Pumpkin Up Side Down Cake
Indulge in the autumnal bliss of a Pumpkin Upside-Down Cake, a rich and luxurious dessert that perfectly marries warm spices with a stunning caramel-pecan topping. This show-stopping cake begins with a buttery, brown sugar–glazed pecan layer that caramelizes as it bakes, creating a sweet and nutty crown. Beneath lies a moist pumpkin cake, bursting with cozy flavors of cinnamon, nutmeg, and ginger, complemented by the subtle richness of vanilla and a splash of milk. With its beautiful presentation, this cake is perfect for gatherings or holiday celebrations. Serve warm, topped with whipped cream or a scoop of vanilla ice cream, for a dessert that captures the essence of fall in every bite. A true standout among pumpkin recipes, this irresistible upside-down cake is as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.75 cup Brown sugar
- 1 cup Pecans
- 1 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 cup Milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Melt 6 tablespoons of butter in the microwave or on the stovetop. Pour the melted butter into the prepared cake pan.
Sprinkle the brown sugar evenly over the melted butter in the pan. Arrange the pecans in a single layer on top of the sugar.
In a large bowl, whisk together the granulated sugar and vegetable oil until well combined.
Add the eggs to the sugar mixture, one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until smooth.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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 incorporated.
Carefully pour the batter over the pecans and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Run a knife around the edge of the pan to loosen the cake. Place a serving plate or cake platter on top of the pan, and carefully invert the cake onto the plate.
Remove the pan and parchment paper to reveal the caramelized pecan topping. Allow the cake to cool slightly before serving.
Slice and enjoy on its own or with a dollop of whipped cream on top!
Nutrition Facts
Calories |
4230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 90.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 485.9 g | 177% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 321.4 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 372 mg | 29% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1378 mg | 29% | |
*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.
