Imagine a dessert that combines the warm, comforting flavors of pumpkin with the irresistible crunch of caramelized pecans in a show-stopping upside-down cake that will make your taste buds dance with joy! This Praline Pumpkin Upside Down Cake is not just a recipe; it's a culinary experience that transforms ordinary baking into an extraordinary autumn celebration. With its rich caramel layer, perfectly spiced pumpkin cake, and toasted pecans, this dessert is guaranteed to become the star of your holiday table and leave your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup brown sugar
- ½ cup butter
- 1 cup pumpkin puree
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or non-stick cooking spray.
- In a saucepan, melt ½ cup butter over medium heat. Add brown sugar and stir continuously until the mixture becomes smooth and bubbling, about 3-4 minutes.
- Pour the caramel-like brown sugar and butter mixture into the prepared cake pan, ensuring it covers the bottom evenly.
- Sprinkle the chopped pecans over the butter-sugar mixture, creating a uniform layer that will become the cake's topping when inverted.
- In a large mixing bowl, whisk together pumpkin puree and eggs until well combined and smooth.
- In a separate bowl, sift together all-purpose flour, baking powder, cinnamon, and nutmeg to ensure no lumps remain.
- Gradually fold the dry ingredients into the pumpkin-egg mixture, stirring gently until just combined. Be careful not to overmix.
- Carefully pour the cake batter over the pecan and caramel layer in the pan, spreading it evenly with a spatula.
- Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes. This allows the caramel to set slightly.
- Place a large serving plate over the cake pan and carefully invert the cake, allowing the praline topping to settle onto the cake. Let it sit for a minute before removing the pan.
- Allow the cake to cool completely before serving. The praline topping will create a beautiful, glossy caramel layer with toasted pecans.
- Serve at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.
Tips
- Use fresh spices: For the most vibrant flavor, use freshly ground cinnamon and nutmeg if possible.
- Room temperature ingredients: Ensure eggs and other ingredients are at room temperature for a more uniform batter.
- Don't overmix: Gently fold the dry ingredients into the wet ingredients to keep the cake tender and light.
- Check for doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Invert carefully: Let the cake cool for 10 minutes before inverting to prevent the caramel from breaking.
- Make ahead: This cake actually tastes better the next day as the flavors meld together.
- Storage tip: Cover loosely and store at room temperature for up to 3 days, or refrigerate for up to 5 days.Pro trick: For an extra decadent touch, drizzle some additional caramel sauce over each slice before serving!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
