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Pumpkin Pecan Upside Down Cake

Pumpkin Pecan Upside Down Cake for Cozy Fall Gatherings

This Pumpkin Pecan Upside Down Cake is a comforting dessert blending pumpkin and pecans, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pecan Topping
  • 1/2 cup Salted Butter can substitute with unsalted butter
  • 1 cup Light Brown Sugar dark brown sugar can be used for a more robust flavor
  • 1/4 cup Pure Maple Syrup can use honey or agave if necessary
  • 1 teaspoon Vanilla Extract opt for pure vanilla for best results
  • 1 teaspoon Ground Cinnamon pumpkin pie spice can be a delightful alternative
  • 1 cup Roughly Chopped Pecans can swap with walnuts, hazelnuts, or your favorite nut
For the Cake Batter
  • 1/2 cup Canola Oil any neutral oil works as a substitute
  • 1 cup Granulated Sugar no direct substitutes recommended
  • 2 large Eggs can use flax eggs for a vegan option
  • 1 cup Greek Yogurt can substitute with plain yogurt
  • 1 cup Pumpkin Puree mashed sweet potatoes are an alternative
  • 1 1/2 cups All-Purpose Flour use a 1:1 gluten-free flour blend for a gluten-free option
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt can use regular salt with minor adjustments

Equipment

  • 8-inch square baking pan
  • Medium saucepan
  • Large mixing bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions for Pumpkin Pecan Upside Down Cake
  1. Preheat your oven to 350°F (177°C) and prepare an 8-inch square baking pan by lining it with parchment paper and greasing the sides.
  2. In a medium saucepan, combine the salted butter, light brown sugar, and pure maple syrup over medium-low heat until smooth and bubbly for about 5 minutes. Remove from heat and stir in the vanilla extract, ground cinnamon, and chopped pecans, then spread the mixture evenly in the prepared pan.
  3. In a large mixing bowl, whisk together the canola oil and granulated sugar until combined. Add the eggs one at a time while stirring. Then fold in the Greek yogurt and pumpkin puree until smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and ground cinnamon. Gradually fold this dry mixture into the wet ingredients until just combined.
  5. Pour the batter over the pecan topping in the pan and smooth the top. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool for about 10 minutes. Run a knife around the edges, then invert the cake onto a serving plate.
  7. Serve warm, ideally with whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 600IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure pecans are evenly distributed for consistent sweetness. Avoid over-mixing for a light cake, and allow cooling before inverting.

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