Praline Pumpkin Upside Down Cake with Bourbon Caramel Glaze

This Praline Pumpkin Upside Down Cake is a rich, festive dessert that combines the warm spices of pumpkin with a buttery praline topping, all finished with a bourbon caramel glaze. Perfect for fall gatherings and holiday celebrations, this cake is sure to impress with its decadent flavors and beautiful presentation.

Why You’ll Love This Recipe

Decadent Fall Flavors: Pumpkin spice cake with praline and caramel makes for a truly indulgent treat.
Beautiful Presentation: The upside-down cake reveals a stunning layer of pecans glazed in caramel.
Perfect for Holiday Gatherings: This cake is a show-stopping dessert that’s easy to share.
Unique Bourbon Caramel Glaze: Adds depth and warmth that complements the pumpkin and praline perfectly.

Ingredients

For the Topping

4 tablespoons unsalted butter
⅓ cup dark brown sugar
1 oz. bourbon
1 cup pecan halves

For the Pumpkin Cake

1 cup pumpkin puree (not pumpkin pie filling)
4 tablespoons unsalted butter, melted
¾ cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1¼ cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¾ teaspoon allspice

For the Bourbon Caramel Glaze

8 tablespoons unsalted butter
⅔ cup dark brown sugar
2 oz. bourbon

Step-by-Step Instructions

Step 1: Prepare the Cake Pan

Grease and flour a 9-inch round cake pan. Line the bottom with a round of parchment paper, then spray with nonstick spray to ensure easy release.

Step 2: Make the Topping

In a skillet over medium heat, melt the butter.
Once melted, add the brown sugar and cook until it begins to bubble.
Stir in the bourbon, cooking for an additional minute until it cooks off. Remove from heat.
Arrange the pecan halves upside down in the prepared cake pan.
Pour the bourbon-sugar mixture over the pecans, spreading it evenly. Set aside.

Step 3: Make the Pumpkin Cake

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the melted butter, pumpkin puree, and granulated sugar. Mix until smooth.
Add the eggs and vanilla extract, beating until fully combined.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Whisk until well combined.
Gradually add the dry ingredients to the pumpkin mixture, mixing until the batter is smooth and thick.
Carefully spoon the batter over the pecan topping in the cake pan, smoothing it out evenly.

Step 4: Bake the Cake

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 5 minutes. Then run a knife around the edges to loosen.
Place a heatproof serving plate on top of the pan, then carefully invert the cake onto the plate. Remove the parchment paper, and reposition any pecans that may have shifted.

Step 5: Make the Bourbon Caramel Glaze

In a small skillet, melt the butter over medium-high heat.
Add the brown sugar and stir until it melts completely, then pour in the bourbon.
The mixture will bubble—continue stirring for another minute, then remove from heat.

Step 6: Serve

Drizzle the warm bourbon caramel glaze over the inverted cake.
Slice and enjoy this warm, spiced cake with its rich praline topping!

Kitchen Equipment Needed

9-inch round cake pan
Mixing bowls
Skillet
Whisk
Electric mixer (optional)
Heatproof serving plate
Spatula and knife

Serving and Storage Tips

Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to complement the caramel and pumpkin flavors.
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving.

Recipe Variations

Rum Glaze: Substitute the bourbon with dark rum for a different flavor profile.
Nut-Free Option: Replace pecans with caramelized apples for a nut-free upside-down cake.
Spiced Whipped Cream: Add a dash of cinnamon or nutmeg to whipped cream for a perfect topping.
Chocolate Drizzle: Drizzle melted chocolate over the cake along with the caramel for a decadent twist.

Helpful Notes

Use Room Temperature Ingredients: This helps the ingredients combine more smoothly and results in a tender cake.
Arrange Pecans Carefully: For a beautiful top layer, arrange pecans in an even, tight pattern in the pan before adding the batter.
Invert Carefully: Use a heatproof plate and invert the cake while warm to ensure a clean release without sticking.

Tips from Well-Known Chefs

Alton Brown’s Tip for Upside-Down Cakes: Allow the cake to cool for just a few minutes before inverting, as this helps the topping set slightly without hardening.
Ina Garten’s Caramel Advice: When making caramel with alcohol, pour the alcohol in slowly and carefully, as it can bubble up quickly.

Frequently Asked Questions

Can I skip the bourbon?
Yes, you can omit the bourbon if you prefer, or replace it with water or apple juice for a similar effect without the alcohol.

Can I use a different size pan?
A 9-inch round pan is ideal, but you can use an 8×8-inch square pan if needed, though baking time may vary slightly.

Do I need to use parchment paper?
Parchment paper helps ensure a clean release of the cake, especially with the sticky praline topping, so it’s highly recommended.

Can I make this cake in advance?
Yes, you can make the cake a day ahead. Store it tightly wrapped at room temperature, then add the glaze just before serving.

How can I keep the pecans from moving when I invert the cake?
Let the cake sit in the pan for about 5 minutes before inverting. This allows the topping to set slightly, helping the pecans stay in place.

This Praline Pumpkin Upside Down Cake with Bourbon Caramel Glaze is a deliciously indulgent dessert that captures the cozy flavors of fall. Enjoy each slice with its caramelized pecans, warm spices, and rich bourbon glaze—a true holiday showstopper!