Description
Pumpkin Pecan Upside Down Cake is the ultimate fall dessert, blending the rich flavors of pumpkin with crunchy pecans in a luscious caramel topping. This moist, spiced cake makes an impressive centerpiece for any gathering, inviting everyone to savor its delightful aroma and taste. Whether served warm with whipped cream or at room temperature alongside vanilla ice cream, this cake is sure to become a seasonal favorite and a comforting treat that brings smiles all around.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup pecans, chopped
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a round cake pan.
- In a saucepan, melt the butter over medium heat. Stir in brown sugar until bubbly. Pour into the prepared pan and sprinkle pecans evenly on top.
- In a bowl, mix flour, cinnamon, baking powder, baking soda, and salt. In another bowl, combine pumpkin puree, eggs, and granulated sugar until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Pour batter over the pecan mixture in the pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before flipping onto a platter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg