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