PUMPKIN CRANBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F. 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 mixture 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 purée, 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.
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Sumaiya Jaman
[email protected]I'm not a fan of pumpkin, but I really enjoyed this cake. The cranberry flavor really balances out the pumpkin.
Shi loam
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert.
Arehanna Barnett
[email protected]I made this cake for my family and they loved it! It's a great dessert for a special occasion.
Farah Wassim
[email protected]I followed the recipe exactly and the cake turned out perfectly. It's a delicious and festive dessert.
Debra Scott
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I might try reducing the amount of sugar next time.
Sandra Julien
[email protected]I love the moist texture of this cake. The pumpkin and cranberry flavors are a perfect combination.
Mary Eke
[email protected]I've made this cake several times and it's always a hit. It's the perfect dessert for fall gatherings.
David Guimond
[email protected]This cake is so easy to make and it always turns out perfect. It's my go-to dessert for potlucks and holiday gatherings.
Lahore Mobile Zhob
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cake. The cranberry flavor really balances out the pumpkin.
ixMarnes
[email protected]This cake is delicious! I love the combination of pumpkin and cranberry. It's the perfect fall dessert.
Phylliss Shrader
[email protected]The cake was a bit dry. I think I overcooked it. Next time I'll bake it for a few minutes less.
Kevin Don't
[email protected]This cake was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Beckford Lettin
[email protected]I love this cake! It's so moist and flavorful. The pumpkin and cranberry flavors are perfect together. I've made it several times and it's always a hit.
mehmood HASSAN
[email protected]This cake was easy to make and turned out beautifully. The flavors of pumpkin and cranberry are a perfect combination. I will definitely be making this again.
mc and 8bp and rb and sf2
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it. The cake was moist and flavorful, and the cranberries added a nice tartness. I will definitely be making this again.
Ammr Zebari
[email protected]This upside-down cake was a hit at my Thanksgiving dinner! The pumpkin and cranberry flavors were perfectly balanced, and the cake was moist and fluffy. I will definitely be making this again next year.