No shade to pumpkin pie, but sometimes it’s nice to have a little change. This Cranberry Upside Down Pumpkin Cake is unique, festive and packed full of flavor. It comes together quickly and turns out looking, and tasting, super impressive. Serve with whipped cream for brunch or vanilla ice cream for Thanksgiving dessert this year.
Most people just focus on pumpkin pie for Thanksgiving day dessert, but if you’re like me, you’d much prefer cake. This Cranberry Upside Down Pumpkin Cake is my version of a pumpkin flavored holiday dessert that can be served in place of pumpkin pie, or along side it. This cake is full of warm fall flavors and topped with candied cranberries and pecans. Serve with ice cream for an impressive dessert that everyone is sure to enjoy.
Why You’ll Love This Festive Cake Recipe
- Perfect for Thanksgiving – I know that pumpkin pie is usually the favorite holiday dessert, but if you prefer cake over pie, this recipe is for you! The moist pumpkin cake goes so well with the tart cranberries and candied nuts. Serve with ice cream for a beyond worthy Thanksgiving dessert.
- Easy to make – If you have a basic level of baking experience, this cake should be a breeze to throw together. Upside down cakes might look challenging, but if you prepare the cake pan correctly, it should slide right out.
- Great for breakfast or dessert – I did make this pumpkin cake with dessert in mind, but it would also be great for a holiday family breakfast. Top with whipped cream and extra nuts and enjoy with your favorite warm beverage.
Why We Love A Pumpkin Flavored Dessert
Pumpkins are packed with essential vitamins and nutrients, making them a great addition to your diet. Whether you are using fresh or canned, your body is sure to enjoy the benefits. They’re great for supporting immune health due to their high concentration of both Vitamin A and C. Pumpkin is low in calories and high in fiber, making it ideal for digestion and maintaining a healthy weight.
Cranberry Upside Down Pumpkin Cake Recipe Ingredients
- Pumpkin Puree – This recipe uses one whole can of pumpkin puree. You just want to make sure you grab the puree and not the pumpkin pie filling. Homemade pumpkin puree can also be used.
- Eggs – I used two large eggs in this cake recipe. They add protein and help with the texture of the cake. I have made this recipe using a vegan egg substitute and it did work well, although the texture is a bit less firm.
- Oil + Butter – I like to add both oil and butter to this recipe because the butter adds great flavor, while the oil makes the cake extra moist.
- Sweetener – This pumpkin cake is sweetened with pure maple syrup and brown sugar. You could also use coconut sugar or granulated sugar and honey as substitutes.
- Flour – You can make this recipe using all-purpose flour, whole wheat or a combination of both. I have also had luck using a good quality all-purpose gluten-free flour mix.
- Spices – I like to flavor this pumpkin cake well with cinnamon, cloves, nutmeg and ginger. A few teaspoons of pumpkin pie spice would also work.
- Cranberries – I use fresh cranberries for this cake because I love the tart flavor that they add. You could also try using dried cranberries, but I’m worried they might get burnt, so they might be better mixed into the batter.
- Nuts – In addition to the cranberries, I also like to add some pecans or walnuts to the top of the cake. They add great flavor and texture to this cake.
How To Make Cranberry Pumpkin Cake
- Pre-heat oven to 350 degrees F and grease a 9×13 (or similar sized) cake pan well and then line the very bottom with a piece of parchment paper, this will ensure the top of the cake comes out of the pan easily. Melt the butter, either in the microwave or on the stovetop, and then pour into the bottom of the pan. Evenly sprinkle over the brown sugar and then add in the fresh cranberries and pecans. You can arrange them in any way that you like. Set aside until needed.
- To a large bowl, add the pumpkin puree, milk, eggs, oil, butter, maple syrup, brown sugar and vanilla extract. Use a large whisk to mix batter together well, until smooth. Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt. Use a large spoon or spatula to mix the batter well until it is all mixed together and there are no big lumps. I like to let my batter sit in the bowl for about 5-10 minutes before adding to the cake pan, to allow the flour to hydrate well, but that is an optional step.
- Pour the batter into the cake pan, over the cranberries. Use a spatula to smooth the top and place in the pre-heated oven. Bake cake until cooked through and an inserted toothpick comes out clean, about 1 hour. I recommend letting the cake sit in the cake pan until completely cool before flipping over.
- Remove the cake by cutting around the edges with a knife to help loosen everything and then place a large plate, or cutting board, over the top of the cake pan and carefully flip it over. Let cake cool longer, if needed and enjoy. Cake can be served with powdered sugar, whipped cream, ice cream or any other toppings you prefer.
Recipe Frequently Asked Questions
- Make this recipe gluten free by using your favorite all-purpose gluten free baking flour.
- Make this recipe vegan by using a vegan egg and butter substitute.
- Can this cake be made ahead of time? Yes, it is actually best when made a few hours, or even a day, ahead of time. It can be eaten right out of the oven, but I prefer to let mine cool completely before digging in.
- Can this cake be frozen? Yes, allow cake to cool completely and then I suggest wrapping well in plastic wrap and then storing in a freezer safe container.
- How long does leftover cake last? If stored in the refrigerator, in an air-tight container, leftovers should last 4-5 days.
- Can the nuts be left out? Yes, you can easily leave out the nuts and just add extra cranberries, if needed.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
close up of a fork full of cranberry pumpkin cake
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Cranberry Upside Down Pumpkin Cake
- Total Time: 80 mins
- Yield: 12 1x
- Diet: Vegetarian
Description
No shade to pumpkin pie, but sometimes it’s nice to have a little change. This Cranberry Upside Down Pumpkin Cake is unique, festive and packed full of flavor. It comes together quickly and turns out looking super impressive. Serve with whipped cream for brunch or vanilla ice cream for Thanksgiving dessert this year.
Ingredients
Scale
Pumpkin Cake
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup melted butter, cooled
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all purpose flour – measured by scooping the measuring cup into the flour and then leveling off
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cake pan
- 1/4 cup melted butter
- 1/4 cup chopped pecans
- 1 1/2 cups fresh cranberries
Instructions
- Pre-heat oven to 350 degrees F and grease a 9×13 (or similar sized) cake pan well and then line the very bottom with a piece of parchment paper, this will ensure the top of the cake comes out of the pan easily. Melt the butter, either in the microwave or on the stovetop, and then pour into the bottom of the pan. Evenly sprinkle over the brown sugar and then add in the fresh cranberries and pecans. You can arrange them in any way that you like. Set aside until needed.
- To a large bowl, add the pumpkin puree, milk, eggs, oil, butter, maple syrup, brown sugar and vanilla extract. Use a large whisk to mix batter together well, until smooth. Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt. Use a large spoon or spatula to mix the batter well until it is all mixed together and there are no big lumps. I like to let my batter sit in the bowl for about 5-10 minutes before adding to the cake pan, to allow the flour to hydrate well, but that is an optional step.
- Pour the batter into the cake pan, over the cranberries. Use a spatula to smooth the top and place in the pre-heated oven. Bake cake until cooked through and an inserted toothpick comes out clean, about 1 hour. I recommend letting the cake sit in the cake pan until completely cool before flipping over.
- Remove the cake by cutting around the edges with a knife to help loosen everything and then place a large plate, or cutting board, over the top of the cake pan and carefully flip it over. Let cake cool longer, if needed and enjoy. Cake can be served with powdered sugar, whipped cream, ice cream or any other toppings you prefer.
Notes
- * I used a 9×13 baking dish, but you can use a similar sized one if you like.
- The flour gets scooped right out of the container and then leveled off, NOT spooned into the measuring cup.
- You want enough cranberries to cover the bottom of the pan in a single layer, you may not quite need 1 1/2 cups.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Desert
- Method: Oven
- Cuisine: American
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