Upside Down Pumpkin Cake
Elevate your autumn baking with this irresistible Upside Down Pumpkin Cake, the perfect marriage of warm seasonal spices and gooey caramelized pecans. This show-stopping dessert begins with a buttery brown sugar layer topped with crunchy pecan halves, which caramelize beautifully as the cake bakes. The moist pumpkin-spice cake is infused with cinnamon, nutmeg, and ginger, creating a cozy flavor profile that's simply divine. Once inverted, the pecan topping transforms into a sticky-sweet glaze that complements the soft and tender crumb of the pumpkin base. Ideal for holiday gatherings or as a comforting treat, this easy-to-follow recipe requires just 20 minutes of prep time and delivers rave-worthy results. Serve your Upside Down Pumpkin Cake warm or at room temperature, and let the decadence speak for itself! Keywords: Upside Down Pumpkin Cake recipe, caramelized pecan topping, pumpkin spice dessert, fall baking ideas, easy holiday cake.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup brown sugar
- 1 cup pecan halves
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.25 cup whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Stir in 1 cup of brown sugar and cook until the mixture is smooth, about 2-3 minutes. Pour this mixture evenly into the bottom of the prepared cake pan.
Arrange 1 cup of pecan halves over the brown sugar mixture in a single layer. Set the pan aside.
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 1.5 teaspoons of baking powder, 0.5 teaspoons of baking soda, 0.5 teaspoons of salt, 1 teaspoon of ground cinnamon, 0.5 teaspoons of ground nutmeg, and 0.5 teaspoons of ground ginger.
In a separate medium mixing bowl, mix 1 cup of pumpkin puree, 0.5 cups of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract, and 0.25 cups of whole milk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter gently over the pecan and brown sugar layer in the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Run a knife around the edges of the pan to loosen the cake.
Place a serving plate or cake stand over the pan and carefully invert the cake onto the plate. Let the pan sit for a minute to allow the topping to release before lifting it off.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 56.7 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 252 mg | 5% | |
*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.
