Pumpkin Upside Down Cake with Cranberry Pecan Topping
Delight in the cozy flavors of fall with this Pumpkin Upside Down Cake with Cranberry Pecan Topping—a dessert that’s as beautiful as it is delicious! Featuring a moist spiced pumpkin cake crowned with a luscious layer of caramelized cranberries and crunchy pecans, this treat offers the perfect balance of sweet, tart, and nutty flavors. The warm spices of cinnamon, nutmeg, and ginger elevate the vibrant pumpkin base, while the buttery brown sugar topping creates a stunning presentation when flipped. Ready in just over an hour, this easy-to-make dessert will be the showstopper at your holiday gatherings or weeknight indulgences. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 0.75 cup brown sugar
- 1 cup fresh cranberries
- 0.5 cup pecans, roughly chopped
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easier release.
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add the brown sugar and stir until dissolved and smooth, about 2 minutes.
Pour the butter-sugar mixture evenly into the prepared pan. Sprinkle the cranberries and chopped pecans evenly over the top, setting the base for your upside-down cake.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
In a large bowl, whisk the pumpkin puree, vegetable oil, eggs, vanilla extract, and the remaining 4 tablespoons of melted butter until smooth and combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until fully combined and a smooth batter forms.
Pour the batter over the cranberry-pecan mixture in the cake pan, spreading it evenly to the edges.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes. Run a knife around the edges to loosen it, then invert the cake onto a plate or cake stand. Remove the parchment paper if it stuck to the top.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
4343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.2 g | 334% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 503.8 g | 183% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 325.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1407 mg | 30% | |
*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.
