Ingredients for Pumpkin Upside Down Cake With Cranberry Pecan Topping
- Unsalted Butter
- 3/4 cup packed brown sugar
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped pecans
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- Vegetable Oil
- All Purpose Flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Heavy Cream
- Sugar
- Vanilla Extract
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How to Make Pumpkin Upside Down Cake With Cranberry Pecan Topping
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a small saucepan, melt 1/2 cup (1 stick) unsalted butter over medium heat. Stir in 3/4 cup packed brown sugar until smooth.
- Pour the brown sugar mixture into the prepared pan and spread evenly.
- In a medium bowl, combine 1 cup fresh or frozen cranberries and 1/2 cup chopped pecans.
- Spread the cranberry pecan mixture evenly over the brown sugar in the pan.
- In a large bowl, whisk together 2 large eggs, 1 (15 ounce) can pumpkin puree, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Carefully pour the batter over the cranberry pecan topping in the prepared pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Place a wire rack on top of a large plate or serving platter. Invert the cake onto the wire rack.
- Carefully remove the pan and let the cake cool completely before serving.
- Serve with optional Chantilly cream (recipe below).
- **Chantilly Cream:** In a chilled bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
200g
Fat
106g
Carbs
23g
