2010 Makeover Pecan Upside-Down Cake

By boandozzy

1 piece equals 238 calories, 12 g fat (4 g saturated fat), 31 mg cholesterol, 236 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Makeover Pecan Upside-Down Cake in Healthy Cooking February/March 2009, p23

Ingredients

• 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 butter pecan cake mix (regular size)
• 1 cup reduced-fat sour cream
• 1/3 cup unsweetened applesauce
• 2 eggs
• 2 egg whites
• 1 teaspoon vanilla extract

Details

Servings 20
Preparation time 20mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the butter, brown sugar, corn syrup and pecans. Spread evenly into a 13-in. x 9-in. baking pan coated with cooking spray. Set aside.

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.

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. Yield: 20 servings.