Pumpkin Cherry Upside Down Cake
Indulge in the perfect balance of cozy autumn flavors and vibrant sweetness with this Pumpkin Cherry Upside Down Cake. This stunning dessert combines a moist, spiced pumpkin cake base with a luscious caramelized cherry topping, creating a delightful fusion of tangy and warm flavors. With cinnamon, nutmeg, and ginger woven into the batter, every bite offers a comforting taste of fall. The simple yet impressive upside-down technique ensures the cherries glisten beautifully when served. Ready in just under an hour, this cake is ideal for holiday gatherings, weeknight treats, or occasions that call for something extra special. Serve it warm with a dollop of whipped cream or vanilla ice cream for a show-stopping finish that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.5 cup light brown sugar
- 2 cups fresh or frozen cherries
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 1 cup pumpkin puree
- 0.33 cup vegetable oil
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Melt the butter in a small saucepan over medium heat. Once melted, pour it into the bottom of the prepared cake pan.
Sprinkle the brown sugar evenly over the melted butter in the pan. Layer the cherries over the sugar, ensuring they fill the bottom of the pan in an even layer.
In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the milk until the batter is smooth and well combined.
Gently pour the batter over the cherries in the pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake.
Carefully invert the cake onto a serving plate. Let it cool slightly before serving.
Serve warm or at room temperature. Optionally, garnish with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 40.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
