Pumpkin Upside Down Cake

Transform your fall baking with this irresistible Pumpkin Upside Down Cake, a show-stopping dessert that’s as beautiful as it is delicious. This recipe features a caramelized layer of buttery brown sugar and pecans, perfectly balanced with a moist, spiced pumpkin cake underneath. With warm notes of cinnamon, nutmeg, and ginger, every bite is a celebration of autumn flavors. It’s baked to perfection in just 40 minutes and flipped to reveal a glossy pecan topping that’s sure to impress at any gathering. Whether served warm with a dollop of whipped cream or enjoyed on its own, this seasonal treat is guaranteed to become a favorite centerpiece for your festive table. Perfect for pumpkin dessert lovers and cozy fall days alike!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 8 tablespoons unsalted butter
• 1 cup light brown sugar
• 1 cup pecans
• 1.75 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 0.5 teaspoons salt
• 1 cup granulated sugar
• 0.5 cup vegetable oil
• 3 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Step 2

In a small saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar and cook until melted and bubbly, about 2 minutes. Pour this mixture into the prepared cake pan, spreading it evenly.

Step 3

Scatter the pecans evenly over the brown sugar mixture. Set the pan aside.

Step 4

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 5

In a large bowl, beat the granulated sugar with the remaining 4 tablespoons of melted butter and the vegetable oil until smooth. Add the eggs, one at a time, mixing well after each addition.

Step 6

Mix in the pumpkin puree and vanilla extract until combined.

Step 7

Gradually add the dry ingredients into the wet ingredients, stirring until there are no lumps.

Step 8

Pour the batter over the pecan and brown sugar layer in the prepared pan, spreading it evenly.

Step 9

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Let the cake cool in the pan for about 10 minutes. Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving plate.

Step 11

Allow the cake to cool for another 10-15 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1347.8g)

Amount per serving	% Daily Value*
Calories	5064.5

Total Fat 296.2g	0%
Saturated Fat 84.2g	0%
Polyunsaturated Fat 90.7g
Cholesterol 810.9mg	0%
Sodium 2574.3mg	0%
Total Carbohydrate 600.4g	0%
Dietary Fiber 23.9g	0%
Total Sugars 413.5g
Protein 53.4g	0%

Vitamin D 123IU	0%
Calcium 424.9mg	0%
Iron 19.0mg	0%
Potassium 1633.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 4.0%

Carbs: 45.5%