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Praline Upside-Down Pumpkin Cake

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A decadent pumpkin cake with a caramel pecan 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
  • 1/4 cup heavy cream
  • 1 cup chopped pecans
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 3/4 cup granulated 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 brown sugar, melted butter, and cream in a bowl. Spread evenly in the prepared pan. Sprinkle pecans over mixture.
  3. Whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl.
  4. In a separate bowl, beat pumpkin puree, granulated sugar, eggs, oil, and vanilla until smooth. Gradually stir in dry ingredients.
  5. Pour batter over pecan mixture in pan. Bake for 30-35 minutes until a toothpick comes out clean.
  6. Cool in pan for 5 minutes, then invert onto a serving plate. Let cool completely before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/praline-upside-down-pumpkin-cake-4/