Upside Down Plum Pecan Pie Recipes

PECAN PIE UPSIDE-DOWN CAKE

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.

UPSIDE-DOWN PLUM-PECAN PIE

Steps:

• 1. Cut 15-inch circle from heavy-duty aluminum foil. Line pie plate, 9 X 1 1/4 inches, with foil circle, leaving 2 inches overhanging edge.2. Spread butter over foil lining. Place pecan halves, rounded sides down, on butter. Mix brown sugar and corn syrup drop by small spoonfuls evenly over pecans and foil.3. Heat oven to 450°. Make pastry as directed-except roll first round of pastry into 11-inch circle. Ease into pie plate over pecans and brown sugar mixture. Mix remaining ingredients pour into pastry-lined pie plate.4. Roll other round of pastry into 12-inch circle. Fold into fourths cut slits so steam can escape. Place over filling and unfold seal and flute. Turn up overhanging foil to catch juices and to prevent crust from excessive browning. Bake 10 minutes.5. Reduce oven temperature to 375°. Bake 35 to 40 minutes longer or until crust is brown and juice begins to bubble through slits in crust. Cool 5 minutes. Turn foil away from pastry. Place heatproof serving plate upside down onto pie plate turn serving plate and pie plate over. Peel off foil. Cool about 25 minutes or until warm. Serve warm.*Spreads with at least 65% vegetable oil can be used.NUTRITION FACTS: 1 Serving: Calories 515 (Calories from Fat 260) Fat 29g (Saturated 7g) Cholesterol 0mg Sodium 340mg Carbohydrate 62g (Dietary Fiber 3g) Protein 5g % DAILY VALUE: Vitamin A 10% Vitamin C 6% Calcium 2% Iron 10% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.