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4.2 from 168 votes

Praline Pumpkin Upside Down Cake

Combine two favorite fall flavors to make the ULTIMATE Thanksgiving dessert: Praline Pumpkin Upside Down Cake! Bourbon pralines create the base/top of this cake, then pecans add decoration. Once the pecans are in place, pour the thick pumpkin cake batter into the cake pan, and bake! Flip after removing from the oven and free from the pan, then drizzle with bourbon caramel sauce for the finishing touch. This cake is decadently moist and perfect!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 9 " round cake
Calories: 593 kcal
Course: Dessert
Cuisine: American

Ingredients

Topping
  • 4 tablespoons unsalted butter
  • 1/3 cup dark brown sugar
  • 1 oz. bourbon
  • 1 cup pecan halves
Pumpkin Cake
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 4 tablespoons unsalted butter melted
  • ¾ cup granulated sugar
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • 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 unsalted butter
  • 2/3 cup dark brown sugar
  • 2 oz. bourbon

Instructions

    Cup of Yum
  1. 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
  1. Heat a skillet over medium-heat on the stovetop.
  2. Melt the butter, and when the butter is melted, add the brown sugar.
  3. When the brown sugar begins to bubble, add the bourbon.
  4. Stir constantly until the bourbon has cooked off, then remove from the heat.
  5. 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.)
  6. Pour the sugar/butter/bourbon mixture on top of the arranged pecan halves, and set aside.
Make the Pumpkin Cake
  1. Preheat the oven to 350°F.
  2. In a large glass bowl, melt the butter in the microwave.
  3. When the butter is melted, pour it into the bowl of a stand mixer fitted with the batter attachment.
  4. Add the pumpkin to the bowl, as well as the sugar. Mix together until smooth and combined.
  5. Add the eggs and vanilla, mixing until smooth.
  6. 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.
  7. Slowly add the dry ingredients to the wet ingredients, mixing until smooth and combined. The batter will be thick.
  8. When the batter has come together, dollop it on top of the prepared topping in the cake pan.
  9. Smooth out the batter with an offset spatula or a butter knife until it's evenly distributed in the pan.
  10. 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.
  11. When the cake has baked through, remove from the oven, and let sit for 5 minutes. (No longer than this!)
  12. 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.
  13. Let the cake cool completely while you make the glaze and before serving.
Make the Bourbon Caramel Glaze
  1. In a small skillet over medium-high heat, melt the butter.
  2. Add the brown sugar, stirring as it heats, then pour in the bourbon.
  3. The mixture will bubble and pop, so continue stirring and remove from the heat.
  4. Immediately drizzle on top of the cake, then slice and enjoy.

Notes

  • This will make a 9" round cake. The serving size, as listed here, is 8 slices, but it could obviously feed more!
  • This helps prevent the pralined pecans and their sauce from sticking to the bottom of the pan and not ending up on the top of your upside down cake!
  • Pull out a sheet of parchment paper. Fold in half. Fold in half again and again until you’ve got a triangular shape. Place the tip of the parchment triangle in the center of the cake pan to measure how long the parchment needs to be, then trim with scissors.
  • In the refrigerator, covered, for up to 2-3 days. It keeps better if you store it separate from the bourbon caramel sauce.
  • Pumpkin puree works best here! Skip the premade, spiced and sweetened pumpkin pie filling.
  • The parchment paper round is going to prevent your cake from sticking! Take the extra time to make this (or purchase some 9” parchment paper rounds.)
  • Store the cake on its decorative plate, gently draped with plastic wrap, in the refrigerator. Let come to room temperature before serving.
  • Make it more decadent with whipped cream! As if the bourbon caramel sauce wasn't enough...

Nutrition Information

Serving 1slice Calories 593kcal (30%) Carbohydrates 62g (21%) Protein 6g (12%) Fat 34g (52%) Saturated Fat 16g (80%) Polyunsaturated Fat 17g Cholesterol 131mg (44%) Sodium 498mg (21%) Fiber 3g (12%) Sugar 43g (86%)

Nutrition Facts

Serving: 9" round cake

Amount Per Serving

Calories 593

% 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.