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pumpkin pecan upside down cake

Pumpkin Pecan Upside Down Cake Recipe

Bernice Baran
This pumpkin pecan upside down cake is the ultimate fall snack cake. Gooey pecan topping baked under a fluffy pumpkin cake, then flipped over to make a beautiful caramelized pecan topping. 
4.84 from 50 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 20 minutes
Course Cakes
Cuisine American
Servings 16 slices
Calories 228 kcal

Equipment

Ingredients
  

Pecan Topping

  • 6 Tbsp (85g) salted butter room temperature
  • 1/3 cup (70g) light brown sugar lightly packed
  • 1/4 cup (60mL) pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 1/2 cups (180g) roughly chopped pecans

Pumpkin Cake

  • 1/4 cup (60mL) vegetable oil or canola oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar lightly packed
  • 2 large eggs room temperature
  • 1/4 cup (56g) Greek Yogurt or sour cream
  • 3/4 cup (180g) pumpkin puree I use Libbys, thick consistency
  • 1 1/4 cups (150g) all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice

Instructions
 

Pecan Topping

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line a square 8x3 inch baking pan with baking spray and parchment paper.
  • Combine the butter, brown sugar and maple syrup in a saucepan, over medium-low heat, whisk just until it’s completely smooth. 
    6 Tbsp (85g) salted butter, 1/3 cup (70g) light brown sugar, 1/4 cup (60mL) pure maple syrup
  • Remove from the heat and fold in the vanilla, cinnamon and chopped pecans.
    1 tsp vanilla extract, 1/4 tsp ground cinnamon, 1 1/2 cups (180g) roughly chopped pecans
  • Spread the pecan mixture evenly into the prepared pan and set aside while you make the pumpkin cake.

Pumpkin Cake

  • In a large bowl whisk together the oil with the sugars until they're well combined.
    1/4 cup (60mL) vegetable oil or canola oil, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) light brown sugar
  • Add the eggs, whisking one in at a time until it's fully combined.
    2 large eggs
  • Add the yogurt and pumpkin and whisk until it’s completely smooth.
    1/4 cup (56g) Greek Yogurt, 3/4 cup (180g) pumpkin puree
  • Add the flour, baking powder, baking soda, salt and spices and whisk until the flour is fully incorporated.  
    1 1/4 cups (150g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice
  • Gently spread the pumpkin cake batter over the topping and bake for 40-45 minutes. The cake should spring back when you press on the center (or a toothpick should come out clean).
  • Gently run a knife along the edge of the pan to release any sticky spots.
  • Let the cake rest for 10 minutes and then place a cake board/cutting board/cake stand on top of the pan. Flip the pan over and gently remove the pan.
  • Remove the parchment paper and use a knife to gently score the pecans while they're warm so you get clean slices once the cake cools.
  • Allow the cake to cool completely and then slice all the way through the score marks.

Notes

  • cake can be stored airtight at room temperature for 2-3 days, refrigerated for up to a week or frozen for 1-2 months.

Nutrition

Serving: 1gCalories: 228kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 31mgSodium: 211mgFiber: 2gSugar: 19g
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