Praline Upside-Down Pumpkin Cake

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Irresistible Praline Upside-Down Pumpkin Cake: Your New Autumn Favorite!

When the leaves start to turn and a hint of crispness fills the air, it’s time to swap out those summer treats for something cozy and comforting. That’s where the Praline Upside-Down Pumpkin Cake comes in—a delightful masterpiece that combines the rich flavors of pumpkin with a nutty praline topping. This cake is not just a dessert; it’s a warm hug served on a plate! Perfect for a family gathering or a sweet indulgence after a long day, this recipe is sure to become a staple in your fall baking repertoire.

Why You’ll Love This Praline Upside-Down Pumpkin Cake

This Praline Upside-Down Pumpkin Cake is perfect for those busy days when you want to impress guests but also need something easy enough to whip up while managing the chaos of everyday life. Imagine serving this cake at a potluck, only to be showered with compliments—better than a warm blanket on a cold day! Not to mention, the delightful aroma that fills your kitchen will make it feel like autumn is having a personal party just for you.

Ingredients

Let’s gather the essentials for this deliciously easy cake:

For the Praline Topping:

• 1 cup packed brown sugar
• 1/2 cup unsalted butter
• 1 cup pecans, coarsely chopped
• 1/4 cup heavy cream

For the Pumpkin Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract

Steps to Bake Your Praline Upside-Down Pumpkin Cake

1. Prepare the Topping: In a medium saucepan over medium heat, melt the butter and brown sugar together until bubbly. Stir in the heavy cream and cook for an additional minute. Remove it from the heat and stir in the pecans. It’s magic in a pan!

2. Make the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, mix together the sugar, oil, and eggs until well combined. Add the pumpkin puree and vanilla extract, then combine this mixture with the dry ingredients and stir until just combined—don’t over mix!

3. Combine Them: Pour the praline mixture into a well-greased 9-inch round cake pan, spreading it evenly on the bottom. Gently pour the pumpkin batter over the praline layer, making sure not to disturb it too much. It’s like a sweet surprise waiting to be discovered!

4. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like autumn bliss!

5. Flip It Over: Allow the cake to cool in the pan for about 10 minutes before carefully flipping it onto a serving platter. The praline topping should be gloriously gooey and dripping down the sides—don’t resist taking a picture for Instagram!

Cooking Tips

• Don’t Skimp on the Pecan Topping: Seriously, the more, the merrier! It adds that extra crunch we all crave.
• Extra Pumpkin Spice: If you’re feeling adventurous, throw in some chopped chocolate or cranberries. Your taste buds will thank you!
• Cool with Care: Letting the cake cool for just a bit before flipping ensures that the scrumptious topping stays intact—no one wants a countertop full of toppings!

Personal Anecdote

The first time I made this cake was during a family gathering—the kind where everyone brings one dish, and the competition is fierce! I was nervous, but the moment I pulled it out of the oven and saw my family’s excited faces, I knew I had a winner. Spoiler alert: It was the first dish to disappear, and my mother-in-law still asks for the recipe every holiday season!

FAQs About Praline Upside-Down Pumpkin Cake

• Can I use fresh pumpkin? Absolutely! Just make sure to cook it down and puree it for the best texture.

• How do I store leftovers? Keep any leftover cake in an airtight container at room temperature for up to three days or in the fridge for up to a week.

• Can I make this ahead of time? Yes! You can prepare the praline topping ahead of time and store it in the fridge. Just warm it up slightly before pouring it into the pan.

As the days grow shorter and the nights cooler, this Praline Upside-Down Pumpkin Cake offers a delicious way to embrace the season, inviting warmth into your home and heart. So why not gather your loved ones, pour a cup of coffee, and savor every bite? With this easy recipe, you’ll not only create a treat that’s simply delightful, but you’ll also make memories that will last a lifetime.

Ready to dive deeper into autumn baking? Check out my other recipes, including spiced apple muffins—perfect for cozy mornings spent with your favorite warm drink.

So grab that apron, channel your inner pastry chef, and let’s make this festive cake your new autumn tradition! You’ll be glad you did—after all, who can resist a heavenly slice with a side of laughter and love?

Meta Description: Praline Upside-Down Pumpkin Cake is the perfect recipe for cozy fall days. Quick, easy, and delicious, this delightful dessert will impress all.

A Cozy Autumn Delight

Author: Dana R Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: 10 minutesTotal time:1 hour Servings:8 servingsCalories:350 kcal Best Season:Summer

Description

Indulge in this easy and delightful Praline Upside-Down Pumpkin Cake, topped with a gooey praline layer and packed with warm autumn flavors.

Ingredients

• 1 cup packed brown sugar
• 1/2 cup unsalted butter
• 1 cup pecans, coarsely chopped
• 1/4 cup heavy cream
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan over medium heat, melt the butter and brown sugar until bubbly. Stir in the heavy cream and cook for an additional minute. Remove from heat and stir in the pecans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, mix together sugar, oil, and eggs until well combined. Add pumpkin puree and vanilla extract, then combine with the dry ingredients, stirring until just combined.
3. Pour the praline mixture into a greased 9-inch round cake pan, spreading evenly. Gently pour the pumpkin batter over the praline layer.
4. Preheat the oven to 350°F. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool in the pan for about 10 minutes before carefully flipping it onto a serving platter.

Notes

Don’t skimp on the pecan topping for added crunch!

Keywords:pumpkin cake, praline topping, autumn dessert, easy baking, fall recipes