Description
A moist pumpkin cake with a caramelized praline topping that’s flipped upside-down for a stunning presentation.
Ingredients
Scale
For the Crust:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup chopped pecans
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Melt 1/2 cup butter in a 9-inch round cake pan, then stir in 1 cup brown sugar and pecans. Spread evenly over bottom.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix pumpkin puree, granulated sugar, 1/2 cup brown sugar, eggs, oil, and vanilla until smooth.
- Gradually stir dry ingredients into wet ingredients until just combined. Pour batter over praline layer in pan.
- Bake for 30-35 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then invert onto serving plate.
Notes
You can customize the seasonings to taste.