cinderellasapron 
Get ready for the ultimate fall dessert! This Pumpkin Praline Upside Down Cake is moist, perfectly spiced, and topped with a buttery, gooey pecan praline layer. Forget the pumpkin pie- this easy upside down cake recipe is the new star of Thanksgiving or any autumn gathering!
This cake is a game-changer! We take a super moist pumpkin spiced cake and bake it right on top of a scratch made, caramelized pecan praline topping. The moment you flip it out of the pan, you’re left with a gorgeous, crunchy, sticky-sweet crown. It’s the perfect balance of cozy pumpkin flavor, warm spices, and decadent praline crunch. Watch and see step-by-step how to make this impressive dessert!
Pumpkin Praline Upside Down Cake
Ingredients
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 cup pecans, chopped
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 inch pan. Mix together the melted butter and 1 cup brown sugar in the bottom of the pan. Sprinkle the pecans evenly over the top. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the pumpkin, sugar, brown sugar, eggs, vegetable oil, and vanilla.
- Add the dry ingredients to the wet ingredients and whisk together until smooth.
- Pour into pan over the pecan mixture.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes.
- Place a serving plate on top of the cake pan. Carefully, flip over and tap the bottom of the pan. Remove the pan. Allow to cool slightly before serving.
