This Pumpkin Upside Down Cake will completely knock your socks off. The buttery, brown sugary topping is to die for. You won’t be able to stop at one piece.
Pumpkin . . . .Are you tired of it yet?
I hope the answer is no, because I’m certainly not! I’ve been going a little pumpkin crazy in my kitchen.
My friends and neighbors are either loving or hating me right now for all the pumpkin things I’m sending their way.
This first time I made this Pumpkin Upside-Down Cake I sent some down to our friends Evan & Heather. I told them I needed to tweak a couple things, but it was still delicious enough to eat. Evan reminded me a few days later I’d better give that “pumpkin thing” another try so he could test it again.
Let me just forewarn you that this cake it deadly. The buttery, sugary topping is just plain ridiculous and will literally lure in with one bite. You might think you’re strong enough to eat one bite and walk away. . . . NOT EVEN POSSIBLE!
I mean look at that glorious layer of brown sugar and butter. . . . heaven help me!Don’t make this if you’re counting calories, macros, carbs, sugars, or whatever else you might be counting, because I don’t want to be responsible for you completely blowing your diet.
TIPS FOR MAKING PUMPKIN UPSIDE DOWN CAKE:
- Please make sure you use parchment paper! I attempted it one time without it because I really don’t like trying to spread cake batter into pans lined with parchment paper, but you need it! The cake comes out in one piece and the sugar topping doesn’t stick in the pan if it’s lined.
- Don’t overbake or underbake this cake. I know that sounds pretty obvious, but you need to be careful. Make sure a toothpick comes out with just a few moist crumbs on it (or clean is ok too).
- Make sure you let it cool at least 5 minutes before attempting to invert it onto a platter.
- Once you invert it onto a platter or plate, slowly pull off the parchment paper. Once you’ve removed it, then sprinkle the chocolate chips on top and gently press them in.
- 1 cup brown sugar
- 1/2 cup butter
- 1 tablespoon water
- 2/3 cup chopped pecans
- 1 cup canned pumpkin puree
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (or a few more if you’d like)
- Preheat over to 350 degrees. Line an 9×9 baking dish/pan with parchment paper (DON’T SKIP THIS STEP!). Spray with cooking spray.
- In a small saucepan, combine brown sugar, butter and water. Cook and stir over medium-high heat until mixture is bubbling. Pour this mixture into the bottom of your prepared pan. Sprinkle with the chopped pecans. Set aside.
- In a medium bowl, mix the pumpkin, sugar, oil, vanilla and eggs. Whisk until well combined.
- In a large bowl whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg and salt. Add the pumpkin mixture and stir, just until combined.
- Carefully spoon big dollops on top of the brown sugar mixture and then very carefully spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted into the middle comes out clean (Don’t overbake!). Place pan on a cooling rack and let cool for about 5 to 7 minutes. Carefully invert onto a serving plate or platter. Carefully remove parchment paper. Sprinkle with chocolate chips and gently press into the top of the cake.
- Let cool slightly before serving.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Recipe Source: Adapted slightly from Fall Baking Magazine 2018