Ingredients
- 1/3 cup butter, melted (topping)
- 1/2 cup packed brown sugar (topping)
- 1 tablespoon water (topping)
- 1 cup pecan halves (topping)
- 1 1/2 cups Original Bisquick mix (cake)
- 1/2 cup granulated sugar (cake)
- 1/2 cup milk (cake)
- 2 tablespoons vegetable oil (cake)
- 1 teaspoon vanilla (cake)
- 1 egg (cake)
- 1/2 cup powdered sugar (glaze)
- 2 to 3 teaspoons milk (glaze)
Directions
- 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.