Moist, packed with flavor and topped with crunchy nutty deliciousness, this upside-down will have your guests glad they saved room for dessert.
I baked this cake in a 9-inch springform pan because that was the best pan for the job in my cupboard. Set on a baking sheet it worked well, and unmolding the cake was a cinch.
Upside Down Pecan Pumpkin Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, evenly divided and melted
- 3/4 cup of brown sugar
- 3/4 cup pecan halves
- 1 2/3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon mace
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree, canned or fresh
- 1/2 cup warm (110 degrees) milk
Directions
- Heat the oven to 350 degrees F. Spread pecan halves on a baking sheet and toast for 5 minutes or until aromatic. Remove from the oven and let cool. Coarsely chop the pecans and set aside. Leave the oven set to 350 degrees F.
- Melt one stick of butter in a small sauce pan. Add pecans and brown sugar, mix thoroughly. Spread this mixture evenly at the bottom of a 9 inch cake pan.
- In a large bowl, sift together flour, sugar, cinnamon, mace, salt, baking powder, and baking soda. Set aside.
- Melt second stick of butter.
- Add melted butter, eggs, milk, vanilla extract and pumpkin puree into a mixing bowl. Beat together with mixer until well combined, about 2 minutes. Add flour mixture and stir with spoon until just combined.
- Pour batter on top of pecan mixture in the baking pan. Bake until a cake tester inserted into the middle comes out clean, about 50 minutes. Transfer the cake to a wire rack to cool, approximately 5 minutes.
- Place a plate over the cake and invert to unmold cake and let cool completely.
We served the cake with homemade vanilla bean ice cream and cups of freshly steeped almond roobios tea.
This recipe was adapted from http://thenoshery.com/2011/03/28/praline-upside-down-pumpkin-cake/.
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This looks so good. Last year I had a good crop of pumpkins, so I may have to try this recipe out with them this year. I might have to go buy a can of pumpkin between now and then, on second thought. Yum. Thanks for sharing.
You’re lucky to have fresh pumpkins. I think fresh would taste even better. We ship up squashes to use up here. But this time of year, it’s only canned pumpkin for us.
Last year, we had a really nice crop. I planted them too early, so we began harvesting in June and had pumpkins through October. I may ‘step’ plant some more this year to extend the season. The grandchildren seem to enjoy the pumpkin dishes I made last year.
This looks delicious! I’ll have to try this recipe, Barb.
We really enjoy getting a few, small “sugar pumpkins” in the fall for pies, soups, cookies and other dishes. Butternut squash, too.
I love the sounds of this cake. Anything with pumpkin and nuts in it you can’t go wrong! Throw in homemade vanilla bean icecream and it makes everything that much better 🙂