Cranberry Pumpkin Upside-Down Cake Recipe

Name: Cranberry Pumpkin Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, plus more for pans; 1/2 cup firmly packed light brown sugar; 1 tablespoon dark or light rum; 1 1/3 cups cranberries (see Notes); 2/3 cup toasted coarsely chopped walnuts (see Notes); 2 large eggs; 1 cup canned pumpkin; 1/3 cup canola or other vegetable oil; 1 cup granulated sugar; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; Lightly sweetened softly whipped cream

Servings: persons

1/4 cup butter, plus more for pans
1/2 cup firmly packed light brown sugar
1 tablespoon dark or light rum
1 1/3 cups cranberries (see Notes)
2/3 cup toasted coarsely chopped walnuts (see Notes)
2 large eggs
1 cup canned pumpkin
1/3 cup canola or other vegetable oil
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Lightly sweetened softly whipped cream

1
Preheat oven to 350u00b0. Butter a 9-in. square pan and line the bottom with parchment paper.
2
In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour mixture into prepared pan, evenly covering the bottom.
3
In a small bowl, combine cranberries and walnuts; arrange evenly over brown sugar mixture.
4
In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil, and granulated sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon, and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and walnuts.
5
Bake until a skewer inserted in the center of cake comes out clean, 35 to 45 minutes. Transfer to a wire rack and let cool 10 minutes in pan. Run a thin-bladed knife between cake and sides of pan, then invert cake onto a serving platter. Remove pan and parchment, and let cool at least 20 minutes. Serve slightly warm or cool, with whipped cream.
6
Note: Nutritional analysis is per serving.

944

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup butter, plus more for pans, 1/2 cup firmly packed light brown sugar, 1 tablespoon dark or light rum, 1 1/3 cups cranberries (see Notes), and more.

Yes, Cranberry Pumpkin Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pumpkin Upside-Down Cake

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