Date Pecan Upside Down Cake Recipe


Preparation Time5 MinDifficulty LevelEasy
Health IndexAverageMethod
Main Ingredient


 Margarine/Butter6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Packed brown sugar2⁄3 Cup (10.67 tbs)
 Pitted dates12
 Coarsely chopped pecans1 Cup (16 tbs)
 All purpose flour/Unbleached flour1 Cup (16 tbs)
 Granulated sugar3⁄4 Cup (12 tbs)
 Shortening1⁄3 Cup (5.33 tbs)
 Milk3⁄4 Cup (12 tbs)
 Baking powder1 1⁄2 Teaspoon
 Vanilla1 Teaspoon
 Salt1⁄2 Teaspoon
 Whipped cream2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4181 Calories from Fat 2132

% Daily Value*

Total Fat 245 g376.7%

Saturated Fat 48.7 g243.5%

Trans Fat 9 g

Cholesterol 271.3 mg

Sodium 1782 mg74.3%

Total Carbohydrates 486 g162.1%

Dietary Fiber 21.1 g84.2%

Sugars 365.8 g

Protein 38 g75.1%

Vitamin A 74.2% Vitamin C 2.8%

Calcium 105% Iron 69.4%

*Based on a 2000 Calorie diet


Heat oven to 350°.
Heat margarine in 10-inch ovenproof skillet or square pan, 9x9x2 inches, in oven until melted.
Sprinkle evenly with brown sugar.
Place dates on top so, when cake is cut, each serving will include a date; sprinkle with pecans.
Beat remaining ingredients except whipped cream in large bowl on low speed 30 seconds; scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour evenly over dates and pecans.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Loosen edge of cake with knife.
Invert onto heatproof platter; leave skillet over cake a few minutes.
Serve warm with whipped cream.