Lower-Point Southern Upside-Down Pecan Cake Ingredients:
- 1 cup light brown sugar replacement (e.g., Swerve Brown Sugar Replacement)
- 1/4 cup light butter (e.g., I Can't Believe It's Not Butter!® Light), melted
- 3/4 cup pecan halves
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup light butter (e.g., I Can't Believe It's Not Butter!® Light), softened
- 1 cup granulated sugar replacement (e.g., Swerve Granular)
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup unsweetened almond milk
How to make Lower-Point Southern Upside-Down Pecan Cake?
Please c-lic-k the photo or the "next >" button below to see the instructions.
