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Praline Upside-Down Pumpkin Cake

A decadent pumpkin cake with a caramelized praline topping that’s flipped upside-down for a stunning presentation.

Ingredients

Scale

For the Crust:

  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup chopped pecans
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Mix 1 cup brown sugar and melted butter, then spread evenly in the bottom of the pan. Sprinkle pecans over this mixture.
  3. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In another bowl, beat pumpkin puree, granulated sugar, 1/2 cup brown sugar, eggs, oil, and vanilla until smooth.
  5. Gradually stir dry ingredients into wet ingredients until just combined. Pour batter over pecan layer in pan.
  6. Bake for 40-45 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then invert onto serving plate.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett