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.
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Olajubu Tina
[email protected]This cake is the perfect fall dessert. It's warm and comforting, and it just screams autumn.
Chala Abdo
[email protected]I made this cake for my family and they loved it! My kids especially loved the cranberry-pecan topping.
Mahdi Hadi
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
Entsar Eimanber
[email protected]I've made this cake several times now, and it's always a hit. It's a great dessert to bring to potlucks or holiday gatherings.
Camei Earnest
[email protected]This cake is so delicious and moist. I love the way the pumpkin and cranberry flavors complement each other.
Avid hassan sagor
[email protected]I love the way this cake looks when it's turned upside down. It's so festive and perfect for a holiday party.
Sekou Dolley
[email protected]This cake is the perfect fall dessert. It's warm and comforting, and it just screams autumn.
Oliver LaGreca
[email protected]I made this cake for my family and they loved it! My kids especially loved the cranberry-pecan topping.
Stephanie Collins
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
Cheryl Richardson
[email protected]I added a little bit of chopped ginger to the cake batter and it gave it a really nice zing. I love experimenting with different flavors in this recipe.
Borhan Ahamed
[email protected]I made this cake with gluten-free flour and it turned out great! It's a delicious and allergy-friendly dessert.
Irene Sanchez
[email protected]This cake is so moist and flavorful. I love the way the pumpkin and spices complement each other.
Rasel_ BD24
[email protected]The cranberry-pecan topping is the perfect finishing touch to this cake. It adds a little bit of tartness and crunch.
Carlos Smith
[email protected]I love that this cake is not too sweet. It's the perfect balance of flavors.
steve paul mtenje
[email protected]I've made this cake several times now, and it's always a favorite. It's the perfect dessert for any occasion.
Byaruhanga Salube Daniel
[email protected]I made this cake for a potluck, and it was a huge success. Everyone loved it!
NOOR MORADY
[email protected]This cake was so easy to make, and it turned out beautifully. I'm not a very experienced baker, but I was able to follow the recipe easily and the cake came out perfectly.
Mahi Ahmed Mahi Ahmed
[email protected]I love the combination of pumpkin, cranberries, and pecans in this cake. It's the perfect fall dessert.
gurung chitra
[email protected]This pumpkin upside-down cake with cranberry-pecan topping was a hit at my Thanksgiving dinner! The cake was moist and flavorful, and the topping added a perfect touch of sweetness and crunch. I will definitely be making this again for future holiday