Upside Down Pumpkin Cake Recipe

Name: Upside Down Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar; 1/4 teaspoon cinnamon; 1/2 pound pumpkin; 1 cup flour; 150 grams ground walnuts; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon cloves; 2 teaspoons baking powder; 1 1/2 sticks butter soft; 3/4 cup powdered sugar; 3 eggs; 100 grams natural yogurt

Servings: persons

3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/2 pound pumpkin
1 cup flour
150 grams ground walnuts
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 teaspoons baking powder
1 1/2 sticks butter soft
3/4 cup powdered sugar
3 eggs
100 grams natural yogurt

1
Grease the pan and line with parchment paper (bottom and sides).
2
Melt sugar over medium heat until caramel reaches dark amber color and all the sugar has melted.
3
Remove from heat, stir in cinnamon and very carefully (caramel is extremely hot) pour caramel into prepared pan and swirl to evenly distribute the caramel. Set aside.
4
Cut pumpkin into 0,2 inch wide sticks and place them on the caramel (wait until caramel hardens).
5
For the cake:
6
Mix dry ingredients and set aside.
7
Cream butter and sugar until pale and fluffy.
8
Add eggs one by one, mixing after each addition, then mix in yogurt.
9
Sift in dry ingredients and mix until thoroughly combined.
10
Transfer the batter to cake pan and bake for 50 minutes or until skewer inserted in the middle comes out clean.
11
Cool on a wire wrack for 15 minutes and gently flip over, remove parchment paper and let cool completely.

1019

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1/4 teaspoon cinnamon, 1/2 pound pumpkin, 1 cup flour, and more.

Yes, Upside Down Pumpkin 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.

Upside Down Pumpkin Cake

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