Description
This Praline Upside-Down Pumpkin Cake is not just a dessert; it’s an invitation to savor the flavors of fall. It presents an excellent balance of sweetness and spice while delivering a stunning visual display when inverted.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 1/2 cups pecans, coarsely chopped (Optional: Swap with walnuts or almonds for a different twist!)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (A blend of cinnamon, nutmeg, ginger, and cloves for maximum flavor)
- 1 cup pumpkin puree (Make sure to use pure pumpkin, not pumpkin pie filling)
- 1/2 cup vegetable oil (For extra moisture)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional substitutions: For a gluten-free option, use a 1:1 gluten-free baking flour. If you’re avoiding nuts, try using seeds like sunflower or pumpkin instead of pecans.
Instructions
- Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 9-inch round cake pan and generously grease it. This will prevent the delicious praline topping from sticking. Melt the butter and pour it into the bottom of your cake pan, evenly distributing it. Next, sprinkle the brown sugar over the melted butter to create a sweet layer that will caramelize as the cake bakes.
- Now it’s time to add the chopped pecans to the cake pan. Evenly spread them over the brown sugar layer. This praline topping will caramelize beautifully during baking, adding a delightful crunch and sweetness that complements the pumpkin cake perfectly.
- In a medium bowl, whisk together your dry ingredients: the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Make sure all the ingredients are well combined. This will ensure that your cake rises evenly and has the perfect texture.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth. This blend of wet ingredients will keep the cake moist, while the eggs provide structure and richness that will elevate your dessert.
- Gradually add the dry mixture to the wet ingredients, stirring gently just until combined. Be cautious not to overmix, as this can lead to a dense cake. Once combined, pour the batter over the pecan layer in the cake pan, ensuring it spreads out evenly.
- Place the cake in the preheated oven and bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and your kitchen is filled with the wonderful aroma of autumn spices.
- After baking, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate. This will reveal the gooey, caramelized topping that’s transformed from the brown sugar and pecans. It’s an impressive sight that’s sure to wow your guests.
- Allow the cake to cool completely before slicing it up. While it’s delicious on its own, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!
Notes
For best results, allow the cake to cool before slicing, as this helps maintain its structure and enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 4 g