Pumpkin Upside Down Cake
Transform your fall baking with this irresistible Pumpkin Upside Down Cake, a show-stopping dessert that’s as beautiful as it is delicious. This recipe features a caramelized layer of buttery brown sugar and pecans, perfectly balanced with a moist, spiced pumpkin cake underneath. With warm notes of cinnamon, nutmeg, and ginger, every bite is a celebration of autumn flavors. It’s baked to perfection in just 40 minutes and flipped to reveal a glossy pecan topping that’s sure to impress at any gathering. Whether served warm with a dollop of whipped cream or enjoyed on its own, this seasonal treat is guaranteed to become a favorite centerpiece for your festive table. Perfect for pumpkin dessert lovers and cozy fall days alike!
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 1 cup light brown sugar
- 1 cup pecans
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a small saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar and cook until melted and bubbly, about 2 minutes. Pour this mixture into the prepared cake pan, spreading it evenly.
Scatter the pecans evenly over the brown sugar mixture. Set the pan aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat the granulated sugar with the remaining 4 tablespoons of melted butter and the vegetable oil until smooth. Add the eggs, one at a time, mixing well after each addition.
Mix in the pumpkin puree and vanilla extract until combined.
Gradually add the dry ingredients into the wet ingredients, stirring until there are no lumps.
Pour the batter over the pecan and brown sugar layer in the prepared pan, spreading it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes. Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving plate.
Allow the cake to cool for another 10-15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 51.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 205 mg | 4% | |
*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.
