Pumpkin Pecan Upside Down Cake
A cozy, autumn-inspired dessert featuring a caramelized pecan topping over a moist pumpkin cake—a stunning upside-down presentation that's as delicious as it is beautiful.
Equipment
- 9-inch round cake pan (or skillet)
- Small saucepan
- Mixing Bowls
Ingredients
Topping
- 1 cup pecans halved
- ½ cup unsalted butter
- 1 cup brown sugar packed
- 1 cup pumpkin puree (canned or homemade)
Cake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9-inch round cake pan or skillet.
- Prepare the topping: in a saucepan, melt butter, stir in brown sugar until combined, then mix in pecans. Spread evenly across the bottom of the pan.
- In a bowl, whisk together pumpkin puree, granulated sugar, light brown sugar, vegetable oil, and eggs one at a time until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Alternate adding dry ingredients and buttermilk into the pumpkin mixture, starting and ending with dry ingredients. Mix until just combined.
- Carefully pour batter over the pecan topping and smooth the surface.
- Bake for 40–45 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then invert onto a serving plate and remove the pan.
- Let the cake cool completely before slicing. Serve with whipped cream or ice cream if desired.
Notes
Best served warm or at room temperature. Store in an airtight container in the fridge for up to 1 week, or freeze wrapped tightly for up to 3 months. :contentReference[oaicite:0]{index=0}