm water, 1 tsp sugar and yeast packet. Let sit to bloom for 10 minutes.
- In a stand mixer (or by hand), combine the yeast mixture, the milk mixture, the 2 eggs and approximately 1/3 of the flour. Stir to combine. Slow add the remaining flour and knead for 8 – 10 minutes using the stand mixer or by hand.
- Lightly oil the dough and the bowl it’s sitting in so that it doesn’t stick to the bowl as it rises. Cover with a clean kitchen towel and let rise for 1 ½ hours.
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Reviews 20Estimated Reading Time 4 minsServings 12Total Time 30 mins
- Make the topping: Preheat oven to 425F. Bring butter and sugar to a low simmer over medium-high heat. Stirring occasionally, cook caramel until a deep golden brown and slightly thickened. Remove from heat and whisk in whipping cream and a pinch of salt. Divide chopped pecans between a greased 12-cup muffin tin, placing nuts in the bottom. Top each with about 1/2 to 1 tablespoon caramel sauce. Set aside.
- Make the muffins: In a large bowl, whisk pumpkin, sugar, eggs, oil, buttermilk, and vanilla until smooth. In a separate bowl, combine flour, baking powder, salt, and pumpkin pie spice. Gently fold flour mixture into liquid, stirring until just combined.
- Divide muffin batter evenly between muffin cups, carefully spooning batter over nuts and caramel. Smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 15-16 minutes or until a toothpick tests done.
- Cool muffin in pan 5-10 minutes, then very carefully, run a knife around muffins and quickly invert onto a cooling rack. Enjoy muffins warm!
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