Praline Pumpkin Upside Down Cake
User Reviews
4.2
Praline Pumpkin Upside Down Cake
Description
The cake combines pumpkin puree with traditional cake ingredients including butter, sugar, eggs, vanilla, and a spice mix of cinnamon, ginger, and allspice. Leavening agents baking powder and soda ensure the cake rises well. The topping is prepared separately by melting butter and brown sugar, adding bourbon, and stirring until the alcohol cooks off. Pecan halves are arranged upside down in the cake pan and drizzled with the bubbling bourbon caramel before the batter is poured over.
Baking the cake with this setup results in a moist, spiced pumpkin cake with a sticky, nutty, caramelized topping after inverting the pan. The bourbon caramel glaze enhances the nutty sweetness and adds a moist, attractive crunch to the top. The layers contrast the soft cake with the crunchy praline pecans.
Serving the cake with whipped cream adds additional richness. The recipe advises preparing parchment rounds to prevent sticking and suggests refrigeration and reheating tips, as well as notes to use pumpkin puree rather than pumpkin pie filling for best texture and flavor. The cake serves about eight slices and keeps refrigerated for several days.
Ingredients
Topping
- 4 tablespoons butter unsalted
- 1/3 cup dark brown sugar
- 1 oz. bourbon
- 1 cup pecan halves
Pumpkin Cake
- 1 cup pumpkin NOT pumpkin pie filling, puree
- 4 tablespoons butter melted, unsalted
- ¾ cup granulated sugar
- 3 egg
- 1 tablespoon vanilla extract pure
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon allspice
Bourbon Caramel Glaze
- 8 tablespoons butter unsalted
- 2/3 cup dark brown sugar
- 2 oz. bourbon
Instructions
- Grease and flour a 9” round cake pan. Line the bottom with a 9”parchment paper round and then spray with nonstick cooking spray. Set aside.
Make the Topping
- Heat a skillet over medium-heat on the stovetop.
- Melt the butter, and when the butter is melted, add the brown sugar.
- When the brown sugar begins to bubble, add the bourbon.
- Stir constantly until the bourbon has cooked off, then remove from the heat.
- In the bottom of the prepared pan, arrange the pecan halves in the pattern you'd like for the top of the cake. (Please note that you should put the pecan pieces into the pan upside down so they are facing the right direction when the cake is turned out.)
- Pour the sugar/butter/bourbon mixture on top of the arranged pecan halves, and set aside.
Make the Pumpkin Cake
- Preheat the oven to 350°F.
- In a large glass bowl, melt the butter in the microwave.
- When the butter is melted, pour it into the bowl of a stand mixer fitted with the batter attachment.
- Add the pumpkin to the bowl, as well as the sugar. Mix together until smooth and combined.
- Add the eggs and vanilla, mixing until smooth.
- In another glass bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. Whisk them so the ingredients are evenly distributed.
- Slowly add the dry ingredients to the wet ingredients, mixing until smooth and combined. The batter will be thick.
- When the batter has come together, dollop it on top of the prepared topping in the cake pan.
- Smooth out the batter with an offset spatula or a butter knife until it's evenly distributed in the pan.
- Transfer the cake pan to the oven. Bake for 40-45 minutes, or until an inserted toothpick comes out clean. The cake will be a dark golden brown color.
- When the cake has baked through, remove from the oven, and let sit for 5 minutes. (No longer than this!)
- Run a knife along the edges of the cake. Place a heatproof cake plate on top, and carefully flip the cake to free it from the pan. Remove the parchment paper liner after you've lifted the hot cake pan away. Fix any pecans that may have gone astray.
- Let the cake cool completely while you make the glaze and before serving.
Make the Bourbon Caramel Glaze
- In a small skillet over medium-high heat, melt the butter.
- Add the brown sugar, stirring as it heats, then pour in the bourbon.
- The mixture will bubble and pop, so continue stirring and remove from the heat.
- Immediately drizzle on top of the cake, then slice and enjoy.
Notes
- This 9-inch cake serves approximately eight slices but can serve more if cut smaller.
- Use a parchment paper round in the pan to prevent the praline topping from sticking.
- Store the baked cake covered in the refrigerator for 2-3 days for best freshness.
- Use pumpkin puree, not pre-spiced pumpkin pie filling, for the pumpkin component.
- Reheat slices to room temperature before serving and consider adding whipped cream for extra indulgence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9" round cake
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 593kcal | 30% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 131mg | 44% |
| Sodium | 498mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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