Bisquick Butter Pecan Pound Cake Recipes

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PECAN PIE UPSIDE-DOWN CAKE



Pecan Pie Upside-Down Cake image

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

1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
1/2 cup powdered sugar
2 to 3 teaspoons milk

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

BUTTER PECAN POUND CAKE



Butter Pecan Pound Cake image

This recipe was given to me years ago by a friend. I fell in love with it and make it often. It is just a "FEEL GOOD" cake! *Google pic*

Provided by Sandy Griffith

Categories     Cakes

Time 1h10m

Number Of Ingredients 6

1 box betty crocker cake mix, butter pecan
4 eggs
3/4 c oil
1 c water
1 can(s) frosting, coconut pecan
powder sugar

Steps:

  • 1. Mix cake mix, eggs, oil,and water with mixer until smooth and creamy. Add can frosting to batter and mix well. Pour batter in greased & floured bundt pan. Bake at 350 for 1 hour. When cool sprinkle powder sugar over cake. Yummy!
  • 2. Sometimes I pour batter in a sheet cake and frost with cream cheese frosting that has some additional coconut pecan frosting in it. Yum!

CREAM-FILLED BUTTER PECAN BIRTHDAY CAKE



Cream-Filled Butter Pecan Birthday Cake image

Add extra richness to butter pecan cake mix with the addition of whipping cream. Then sprinkle toffee bits onto the fluffy topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 11

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ butter pecan cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
1/4 cup chocolate-coated toffee bits

Steps:

  • Heat oven to 325°F. In 1-quart saucepan, heat butter, 1/4 cup whipping cream and the brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into two 9-inch round cake pans (do not use dark or nonstick pans).
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon half of cake batter into each pan, starting at outer edge and continuing toward center so brown sugar mixture does not get moved out to sides of pans.
  • Bake 30 to 37 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cakes to loosen from pan. Turn upside down onto cooling racks, placing waxed paper under racks to catch drips. Leave pans over cakes 1 minute before removing. Cool completely, about 1 hour.
  • In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form.
  • On serving tray, place 1 cake layer, brown sugar side up. Spread with half of the whipped cream. Top with second layer, brown sugar side up. Spread with remaining whipped cream. Sprinkle with toffee bits. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 55 g, Cholesterol 130 mg, Fat 6 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 40 g, TransFat 1 g

BUTTER PECAN POUND CAKE



Butter Pecan Pound Cake image

This cake is not only melt in your mouth good, but it is also very quick and easy to make. Rich creamy flavor with little effort... my kind of cake. I found this recipe in the Jan/Feb 2005 issue of Home Cooking Magazine submitted by Evelyn M. Lett and had to try it and I am so glad I did. It was great and I hope all of you enjoy it as well.

Provided by MI Mitten

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 5

1 (18 ounce) box 2-layer butter pecan cake mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
4 eggs
1 cup vegetable oil
1 cup hot water

Steps:

  • Note: I know Betty Crocker makes a Butter Pecan cake mix flavor, not sure what other brands might carry it.
  • Preheat oven to 325°F.
  • Mix together cake mix, pudding mix, eggs, oil, and hot water; beat at medium speed for 2 minutes.
  • Pour into well-greased Bundt pan.
  • Bake 45 minutes or until cake tests done in the center.

Nutrition Facts : Calories 220, Fat 20.6, SaturatedFat 3.7, Cholesterol 70.5, Sodium 107.3, Carbohydrate 7, Fiber 0.3, Sugar 5.3, Protein 2.2

BUTTER PECAN CAKE



Butter Pecan Cake image

Make and share this Butter Pecan Cake recipe from Food.com.

Provided by Zewbiedoo

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 5

1 (18 ounce) package betty crocker butter pecan cake mix
1 (16 ounce) can betty crocker coconut pecan frosting
3 eggs
1/2 cup oil
1 cup water

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients together -- yes, the frosting too!
  • Pour into greased bundt pan.
  • Bake 60 minutes at 350°F.
  • Serve with whipped cream, if desired.

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