Description
This Praline Pumpkin Upside Down Cake is a beautiful and decadent addition to any holiday table. With a topping of buttery, caramelized pecans and a moist pumpkin cake base, it brings all the cozy, warm flavors of fall into each bite. The final drizzle of bourbon caramel glaze adds an extra layer of richness, elevating the cake to an indulgent treat that guests will love.
Ingredients
Scale
- For the Topping:
- 4 tablespoons unsalted butter
- 1/3 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
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon allspice
- For the Bourbon Caramel Glaze:
- 8 tablespoons unsalted butter
- 2/3 cup dark brown sugar
- 2 oz. bourbon
Instructions
- Prepare the Cake Pan: Grease and flour a 9-inch round cake pan. Line the bottom with a parchment paper round, then spray with nonstick spray. Set aside.
- 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.
- Add the bourbon, stirring constantly until it cooks off. Remove from heat.
- Arrange pecan halves upside down in the prepared cake pan.
- Pour the bourbon-sugar mixture over the pecans, then set aside.
- 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 eggs and vanilla, beating until well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Whisk until evenly distributed.
- Gradually add the dry ingredients to the pumpkin mixture, blending until smooth and thick.
- Spoon the batter over the topping in the cake pan, smoothing it out evenly.
- Bake the Cake:
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then run a knife around the edges.
- Place a heatproof plate on top and carefully invert the cake to release from the pan. Remove the parchment paper and reposition any pecans that may have shifted.
- Make the Bourbon Caramel Glaze:
- In a small skillet, melt the butter over medium-high heat.
- Add brown sugar and stir until it melts, then pour in the bourbon.
- The mixture will bubble; continue stirring, then remove from heat.
- Serve: Drizzle the warm bourbon caramel glaze over the cake. Slice and enjoy!
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.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes