Pecan Pumpkin Upside Down Cake - 1st Place in Adams Outlet Cake Contest
Submitted by Amber Dedert
Ingredients
- Pecan Topping:
- 6 Tbsp. salted butter room temperature
- 1/3 cup light brown sugar lightly packed
- 1/4 cup pure maple syrup
- 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1 1/2 cups roughly chopped pecans
- Pumpkin Cake:
- 1/4 cup canola oil or any neutral oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 2 large eggs room temperature
- 1/4 cup Greek Yogurt or sour cream
- 3/4 cup Libby’s pumpkin puree
- 1/4 cup all-purpose flour spooned, & leveled
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. fine sea salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1/4 tsp. allspice
Instructions
- Preheat oven to 350 degrees. Grease and line an 8x8x3” pan. Pecan Topping: In a sauce pan, melt butter with brown sugar and maple syrup until smooth. Remove from heat; add vanilla, cinnamon, and pecans. Spread into the pan and set aside. Pumpkin Cake: In a bowl, whisk oil and sugars. Add eggs one at a time, then mix in yogurt (or sour cream) and pumpkin until smooth. Stir in flour, baking soda, salt, and spices. Spread batter over pecan topping. Bake for 40-45 minutes, until a toothpick comes out clean. Let it rest for 10 minutes, then flip onto a board. Remove parchment and score pecans for easier slicing. Cool completely before cutting.
Notes
This is a recipe for Pecan Pumpkin Upside Down Cake that I have been using for the past couple of years. It is fairly simple to make and it tastes delicious, but makes the house smell amazing! It is a perfect treat for the holidays!