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 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp 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).
- Mix 1 cup brown sugar and melted butter in a 9-inch round cake pan. Sprinkle pecans evenly over mixture.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat 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 pecan mixture in pan and smooth top.
- Bake 35-40 minutes until toothpick comes out clean.
- Cool 5 minutes, then invert onto serving plate.
Notes
You can customize the seasonings to taste.