Pumpkin Upside Down Cake
A moist and flavorful upside-down cake featuring pumpkin and warm spices, topped with crunchy pecans. Perfect for fall gatherings or holiday desserts, its rich texture and aromatic spices appeal to pumpkin lovers and those seeking a cozy, indulgent treat. A delightful twist on traditional upside-down cakes.
Ingredients
Instructions
- Combine the pumpkin, eggs, milk, sugar, cloves, nutmeg, and cinnamon in a mixing bowl.
- Pour the mixture into a greased 9x13-inch baking pan.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the cake mix.
- Sprinkle the chopped pecans on top.
- Gently press the pecans into the mixture.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before flipping onto a serving platter.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or substituting the sugar with brown sugar for a deeper sweetness. If you don't have pecans, walnuts or almonds can be great alternatives. Ensure the pumpkin is well-mixed to avoid any clumps. Use a spatula to evenly distribute the cake mix for a uniform bake.
Serving Suggestions
Serve warm with a dollop of whipped cream or vanilla ice cream on top for a delightful contrast. This cake pairs beautifully with Alda'S Pecan Pie for a festive dessert table. You can also enjoy it with a cup of spiced tea or coffee for a cozy treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for about 20-30 seconds or warm it in the oven at 350°F (175°C) for 10 minutes. This will help maintain its moist texture while ensuring it's warm throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Upside Down Cake contains roughly 450 calories, with 6g protein, 69g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (48% of the Daily Value), vitamin C (32% of the Daily Value), and iron (27% of the Daily Value), and a good source of protein and potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just ensure to cook and puree the pumpkin until it's smooth. You'll need about 3-4 cups of cooked pumpkin to substitute for the 29 oz. can, and make sure to drain any excess liquid.
What can I do if the cake is too moist?
If your cake turns out too moist, it may be due to overmixing or excess liquid. You can try baking it a bit longer, checking for doneness with a toothpick. Additionally, ensure your ingredients are measured correctly, especially the pumpkin and milk.
Is this recipe suitable for a gluten-free diet?
To make this recipe gluten-free, substitute the yellow cake mix with a gluten-free cake mix. Ensure that all other ingredients, like the baking powder and any added spices, are certified gluten-free to accommodate those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).