Upside Down Pumpkin Cake With Honey Nut Topping Recipe

Name: Upside Down Pumpkin Cake With Honey Nut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1/3 cup brown sugar packed; 1/4 cup honey; 1 1/2 cups pecan halves; 1 cup sugar pumpkin peeled, seeded and cubed; 8 tablespoons butter softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 eggs; 2 cups self-rising flour; 1 1/2 teaspoons pumpkin pie spice; 2 tablespoons milk; whipped cream or custard, to serve

Servings: persons

4 tablespoons butter
1/3 cup brown sugar packed
1/4 cup honey
1 1/2 cups pecan halves
1 cup sugar pumpkin peeled, seeded and cubed
8 tablespoons butter softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups self-rising flour
1 1/2 teaspoons pumpkin pie spice
2 tablespoons milk
whipped cream or custard, to serve

1
Preheat the oven to 350u00b0F. Lightly grease and line a deep 8-inch round cake pan with parchment paper. For the topping, melt the butter in a small saucepan on low heat. Stir in the brown sugar and honey. Pour into the prepared pan. Sprinkle evenly with the pecans. Set aside.
2
Place the pumpkin and 2 tbsp water in a microwave-safe bowl. Cover with plastic wrap and pierce a hole in the top. Microwave on high (100%) for 3 mins, until just tender. Drain well and allow to dry.
3
Beat the butter, sugar and vanilla in a large bowl with an electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition.
4
Sift the flour and spice into a medium bowl. Beat in flour mixture alternating with the milk, until just combined. Fold in the pumpkin cubes. Spoon the batter over the topping in the pan, smoothing the top with a spatula.
5
Bake for 45-50 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack. Serve warm in wedges, with whipped cream or custard.

1723

kcal

Calories

105

Fat

190

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: 4 tablespoons butter, 1/3 cup brown sugar packed, 1/4 cup honey, 1 1/2 cups pecan halves, and more.

Yes, Upside Down Pumpkin Cake With Honey Nut 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.

Upside Down Pumpkin Cake With Honey Nut Topping

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