Get ready to transform your autumn baking game with a dessert that's about to become your new obsession! This Pumpkin Pecan Upside Down Cake isn't just another seasonal treat - it's a magical culinary experience that combines the rich, warm flavors of pumpkin with the irresistible crunch of caramelized pecans. Imagine cutting into a cake that reveals a stunning, gooey pecan topping that looks like it was crafted by a professional pastry chef, but can be easily made right in your own kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup pecans, chopped
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 3 eggs
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 small bowl, mix 1/2 cup brown sugar and chopped pecans. Sprinkle this mixture evenly across the bottom of the prepared cake pan, creating a base layer that will become the top when the cake is inverted.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, and eggs until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Carefully pour the cake batter over the pecan and brown sugar layer in the pan, ensuring an even distribution.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes. This resting period helps the topping set.
- Place a large serving plate over the cake pan and carefully invert the cake, allowing the pecan topping to release onto the plate.
- Let the cake cool completely before serving. The pecans will create a beautiful caramelized topping.
- Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips
- Room Temperature Ingredients: Ensure eggs and other wet ingredients are at room temperature for a smoother, more even batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Pan Preparation: Grease the pan thoroughly and consider using parchment paper for easier cake release.
- Topping Technique: Spread the pecan and brown sugar mixture evenly for a consistent caramelized layer.
- Cooling is Crucial: Allow the cake to rest in the pan for 10 minutes before inverting to help the topping set properly.
- Serving Suggestion: For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 5g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 70mg
