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Praline Upside-Down Pumpkin Cake

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A rich and moist 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
  • 1/4 tsp salt
  • 1 cup canned 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. In a small bowl, mix 1 cup brown sugar and melted butter. Spread evenly in the bottom of the prepared pan. Sprinkle pecans over the sugar mixture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, beat pumpkin puree, granulated sugar, 1/2 cup brown sugar, eggs, oil, and vanilla until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Pour batter over the pecan layer in the pan and smooth the top.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool in pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/praline-upside-down-pumpkin-cake-3/