Pumpkin Pecan Upside Down Cake
Indulge in the delightful flavors of Pumpkin Pecan Upside Down Cake—a seasonal treat that brings warmth and comfort to any gathering. This moist pumpkin cake, topped with crunchy pecans and enveloped in a luscious caramel layer, perfectly embodies the essence of fall. With its impressive presentation and rich taste, this cake is not only easy to make but also ideal for festive occasions or cozy family dinners. The warm spices create an inviting aroma that fills your kitchen as it bakes, making it a must-try dessert that will leave your guests craving more.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a saucepan over medium heat, melt the butter and brown sugar until bubbly, then stir in the chopped pecans. Pour this mixture into the bottom of the prepared pan.
- In a mixing bowl, combine pumpkin puree, eggs, milk, vanilla extract, baking soda, baking powder, cinnamon, and nutmeg until smooth. Gradually add flour and mix until fully combined.
- Pour the batter over the pecan mixture in the pan and smooth out the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling for about ten minutes before flipping onto a serving plate.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 295
- Sugar: 21g
- Sodium: 134mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 44mg
Find it online: https://lilytaste.com/pumpkin-pecan-upside-down-cake/