PECAN BAR MIX RECIPES
PECAN PIE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.COM
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 Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 20 minutes
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 , CarbohydrateContent 52 g, CholesterolContent 45 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Slice, SodiumContent 300 mg, SugarContent 36 g, TransFatContent 0 g
CARAMEL PECAN STICKY BUNS RECIPE - PILLSBURY.COM
Your favorite bakery caramel sticky buns are made easier with Grands!™ refrigerated cinnamon rolls!
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 5
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. In ungreased 9-inch square pan, mix brown sugar and melted butter. Sprinkle with pecans.
- Separate dough into 5 rolls; set icing aside. Place rolls on top of pecan-butter mixture in pan.
- Bake 20 to 25 minutes or until golden brown. Cool 1 minute. Place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain 1 minute so caramel can drizzle over rolls.
- In small microwavable bowl, microwave icing uncovered on High 8 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Serve warm.
Nutrition Facts : Calories 580 , CarbohydrateContent 78 g, CholesterolContent 35 mg, FatContent 5 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 11 g, ServingSize 1 Bun , SodiumContent 640 mg, SugarContent 44 g, TransFatContent 0 g
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FAVORITE PECAN PIE BARS RECIPE: HOW TO MAKE IT
This pecan bar recipe is the perfect little gift this winter. Send your favorite holiday travelers on their way with a package of these nutty little bars to eat when they get home. —Sylvia Ford, Kennett, Missouri
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Reviews 4.7
Total Time 55 minutes
Category Desserts
Calories 157 calories per serving
From tasteofhome.com
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Total Time 55 minutes
Category Desserts
Calories 157 calories per serving
- Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.
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