Upside-Down Apricot Pecan Coffee Cake


Side Dish
Upside-Down Apricot Pecan Coffee Cake

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    Servings and Ingredients

    ¾ c. Hy-Vee pecan pieces
    ½ c. plus 1 tbsp Hy-Vee packed brown sugar, divided
    ¼ c. Hy-Vee apricot preserves
    ½ tsp. Hy-Vee cinnamon
    1 (12.4 oz) tube Hy-Vee refrigerated cinnamon rolls with icing
    2 tbsp. Hy-Vee margarine, melted
    2 tbsp. light corn syrup


    1. Heat oven to 350 degrees.
    2. In a medium bowl, stir together pecan pieces, 1/3 cup brown sugar, preserves and cinnamon. Spread 1/2 cup in bottom of a greased 9-inch glass pie pan.
    3. Separate cinnamon roll dough into 8 rolls. Cut each roll into quarters. Place in a large mixing bowl. Add remaining pecan mixture.
    4. In a small bowl, combine margarine, remaining brown sugar and corn syrup. Mix well. Add to dough pieces. Toss gently to combine. Spoon dough mixture over pecan mixture in pan.
    5. Bake for 30 minutes or until golden brown. Cool 5 minutes on cooling rack. Invert onto a serving platter. Drizzle icing over warm coffee cake. Serve warm.

    Nutrition facts


    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 5mg
    • Sodium: 370mg
    • Total Carbohydrates: 51g
    • Protein: 3g

    Daily Values

    Vitamin A 2%
    Vitamin C 2%
    Iron 6%
    Calcium 2%