Pumpkin Upside Down Cake With Cranberry Pecan Topping Recipes

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PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING



Pumpkin Upside-down Cake With Cranberry Pecan Topping image

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

1 cup unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
1 cup coarsely chopped pecans, toasted.
2 eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

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



Pumpkin Upside-down Cake with Cranberry Pecan Topping image

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

6 tablespoons unsalted butter, melted
1 cup brown sugar, firmly packed
2 cups cranberries
1 cup coarsely chopped pecans, toasted
2 eggs
1 1/2 cups pumpkin puree (almost a full can)
3 tablespoons vegetable oil
3 tablespoons applesauce
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

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.

UPSIDE DOWN PUMPKIN CAKE



Upside Down Pumpkin Cake image

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

1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
½ teaspoon ground cloves
salt to taste
1 ¾ cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

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

PUMPKIN UPSIDE DOWN CAKE



Pumpkin Upside Down Cake image

My mom would make this every Thanksgiving. It's better than pumpkin pie!

Provided by RAINBOWFROGS12

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 16

Number Of Ingredients 8

1 (29 ounce) can pumpkin
1 cup white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 tablespoon pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted
2 cups frozen whipped topping, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
  • In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
  • Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
  • Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

Nutrition Facts : Calories 383 calories, Carbohydrate 46.7 g, Cholesterol 72.9 mg, Fat 20.5 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 457 mg, Sugar 32.8 g

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