Description
A moist and spiced pumpkin cake baked over a layer of gooey praline topping. When inverted, the pecans and caramel create a stunning and delicious upside-down cake perfect for autumn gatherings.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square cake pan.
- In a small bowl, combine melted butter, brown sugar, and chopped pecans. Spread this mixture evenly over the bottom of the prepared pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, beat granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add the pumpkin puree and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter over the praline mixture in the pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For extra richness, add a dollop of whipped cream or a scoop of vanilla ice cream when serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American