Praline Upside Down Pumpkin Cake

It’s Monday,  time to get PUMPED for the work week!  Are you pumped?  Come on put your hands in the air and raise the roof!  It’s MONDAY!

Ok, ok that is a little too much energy and pep for a Monday morning.  Grab a cup of coffee instead and have a slice of cake.

Upside Down Pumpkin Cake

I made this cake for the family while I was in Florida.  Everyone was getting together for a big family meal and I was asked to make something for everyone’s sweet tooth.  I was in a foreign kitchen in a foreign land so I poked around to see what I could come up with.  My mother-in-law mentioned that she had a can of pumpkin purree and maybe I could make a pie with that, but I wasn’t feeling pie, I wanted cake.  Then I remembered some pecans that we picked up while we were driving through Georgia.  BAM! It hit me, a praline upside down pumpkin cake. Say that five times fast.

Pre-heat oven to 350 degrees, place pecans on a baking sheet.  Toast in the oven for 5 minutes or until you start to smell a toasted nutty aroma.

Upside Down Pumpkin Cake

In a pot melt 2 sticks of butter.  You see a lot of butter here because I was melting a little extra for something esle.

Upside Down Pumpkin Cake

Pour 3/4 cup of brown sugar into a 9 inch round pan.

Upside Down Pumpkin Cake

Pour the 1/2 cup of  butter directly into the pan.

Upside Down Pumpkin Cake

Whisk the butter and brown sugar together until well combined.

Upside Down Pumpkin Cake

Chop up the pecans, sprinkle in the prepared pan and press the pecans into the sugar mixture, set aside.

Upside Down Pumpkin Cake

In a separate bowl combine all the dry ingrediants and whisk until well combined.

Upside Down Pumpkin Cake

In a another bowl combine eggs and pumpkin puree.

Upside Down Pumpkin Cake

Add 1/2 a cup of warm milk, vanilla extract and melted butter to the pumpkin mixture.

Upside Down Pumpkin Cake

Beat with and electric mixer until well combined.

Upside Down Pumpkin Cake

Add flour mixture; stir with spoon until just combined.

Upside Down Pumpkin Cake

A few lumps in the batter is ok, don’t panic.

Upside Down Pumpkin Cake

Pour the batter into prepared round pans.   Lick the spatula and bowl, don’t share.

Upside Down Pumpkin Cake

Place the cake on a rimmed baking sheet and bake in the oven at 350 degrees for 50 minutes or until a knife test comes out clean. You want to place it on a sheet in case the caramel bubbles over.

Remove from the oven and let cool for about 5 minutes, don’t let the cake cool completely because it will be harder to unmold, place a plate on top of the cake and invert.

Upside Down Pumpkin Cake

Give it a few taps until the cake falls out of the pan, let cool.

Upside Down Pumpkin Cake

Wow what a cake! A moist and fluffy cake topped with a crunchy nutty topping, how can you go wrong?  Everyone loved it and even thougt some didn’t have room to finish there dessert they took their slice home.

I cut the sugar in the cake from the original recipe because it was being covered is gooey brown sugar goodness and it turned out to be just the right about of sweet.  Does cutting the sugar make this cake less sinful?  Absolutly not!  What fun would that be?  This cake has sinful guilt in every bite, I recommend it with a glass of milk, cup of coffee or maybe some ice cream.

Excuse me while I go run the guilt away.

Praline Upside Down Pumpkin Cake

Yield: 1 cake

Ingredients

2 stick unsalted butter, melted and divided
3/4 cup of brown sugar
3/4 cup pecan halves
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup homemade Pumpkin Puree Pumpkin Puree, or canned
1/2 cup warm (110 degrees) milk

Instructions

Heat the oven to 350 degrees. Spread pecan halves on a baking sheet and toast for 5 minutes or until aromatic. Remove from the oven and let cool, chop the pecans into small pieces, set aside.

Melt butter in a small sauce pan. In a 9-by-2-inch round cake pan combine melted butter and brown sugar.

In a large bowl, sift together flour, sugar, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, eggs, milk, vanilla extract and pumpkin puree together until well combined, about 2 minutes. Add flour mixture; stir with spoon until just combined.

Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 50 minutes. Transfer the cake to a wire rack to cool. Let cake rest 5 minutes.

Place a plate over the cake and invert to unmold cake, let cool completely.

Notes

(adapted from Martha Stewart Living)

Comments

  1. Rachael says

    Going to try this this weekend. It said pour in prepared baking pans, should they be sprayed or floured to prevent sticking? And if so should it go under the praline on the bottom or just along the sides.

  2. Ellen says

    Wait! What? Divided butter? How much butter at first with pecans & brown sugar? and then how much with the eggs, pumpkin and milk?
    Shoot! I’m in the middle of this! HEEELLLLPPPP!!!!!!

  3. suse says

    Are you certain you mean 2 sticks of butter for one 9 inch cake? Why would be need to divide it? 1/2 cup of butter is one stick, right? This looks awesone, I’m going to try it tomorrow! :)

  4. Rosa Elena says

    Qué divino! Qué delicioso! Qué dilema….cuando se acaba.

    This is the taste of fall in my mouth and I’m loving it.
    Gracias!

  5. Aria Umezawa says

    I make this recipe all the time – thank you so much! It’s my boyfriend’s favourite.

    I just made a batch with fresh pumpkin and found it to be quite sweet so I took a quarter cup of sugar out of the second cake (one 5lb pumpkin makes enough to make four cakes!!). Super, duper delicious!

  6. says

    Andddddd this looks like the PERFECT fall dessert! I’ll definitely be making it this weekend.

    Love your site! Glad to see a fellow Tulsan out there in blogland. =)

  7. Lindsay says

    I made this for my book group. It was amazing! I had printed the recipe and was working from that and noticed a couple of areas that confused me. Ingredients called for milk, but not listed in directions when to add (clear when you look at the pics, but I didn’t have that when baking). Also, no vanilla called for in ingredients, but it IS listed in directions. Had to guess on amount.

    Turned out pretty well at the end (read amazing flavor!), but my pan totally overflowed. I think I might have been using an 8in rather than 9in which could have done it. Also, most of my topping stayed in the pan rather than on the cake. I had to scoop it out and plop it on. Any idea what I did wrong? Thanks so much! I love this blog and the picture directions. :)

  8. Aria says

    I’ve been following this blog for a while, and this is the first recipe I’ve tried. It turned out so well I made another, but I understand the comment about not sharing the spoon. The first cake my boyfriend consumed almost by himself (I helped a bit), the second was inhaled by his aunt and sister. Best cake recipe ever!

  9. Analuisa says

    I have made this twice, Great and Delicious!!! Looking forward to more…so is my husband who loves everything that I have made from your blog. THANKS.

  10. morgan says

    “Do let the cake cool completely because it will be harder to unmold.”

    Im guessing you want us to invert, remove pan, and cool the cake, correct? The wording there is making me unsure, but I am dying to make this cake so I want to know 100%! Thanks, love the blog!

  11. Betsy Thiede says

    From your photos, it looks like it makes 2 cakes. It looks really good. I’d like to make it this weekend.

  12. Susan says

    I don’t read The Noshery for the recipes. Nope. I read it for the commentary. Case in point: “Lick the spatula and bowl, don’t share.” I learn valuable life lessons from The Noshery. =)

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