Date-Pecan Upside-Down Cake Recipe

Name: Date-Pecan Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. butter or margarine; 2/3 c. packed brown sugar; 12 pitted dates; 1/4 c. granulated sugar; 1/4 c. milk; 1 tsp. vanilla; 1 egg; 1 c. all-purpose flour; 1/3 c. shortening; 1 1/2 tsp. baking powder; 1/2 tsp. salt; whipped cream

Servings: persons

1 1/2 c. butter or margarine
2/3 c. packed brown sugar
12 pitted dates
1/4 c. granulated sugar
1/4 c. milk
1 tsp. vanilla
1 egg
1 c. all-purpose flour
1/3 c. shortening
1 1/2 tsp. baking powder
1/2 tsp. salt
whipped cream

1
Heat oven to 350u00b0.
2
Heat butter in a 10-inch ovenproof skillet or greased 9 x 9 x 2-inch pan in oven until melted.
3
Sprinkle evenly with brown sugar. Arrange dates on top so that each serving will include one. Sprinkle with pecans.
4
Beat remaining ingredients except whipped cream on low speed 30 seconds.
5
Beat on high speed 3 minutes, scraping bowl occasionally.
6
Pour evenly over dates and pecans.
7
Bake 40 to 45 minutes or until wooden pick comes out clean.
8
Loosen edges of cake with knife. Invert on heatproof platter.
9
Leave skillet over cake a few minutes. Serve warm with whipped cream.

1124

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. butter or margarine, 2/3 c. packed brown sugar, 12 pitted dates, 1/4 c. granulated sugar, and more.

Yes, Date-Pecan Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Date-Pecan Upside-Down Cake

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