I’m thrilled to share one of my all-time favorite fall desserts with you: Praline Pumpkin Upside-Down Cake! If you’re a pumpkin lover like me, brace yourself for a dessert experience that’s anything but ordinary! Imagine the cozy spices of pumpkin pie mingling with the sweet, nutty crunch of praline… You’re in for a treat.
This cake is an absolute crowd-pleaser for the holiday season. Not only does it capture the essence of fall with its rich, spiced flavors, but it also has that wow factor when you flip it over and reveal the gorgeous praline topping. And let me tell you, the smell when this cake is baking in the oven is out of this world! So, let’s dive in.
Ingredients
For the Praline Topping:
- 1 ½ cups chopped pecans
- ½ cup unsalted butter, melted
- ¾ cup packed light brown sugar
For the Pumpkin Cake:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup whole milk
How to Make the Praline Pumpkin Upside-Down Cake
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray.
Step 2: Make the Praline Topping
In a small bowl, combine the melted butter, chopped pecans, and brown sugar. Mix well, and then spread the praline mixture evenly across the bottom of your prepared cake pan.
Step 3: Mix the Cake Batter
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Then, beat in the eggs, one at a time. Add the pumpkin puree and vanilla extract, mixing until everything is smooth.
In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined – don’t overmix!
Step 4: Assemble and Bake
Pour the pumpkin cake batter over the praline topping in the pan. Spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Flip
Allow the cake to cool for about 10 minutes in the pan. Then, run a knife around the edges to loosen it. Place a serving plate upside down on the pan, and carefully flip the cake out so the praline topping is on top. The gooey, caramelized pecan topping will be absolutely stunning!
Details & Health Benefits
Details:
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: About 1 hour
- Yield: 8-10 servings
Nutrition:
- Serving Size: 1 slice (based on 10 servings)
- Calories: 430
- Sugar: 34g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Helpful Advice
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps the cake batter mix together more smoothly.
- Don’t rush the flip: When you flip the cake onto the plate, be gentle but quick. Let the pan rest upside down for a minute to ensure all that gooey praline goodness releases from the pan!
Frequently Asked Questions About Pumpkin Pecan Cake
Can I make this cake ahead of time?
Absolutely! This cake holds up beautifully if made a day in advance. Just store it at room temperature, tightly wrapped, and wait to flip it until just before serving for the best presentation.
Can I freeze this cake?
Yes, you can freeze the cake, but it’s best to do so without flipping it first. Wrap the cooled cake (still in the pan) tightly with plastic wrap and foil. It can be frozen for up to 3 months. When ready to serve, thaw overnight in the refrigerator, then warm in the oven before flipping.
Can I use fresh pumpkin instead of canned?
You sure can! Just make sure to cook and puree your pumpkin until it’s very smooth. You’ll need the same amount – 1 cup.
Storage Instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, pop it in the fridge, where it will keep for about 5 days. The praline topping might firm up a bit in the fridge, but it’ll still be delicious when warmed slightly before serving.
More Fall-Inspired Desserts to Try
This Praline Pumpkin Upside-Down Cake is everything you want in a fall dessert—warm, spiced, sweet, and nutty! It’s the kind of cake that’ll have everyone asking for seconds (and the recipe!). Whether you’re serving this at a Thanksgiving dinner or just as a weekend treat, it’s sure to be a hit. Happy baking!
Print
Praline Pumpkin Upside-Down Cake: A Fall Dessert to Swoon Over
- Total Time: About 1 hour
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
This Praline Pumpkin Upside-Down Cake is a fall dessert dream come true! A spiced pumpkin cake is topped with a rich, caramelized pecan praline layer that’s sweet, buttery, and oh-so-satisfying. Perfect for the holiday season, this cake is as stunning to look at as it is delicious to eat!
Ingredients
For the Praline Topping:
- 1 ½ cups chopped pecans
- ½ cup unsalted butter, melted
- ¾ cup packed light brown sugar
For the Pumpkin Cake:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Prepare the praline topping: In a small bowl, mix melted butter, pecans, and brown sugar. Spread this mixture evenly over the bottom of the cake pan.
- Make the cake batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time. Add the pumpkin puree and vanilla, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Pour the batter over the praline topping in the prepared cake pan, spreading evenly.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then carefully flip onto a serving plate, revealing the praline topping.
Notes
- For best results, make sure your ingredients (butter, eggs, and milk) are at room temperature.
- When flipping the cake, be gentle but quick to ensure the praline topping releases fully from the pan.
- This cake can be made ahead of time—just store it tightly covered and flip it just before serving!
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: praline pumpkin cake, upside-down cake, fall dessert, pumpkin pecan cake