Pumpkin Praline Upside Down Cake is a show‑stopping dessert that captures all the cozy flavors of fall in one luscious bite. It begins with a rich layer of buttery brown sugar, cream, and pecans baked beneath a moist pumpkin‑spiced cake. Then the whole thing is inverted so the praline section becomes the crowning glory. The contrast of textures — crisped pecans on top, tender cake underneath — plus the warmth of cinnamon, nutmeg, and ginger, make this dessert ideal for autumn get‑togethers or holiday dinners. In this post, you’ll find every detail to master this cake from start to finish, including tips, substitutions, storage, nutrition, FAQs, and more.
Why You’ll Love This Pumpkin Praline Upside Down Cake
There are many reasons you’ll fall in love with Pumpkin Praline Upside Down Cake:
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The flavor is luxurious — pumpkin spice meets praline with pecans and brown sugar.
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It feels festive and elegant, but the ingredients are everyday pantry staples.
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It’s a twist on two classics (pumpkin cake + upside-down cake) combined into something new.
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The inversion gives it visual appeal — the beautiful praline top is your “wow” moment when you flip it.
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The cream cheese cinnamon frosting adds a creamy, tangy contrast to the sweet cake.
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It holds up well — you can make ahead and refrigerate, making it practical for entertaining.
Ingredients
For the Praline Layer / “Upside-Down” Base
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½ cup butter
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¼ cup heavy whipping cream
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1 cup packed brown sugar
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1 cup chopped pecans
For the Pumpkin Spiced Cake Batter
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1 box yellow cake mix
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1 cup canned pumpkin
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½ cup water
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⅓ cup vegetable oil
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4 large eggs
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2 teaspoons ground cinnamon
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½ teaspoon ground ginger
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½ teaspoon nutmeg
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½ teaspoon allspice
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2 teaspoons pumpkin pie spice
For the Cinnamon Cream Cheese Frosting
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⅔ cup butter, softened to room temperature
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8 oz cream cheese, softened
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1 teaspoon cinnamon
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2 teaspoons vanilla extract
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¼ teaspoon salt
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3½ cups powdered sugar, sifted
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1–2 tablespoons milk or cream (to adjust consistency)
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Additional chopped pecans for garnish
Step‑by‑Step: How to Make Pumpkin Praline Upside Down Cake
1. Preheat and prepare pans
Preheat your oven to 325 °F (163 °C). Grease two 9‑inch cake pans using nonstick spray or line them with parchment rounds or parchment circles. These liners help enormously when you flip the cakes later.
2. Make the praline base
In a small saucepan over low heat, melt together the butter, heavy cream, and brown sugar, stirring occasionally until smooth and fully combined. Pour this mixture evenly into the two prepared pans. Then sprinkle chopped pecans evenly across each pan as the top (which will become the cake’s top after inversion). Set aside.
3. Mix the pumpkin cake batter
In a large bowl, combine the yellow cake mix, canned pumpkin, oil, water, eggs, and all the spices (cinnamon, ginger, nutmeg, allspice, pumpkin pie spice). Beat on medium speed about 2 minutes or until the batter is well blended.
4. Assemble before baking
Divide the batter evenly over the praline layers in each pan — do not stir; you want the praline/pecan mixture to remain right on the pan bottom (which becomes the top after flipping).
5. Bake
Bake for 40–45 minutes, or until the cakes spring back lightly when you touch the surface. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
6. Cool and invert
Allow the cakes to cool 5 minutes in the pans. Using a thin knife, gently level any “hump” in the center of each cake while still in the pan (this ensures better stability when flipped). Then place a cooling rack or plate atop each pan and carefully invert to turn the cakes out. Let them cool completely (at least 1 hour or until no longer warm) before frosting.
7. Make the cinnamon cream cheese frosting
In a large bowl with an electric mixer, beat the softened butter and cream cheese until smooth and creamy. Add the cinnamon, vanilla, and salt, then gradually mix in the sifted powdered sugar, adding milk or cream as needed to reach a spreadable consistency.
8. Assemble the cake
Place one cake layer, praline (pecan) side up, onto your serving platter. Spread half the frosting on top. Then add the second cake layer (again, praline side up) and spread the remaining frosting. You may choose to frost the sides or leave them bare. Finally, sprinkle extra chopped pecans over the top as garnish.
Helpful Tips
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Don’t let the cakes stay too long in the pan after baking — the praline tends to stick as it cools.
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Use parchment paper rounds (circular cutouts) in your pans; they make flipping easier.
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When the cake edges are still warm, trim off the center “hill” in the pan with a knife — otherwise the layers may separate or slide when frosted.
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Let the cakes cool completely before frosting; warm cake will melt your frosting.
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Always sift the powdered sugar before adding to the cream cheese mix to avoid lumps.
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Keep the finished cake refrigerated (or at least cool) because cream cheese frosting is temperature sensitive.
Substitutions and Variations
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Walnuts or almonds instead of pecans for a different nut flavor.
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Use light brown sugar or dark brown sugar depending on how deep a caramel flavor you prefer.
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Try a spiced buttercream in place of cream cheese frosting for a dairy alternative (though you lose the tangy contrast).
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Add a teaspoon of maple extract or a dash of bourbon to the praline layer (if you’re okay with the adult version) for extra depth.
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Swap out yellow cake mix for white cake mix or a homemade scratch cake if you prefer homemade from scratch (just ensure similar batter volume).
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Add a bit of orange zest or orange extract to heighten fall flavors.
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For a gluten‑free version, use a gluten‑free yellow cake mix and verify all ingredients are GF.
Storage Instructions
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After frosting, store the cake in an airtight cake dome or container in the refrigerator.
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It stays fresh for 3–4 days refrigerated.
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Bring to room temperature (≈ 30 minutes) before serving for best texture and flavor.
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You may freeze individual slices: wrap in plastic wrap and then foil, freeze up to 2 months.
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Let the cake thaw in the refrigerator overnight, then allow it to come to room temperature before serving.
Nutritional Information
| Component | Estimate |
|---|---|
| Calories | ~ 500–600 kcal |
| Fat | ~ 28–35 g |
| Saturated Fat | ~ 14–18 g |
| Carbohydrates | ~ 55–70 g |
| Sugar | ~ 35–45 g |
| Protein | ~ 5–7 g |
| Fiber | ~ 1–2 g |
| Sodium | ~ 300–400 mg |
Serving Suggestions
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Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
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Garnish with a dusting of cinnamon or a few extra pecans.
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Pair with hot coffee, chai tea, or a spiced latte to complement the cake’s warmth.
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For a dessert platter, serve small slices alongside fresh fruit or caramel sauce drizzle.
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You can even transform leftover cake into trifle layers with whipped cream and pumpkin compote.
Frequently Asked Questions About Pumpkin Praline Upside Down Cake
1. Why did my praline topping stick to the pan?
If the cake sits too long in the pan after baking, the praline mixture hardens and sticks to the pan walls. Also, if you didn’t use parchment rounds, that increases sticking risk.
2. My cake cracked or separated when I frosted it — what went wrong?
Often, that occurs because the cakes weren’t leveled while still warm, leading to uneven tops. Also, frosting too soon when the cake is still warm might cause sliding or melting.
3. Can I make this cake ahead of time?
Yes — you can bake the layers a day ahead, cool, wrap tightly (plastic wrap + foil) and refrigerate. Frost the next day. The flavors often meld and improve with rest.
4. Can I omit cream cheese from the frosting?
You could use a plain buttercream, but you’ll lose the tangy contrast. If going that direction, adjust sugar down slightly or add a pinch of salt or citrus to balance sweetness.
5. How can I ensure even baking in both pans?
Rotate the pans front to back halfway through baking, and verify that your oven rack is centered. Use pans of equal depth and material to promote uniform baking.
6. What if I have leftover batter or praline?
Leftover batter can be baked in a small loaf pan or muffin tins (watch the time!). Extra praline sauce can be warmed and drizzled over ice cream, pancakes, or even incorporated in coffee.
Conclusion
I hope you enjoy making and sharing this Pumpkin Praline Upside Down Cake as much as I do. It truly brings together all the warm, nostalgic flavors of fall in one beautiful dessert. The contrast between the butter‑brown sugar pecan “top” and the tender pumpkin spice cake underneath, all crowned with creamy cinnamon-cream cheese frosting, is pure magic. Thank you for spending your time here and trusting me to guide you through this recipe. May your kitchen smell divine, your slices be generous, and your guests impressed. Happy baking.
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Pumpkin Praline Upside Down Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
Description
This Pumpkin Praline Upside Down Cake is layered with a gooey brown sugar pecan base, soft pumpkin-spiced cake, and topped with a creamy cinnamon cream cheese frosting. It’s rich, seasonal, and guaranteed to wow at any fall table.
Ingredients
For the Praline Layer / “Upside-Down” Base
½ cup butter
¼ cup heavy whipping cream
1 cup packed brown sugar
1 cup chopped pecans
For the Pumpkin Spiced Cake Batter
1 box yellow cake mix
1 cup canned pumpkin
½ cup water
⅓ cup vegetable oil
4 large eggs
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon allspice
2 teaspoons pumpkin pie spice
For the Cinnamon Cream Cheese Frosting
⅔ cup butter, softened to room temperature
8 oz cream cheese, softened
1 teaspoon cinnamon
2 teaspoons vanilla extract
¼ teaspoon salt
3½ cups powdered sugar, sifted
1–2 tablespoons milk or cream (to adjust consistency)
Additional chopped pecans for garnish
Instructions
Preheat your oven to 325 °F (163 °C). Grease two 9‑inch cake pans using nonstick spray or line them with parchment rounds or parchment circles. These liners help enormously when you flip the cakes later.
In a small saucepan over low heat, melt together the butter, heavy cream, and brown sugar, stirring occasionally until smooth and fully combined. Pour this mixture evenly into the two prepared pans. Then sprinkle chopped pecans evenly across each pan as the top (which will become the cake’s top after inversion). Set aside.
In a large bowl, combine the yellow cake mix, canned pumpkin, oil, water, eggs, and all the spices (cinnamon, ginger, nutmeg, allspice, pumpkin pie spice). Beat on medium speed about 2 minutes or until the batter is well blended.
Divide the batter evenly over the praline layers in each pan — do not stir; you want the praline/pecan mixture to remain right on the pan bottom (which becomes the top after flipping).
Bake for 40–45 minutes, or until the cakes spring back lightly when you touch the surface. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Allow the cakes to cool 5 minutes in the pans. Using a thin knife, gently level any “hump” in the center of each cake while still in the pan (this ensures better stability when flipped). Then place a cooling rack or plate atop each pan and carefully invert to turn the cakes out. Let them cool completely (at least 1 hour or until no longer warm) before frosting.
In a large bowl with an electric mixer, beat the softened butter and cream cheese until smooth and creamy. Add the cinnamon, vanilla, and salt, then gradually mix in the sifted powdered sugar, adding milk or cream as needed to reach a spreadable consistency.
Place one cake layer, praline (pecan) side up, onto your serving platter. Spread half the frosting on top. Then add the second cake layer (again, praline side up) and spread the remaining frosting. You may choose to frost the sides or leave them bare. Finally, sprinkle extra chopped pecans over the top as garnish.
Notes
Trim the cake tops while still warm to keep layers even.
Let layers cool fully before frosting to prevent melting.
Use parchment paper rounds to avoid praline sticking.
Refrigerate leftovers due to cream cheese frosting.
For best results, let frozen slices thaw in the fridge overnight and then bring to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 40 g
- Carbohydrates: 65 g
- Protein: 6 g