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Cranberry Upside Down Pumpkin Cake

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  • Author: She Likes Food
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.shelikesfood.com/cranberry-upside-down-pumpkin-cake/