Praline Pumpkin Upside Down Cake combines two quintessential fall flavors—pumpkin and praline—for the ultimate Thanksgiving dessert. Topped with a decadent bourbon caramel glaze and perfectly arranged pecans, this moist and flavorful cake is as stunning as it is delicious.
Why You Will Love Praline Pumpkin Upside Down Cake
- Flavor Explosion: The warm spices in the pumpkin cake blend beautifully with the buttery praline topping.
- Festive Presentation: Upside-down cakes are always a showstopper, and the pecan topping makes it perfect for special occasions.
- Moist and Tender Texture: Thanks to pumpkin puree and butter, every bite is rich and satisfying.
- Bourbon Caramel Glaze: A touch of bourbon elevates the flavor, making it a sophisticated addition to your dessert table.
- Great for Entertaining: Serve this cake warm or at room temperature, making it a versatile choice for gatherings.
Ingredients Notes
For the Topping:
- Dark Brown Sugar: Adds a deep molasses flavor to the praline topping.
- Bourbon: Enhances the caramel flavor. Substitute with vanilla extract for an alcohol-free version.
- Pecan Halves: Arrange them in a pattern for a stunning top once the cake is inverted.
For the Pumpkin Cake:
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling, to avoid added spices and sweeteners.
- Spices: Cinnamon, ginger, and allspice create a classic pumpkin spice flavor. Feel free to add nutmeg for extra warmth.
- Baking Soda and Baking Powder: Ensure a light and fluffy texture.
For the Bourbon Caramel Glaze:
- Unsalted Butter and Dark Brown Sugar: Create a rich and glossy caramel base.
- Bourbon: Adds depth to the glaze. Substitute with heavy cream or a splash of apple cider for a non-alcoholic option.
Kitchen Equipment Needed
- 9” round cake pan
- Parchment paper
- Skillet
- Stand mixer with paddle attachment or hand mixer
- Offset spatula or butter knife
How to Make Praline Pumpkin Upside Down Cake
Step 1: Prepare the Pan
- Grease and flour a 9” round cake pan. Line the bottom with a parchment paper round, then spray with nonstick cooking spray. Set aside.
Step 2: Make the Topping
- In a skillet over medium heat, melt the butter. Add the brown sugar and stir until it begins to bubble.
- Stir in the bourbon and cook until the alcohol has cooked off. Remove from heat.
- Arrange pecan halves upside down in the prepared cake pan to form your desired pattern.
- Pour the butter-sugar-bourbon mixture evenly over the pecans.
Step 3: Make the Pumpkin Cake
- Preheat your oven to 350°F (175°C).
- Melt the butter in a microwave-safe bowl, then transfer it to the bowl of a stand mixer.
- Add the pumpkin puree and sugar to the butter. Mix until smooth and fully combined.
- Add the eggs and vanilla extract, mixing until incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Whisk to distribute evenly.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth. The batter will be thick.
- Spoon the batter over the pecan topping in the pan and smooth it with an offset spatula.
Step 4: Bake the Cake
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake rest for 5 minutes after removing it from the oven.
- Run a knife around the edges of the cake. Place a heatproof plate on top of the pan and carefully flip the cake out. Remove the parchment paper and adjust any pecans if needed.
Step 5: Make the Bourbon Caramel Glaze
- In a small skillet over medium heat, melt the butter. Add the brown sugar, stirring as it heats.
- Pour in the bourbon and continue stirring as the mixture bubbles and thickens.
- Remove from heat and drizzle the glaze over the cooled cake.
Serving and Storage Tips
Serving:
- Serve warm or at room temperature. Top with whipped cream or vanilla ice cream for extra indulgence.
- Slice with a sharp knife to preserve the praline topping’s neat pattern.
Storage:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Warm slices slightly before serving.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations
- Nut-Free Option: Replace pecans with sliced apples or pears for a fruity twist.
- Spiced-Up Version: Add ½ teaspoon nutmeg or cloves to the cake batter for a bolder spice profile.
- Maple Glaze: Swap bourbon in the caramel glaze with pure maple syrup for a cozy autumn flavor.
Helpful Notes
- Quick Release: Don’t let the cake cool for more than 5 minutes before inverting; this ensures the praline topping doesn’t stick to the pan.
- Pecan Placement: Take time arranging the pecans for a polished look when the cake is flipped.
- Consistency Check: If the caramel glaze thickens too much, reheat gently and stir to smooth it out.
Tips from Well-Known Bakers
- Ree Drummond: “Use fresh, high-quality pecans for the best flavor and crunch.”
- Ina Garten: “For a shiny glaze, add a small pat of butter to the finished caramel and stir until glossy.”
- Sally McKenney: “Sifting dry ingredients ensures a light, evenly mixed batter.”
Frequently Asked Questions (FAQ)
1. Can I make this cake alcohol-free?
Yes, substitute bourbon with vanilla extract, apple cider, or water in both the topping and glaze.
2. Can I use a different type of nut?
Absolutely! Walnuts or almonds work well, though the flavor will differ slightly.
3. What if I don’t have a round cake pan?
A square 9×9-inch pan works as a substitute, but adjust pecan placement accordingly.
4. Can I make this cake in advance?
Yes! Bake the cake and store it covered at room temperature. Add the glaze just before serving.
5. How do I prevent the pecans from sticking?
Ensure the pan is well-greased and lined with parchment paper for easy release.
This Praline Pumpkin Upside Down Cake is a dazzling centerpiece for your holiday dessert table. Bursting with warm flavors and caramelized goodness, it’s a must-try recipe for fall celebrations!
