This Pumpkin Upside Down Cake is a fun twist on a classic dessert. It combines moist pumpkin cake with caramelized brown sugar and sweet slices of pumpkin on top. Yum!
I love watching the surprise on everyone’s faces when I flip it over. It’s like magic! 🍰 Plus, the spices make my kitchen smell amazing while it bakes.
It’s perfect for fall celebrations or any time you want something cozy and tasty. Serve it warm with a scoop of ice cream, and you’ll be golden!
Key Ingredients & Substitutions
Pears: I love using ripe pears for their sweetness and texture. They caramelize beautifully. If you can’t find pears, apples or even sliced pumpkin can make a great topping too!
Butter: Unsalted butter is ideal for controlling the saltiness in the cake. You can use coconut oil or margarine if you’re looking for dairy-free options.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling which has added sugar. In a pinch, you can use homemade pumpkin puree or even butternut squash puree.
Spices: The spices are essential for that warm fall flavor. While I love the combo of cinnamon, ginger, nutmeg, and cloves, feel free to adjust based on your taste. Allspice or pumpkin pie spice can work too!
How Do I Make Sure My Cake Tastes Great?
The key to a flavorful cake starts with good mixing techniques. Here’s how to get it right:
- Mix wet ingredients first; beat eggs and sugars together until light and fluffy. This helps to incorporate air for a lighter texture.
- When you combine wet and dry ingredients, stir just until you see no more flour. Overmixing can make the cake dense.
- Use a toothpick to check doneness! If it comes out clean, your cake is ready. Let it cool slightly before inverting for the best look.
By paying attention to these details, your Pumpkin Upside Down Cake will be delicious and visually stunning! Enjoy baking!
How to Make Pumpkin Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1-2 ripe pears, peeled, halved, and cored lengthwise (or another fruit such as apples or pumpkin slices)
For the Pumpkin Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
For Serving:
- Whipped cream or creme fraiche
- Ground cinnamon or nutmeg for garnish
How Much Time Will You Need?
This delicious pumpkin upside down cake takes about 15-20 minutes to prep and 45-55 minutes to bake. You’ll want to let it rest for a few minutes before inverting it, so set aside about 1 hour and 15 minutes in total. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take a 9-inch round cake pan and grease it well with butter or cooking spray. This will help prevent the cake from sticking.
2. Making the Topping:
In a small saucepan over medium heat, melt the butter until it’s bubbly. Stir in the brown sugar, mixing until everything is combined and smooth. Pour this sweet mixture evenly into the bottom of the prepared cake pan. This is where your cake’s lovely caramelized topping will come from!
3. Arranging the Fruit:
Now, take your pear halves (or your fruit of choice) and arrange them cut side down in the pan over the buttery sugar mixture. Be creative! You can create a simple pattern or just place them randomly for a rustic look.
4. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the spices—cinnamon, ginger, nutmeg, and cloves. This will help evenly distribute the leavening agents and spices in your cake.
5. Mixing the Wet Ingredients:
In a large bowl, combine the canned pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or electric mixer to beat until everything is well blended and smooth.
6. Combining Wet and Dry:
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
7. Pouring the Batter:
Take the pumpkin batter and pour it over the arranged fruit in the cake pan. Use a spatula to spread it evenly and make sure everything is covered.
8. Baking the Cake:
Put the cake in the oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean. You’ll also see the topping bubbling, which is a great sign!
9. Cooling and Inverting:
Once done, take the cake out of the oven and let it rest in the pan for about 10 minutes. This helps everything set a bit, making it easier to invert.
10. Serving the Cake:
Carefully turn the cake upside down onto a serving plate so that the caramelized pears are on top. Allow it to cool slightly while you get the whipped cream ready.
11. Enjoy:
Slice the cake and serve it warm with a dollop of whipped cream or crème fraiche on top. A sprinkle of ground cinnamon or nutmeg makes a lovely finishing touch!
And there you have it! Your delicious warm, spiced Pumpkin Upside Down Cake is ready to impress. Enjoy the delightful flavors and cozy vibes it brings!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook and puree it first. You’ll need about 1.5 cups of cooked, pureed pumpkin. Just be sure to drain any excess moisture for best results!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. To enjoy it warm again, just pop a slice in the microwave for a few seconds or reheat in the oven at 350°F (175°C) for about 10 minutes.
Can I Make This Cake Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum, or add 1/2 tsp to help mimic the structure of regular flour.
Can I Prepare This Cake in Advance?
Yes! You can prepare the cake batter a day in advance. Just cover the batter tightly and store it in the refrigerator. When you’re ready, pour it over the fruit and bake it. Just note that baking time may vary slightly if the batter is cold.