PINEAPPLE UPSIDE DOWN CAKE DELIVERY 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
BANANA SPLIT CAKE II RECIPE | ALLRECIPES
An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable.
Provided by Judy
Categories Banana Desserts
Total Time 4 hours 25 minutes
Prep Time 25 minutes
Yield 1 13x9 inch pan
Number Of Ingredients 9
Steps:
- Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
- Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
- Chill for at least 4 hours before serving.
Nutrition Facts : Calories 643.8 calories, CarbohydrateContent 76 g, CholesterolContent 20.5 mg, FatContent 37.6 g, FiberContent 2.9 g, ProteinContent 4.8 g, SaturatedFatContent 14.9 g, SodiumContent 353.1 mg, SugarContent 40.3 g
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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!
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 430 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 430 per serving
- 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.
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