This Pumpkin Upside Down Cake is a warm, cozy treat that’s perfect for fall. It features a sweet pumpkin base topped with caramelized pecans, making it a crowd-pleaser!
I love flipping it over to reveal all that gooey goodness. It’s like a surprise party on a plate! Plus, it’s super easy to make—just mix, bake, and flip—voilà!
Key Ingredients & Substitutions
Unsalted Butter: Butter adds richness to the cake. If you’re in a pinch, you could use coconut oil or a plant-based butter for a dairy-free version.
Pumpkin: Fresh pumpkin is great, but canned pumpkin puree makes this recipe quick and easy. You can also use apples or pears if you prefer a fruitier topping.
Pecans: These nuts provide a lovely crunch and flavor. If someone has nut allergies, sunflower seeds or pumpkin seeds work as a great alternative!
Buttermilk: If you don’t have buttermilk at home, make your own! Just mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for a few minutes.
How Do I Ensure the Cake Inverts Perfectly?
Inverting the cake can be tricky, but with a few steps, it’s easy! First, allow the cake to cool for about 15-20 minutes. This helps it set and prevents it from breaking apart. Use a knife to gently loosen the edges.
- Place a large plate on top of the cake pan.
- Carefully flip the pan and plate together in one smooth motion.
- Lift the pan straight up to reveal the beautiful topping!
With a little patience, you’ll achieve a stunning presentation every time! Serve it warm for the best taste.
Pumpkin Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 cup fresh or canned pumpkin, sliced or arranged thinly (or substitute thin apple slices)
- 1/2 cup chopped pecans
For the Pumpkin Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For Serving:
- Whipped cream
- Extra chopped pecans for garnish
How Much Time Will You Need?
This delicious Pumpkin Upside Down Cake will take about 20 minutes of prep time and around 50-60 minutes of baking. Plus, allow time for cooling before serving. All together, you can expect to spend about 1 hour and 30 minutes before enjoying your warm, fragrant cake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, generously grease a 9-inch round cake pan to prevent sticking.
2. Prepare the Topping:
In a small saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar. Cook this mixture until it becomes smooth and bubbly. Pour this mixture evenly into the bottom of your prepared cake pan.
3. Arrange the Topping:
Now, take your pumpkin slices (or thin apple slices if you prefer) and arrange them over the brown sugar mixture in a single, even layer. Sprinkle chopped pecans evenly over the top to add some crunch.
4. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves) until well combined.
5. Cream the Butter and Sugar:
In a larger bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is creamy and fluffy. Add the eggs one at a time, mixing well after each addition for a light texture.
6. Mix in Pumpkin and Vanilla:
Add the pumpkin puree and vanilla extract to the butter and egg mixture, mixing until everything is well combined.
7. Combine Dry and Wet Ingredients:
Gradually add the dry flour mixture and the buttermilk to the pumpkin mixture, alternating between the two. Begin and end with the flour mixture, mixing until just combined. Avoid overmixing; it’s okay if the batter is slightly lumpy.
8. Pour the Batter:
Carefully pour the batter over the arranged pumpkin slices and pecans in the pan, spreading it evenly to cover everything.
9. Bake the Cake:
Place the pan in the preheated oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
10. Cool the Cake:
When your cake is done baking, remove it from the oven and let it cool in the pan for 15-20 minutes. This helps it to set up nicely and makes it easier to invert.
11. Invert the Cake:
Run a knife around the edges to loosen the cake, then place a large serving plate on top of the cake pan. Carefully flip the pan and plate together to invert the cake. Gently lift off the pan to reveal the beautiful topping.
12. Serve and Enjoy:
Slice the cake and serve it warm or at room temperature. Don’t forget to top each slice with a generous dollop of whipped cream and a sprinkle of chopped pecans for that perfect touch!
Enjoy your delicious, gooey Pumpkin Upside Down Cake, bursting with the warm flavors of autumn!
Can I Use a Different Type of Fruit for the Topping?
Absolutely! While pumpkin is the star of this cake, you can substitute apple, pear, or even sliced peaches for a delicious twist. Just ensure the fruit is cut thinly for even cooking.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it’ll be ready to use!
Can I Make This Cake Ahead of Time?
Yes, you can! Prepare the cake batter and the topping and store them separately in the fridge for up to 24 hours. Bake when you’re ready to enjoy. Just add a few extra minutes to the baking time if starting from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Rewarm individual slices in the microwave for a few seconds before serving for the best taste!
