Pumpkin Upside-Down Cake With Cranberry Pecan Topping Recipe

Name: Pumpkin Upside-Down Cake With Cranberry Pecan Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter; 1 cup firmly packed brown sugar; 2 cups cranberries; 1 cup coarsely chopped pecans, toasted.; 2 eggs; 1 cup pumpkin puree; 6 tablespoons vegetable oil; 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; Chantilly Cream; 1 cup heavy cream; 2 tablespoons sugar; 1/2 teaspoon vanilla extract

Servings: persons

1 cup unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
1 cup coarsely chopped pecans, toasted.
2 eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Chantilly Cream
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

1
Preheat the oven to 350 degrees.
2
Line the bottom of a 9-inch square pan with parchment paper.
3
Melt the butter in a small saucepan over medium heat.
4
Add the brown sugar and whisk until smooth.
5
Pour the brown sugar into the bottom of the prepared pan.
6
In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture.
7
In a large bowl, whisk together the eggs, pumpkin puree, and oil.
8
In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
9
Stir the flour mixture into the pumpkin mixture.
10
Carefully spread the batter over the cranberry pecan topping.
11
Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
12
Let cool for 10 minutes on a wire rack.
13
Place a large plate or platter on top of the cake.
14
Invert the cake and plate together, then remove the pan.
15
Carefully peel off the parchment paper.
16
Let cool completely before serving.
17
Serve with Chantilly Cream, optionally.
18
For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
19
The cream should hold its shape but still be satiny in appearance.
20
It should never be grainy.

1673

kcal

Calories

115

Fat

154

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup unsalted butter, 1 cup firmly packed brown sugar, 2 cups cranberries, 1 cup coarsely chopped pecans, toasted., and more.

Yes, Pumpkin Upside-Down Cake With Cranberry Pecan Topping 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.

Pumpkin Upside-Down Cake With Cranberry Pecan Topping

How did you like this recipe?

Frequently Asked Questions