If you're looking for a delightful and flavorful dessert, look no further than this pumpkin upside-down cake with cranberry pecan topping. This indulgent cake boasts moist and tender layers of pumpkin cake, perfectly complemented by a tangy and sweet cranberry pecan topping. As the cake bakes, the cranberries and pecans caramelize, creating a delightful and crunchy contrast to the soft texture of the pumpkin cake. Whether you're hosting a special occasion or simply craving a sweet treat, this pumpkin upside-down cake is sure to impress.
Here are our top 7 tried and tested recipes!
CRANBERRY PECAN UPSIDE-DOWN CAKE
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.
Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.
PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING
This is a holiday dessert that sparkles! It looks elegant, and tastes delicious. From 'A Passion for Desserts'.
Provided by Connie K
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Line the bottom of a 9-inch square pan with parchment paper.
- Melt the butter in a small saucepan over medium heat.
- Add the brown sugar and whisk until smooth.
- Pour the brown sugar into the bottom of the prepared pan.
- In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture.
- In a large bowl, whisk together the eggs, pumpkin puree, and oil.
- In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
- Stir the flour mixture into the pumpkin mixture.
- Carefully spread the batter over the cranberry pecan topping.
- Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
- Let cool for 10 minutes on a wire rack.
- Place a large plate or platter on top of the cake.
- Invert the cake and plate together, then remove the pan.
- Carefully peel off the parchment paper.
- Let cool completely before serving.
- Serve with Chantilly Cream, optionally.
- For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
- The cream should hold its shape but still be satiny in appearance.
- It should never be grainy.
Nutrition Facts : Calories 731.9, Fat 49.4, SaturatedFat 21.4, Cholesterol 137.5, Sodium 164.1, Carbohydrate 71, Fiber 2.9, Sugar 50.2, Protein 5.6
PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING
Make and share this Pumpkin Upside-down Cake with Cranberry Pecan Topping recipe from Food.com.
Provided by SJG3483
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
- Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.
PUMPKIN SPICE CHEESECAKE WITH CRANBERRY-PECAN TOPPING
Fast, easy and delicious! This is a great make-ahead dessert that doesn't take up oven or fridge space! A different light twist on pumpkin pie or pumpkin cheesecake. The cranberry-nut topping adds a beautiful presentation and tastes yummy!
Provided by Laura Manos Emms
Categories Pumpkin Cheesecake
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.
- Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
- Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 33 g, Cholesterol 19.2 mg, Fat 16 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 8.1 g, Sodium 249.1 mg, Sugar 21.9 g
UPSIDE DOWN PUMPKIN CAKE
This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.
Provided by JCAIN2U
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 106.6 g, Cholesterol 155.5 mg, Fat 46 g, Fiber 3.5 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 662.8 mg, Sugar 78.3 g
APPLE-PUMPKIN UPSIDE-DOWN CAKE
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Choose the right pumpkin. For the best flavor, use a sugar pumpkin or a pie pumpkin. These pumpkins are smaller and sweeter than other varieties.
- Make sure your pumpkin is ripe. A ripe pumpkin will have a deep orange color and a firm texture. Avoid pumpkins that are green or have soft spots.
- Roast your pumpkin before using it. Roasting the pumpkin intensifies its flavor and makes it easier to mash.
- Use a bundt pan. A bundt pan is the best type of pan to use for this cake because it creates a beautiful, decorative design.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at a moderate temperature. Baking the cake at too high of a temperature will cause it to overcook and become dry.
- Let the cake cool before inverting it. Letting the cake cool slightly before inverting it will help prevent it from breaking.
- Serve the cake warm with whipped cream or ice cream. This cake is best served warm with whipped cream or ice cream.
Conclusion:
Pumpkin upside-down cake with cranberry pecan topping is a delicious and festive dessert that is perfect for fall. This cake is easy to make and can be enjoyed by people of all ages. With its moist texture, sweet pumpkin flavor, and crunchy pecan topping, this cake is sure to be a hit at your next party or gathering.
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