This Pumpkin Upside Down Cake is a cozy treat that brings together smooth pumpkin, warm spices, and a sweet buttery topping. It’s like autumn on a plate!
The best part? When you flip it over, that gooey topping makes everyone want another slice. I love serving it with some whipped cream on top—pure happiness! 🍰
Key Ingredients & Substitutions
Pear: Fresh pears add a lovely texture and flavor. If you don’t have pears, apples or even sliced peaches work well too.
Pumpkin Puree: Canned pumpkin is great for convenience. You can also use homemade pumpkin puree if you prefer. If you’re looking for something lighter, try using mashed banana or unsweetened applesauce.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves creates a warm flavor. Feel free to adjust the spices based on your taste or use pumpkin pie spice as a shortcut.
Sour Cream: This adds moisture. If you don’t have it, Greek yogurt is an excellent substitute. You can also use buttermilk or a non-dairy yogurt for a lactose-free option.
How Do I Get the Cake to Release Perfectly?
One common issue is the cake sticking to the pan. Here’s how to avoid that:
- Make sure to grease the pan generously with butter. You can also dust it with flour, tapping out the excess.
- Let the cake cool for 15-20 minutes after baking. This helps it set and makes it easier to remove.
- Use a thin spatula or knife to gently loosen the edges of the cake from the pan before flipping it over.
This careful process will help you present a beautiful cake every time!
How to Make Pumpkin Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 pear, peeled, cored, and thinly sliced (used as decorative fruit topping)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- 1/4 cup sour cream or plain yogurt
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious pumpkin upside down cake will require about 20 minutes to prepare and 50-60 minutes baking time. After it’s out of the oven, you’ll want to let it cool for about 15-20 minutes before inverting it onto a plate. So overall, plan for around 1.5 hours to enjoy this delightful treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9-inch round cake pan well with butter to prevent sticking later on.
2. Making the Topping:
In a small saucepan over low heat, melt 1/4 cup of butter. Once it’s melted, stir in the brown sugar until it dissolves and the mixture gets bubbly. Pour this gooey mix evenly into the bottom of your prepared cake pan. This will create your delicious caramel topping!
3. Arranging the Pear:
Now, take the thinly sliced pear and arrange it artistically over the brown sugar mixture in the pan. This decorative layer will make your cake look beautiful once flipped.
4. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves). Set this bowl aside.
5. Creaming the Butter and Sugar:
In a larger bowl, cream the softened butter and granulated sugar together using a hand mixer. Beat until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each one.
6. Bringing It All Together:
Mix in the pumpkin puree, sour cream (or yogurt), and vanilla extract until everything is well blended. This will create a moist cake batter!
7. Combining Dry and Wet Ingredients:
Gently add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. Be careful not to overmix; it’s okay if there are a few lumps!
8. Pouring and Baking:
Pour the batter evenly over the arranged pears in the cake pan. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cooling and Inverting:
When your cake is done baking, remove it from the oven and let it cool in the pan for 15-20 minutes. After cooling, carefully invert the cake onto a serving plate to reveal the beautiful topping.
10. Serving:
This cake is delicious on its own but feels even more special with a dollop of whipped cream or crème fraîche on top. Enjoy your delightful Pumpkin Upside Down Cake!
This recipe beautifully combines the moist richness of pumpkin cake with a sweet caramel topping, making it a perfect autumn dessert!
Can I Use Different Fruits for the Topping?
Absolutely! While pear adds a lovely flavor, you can substitute it with sliced apples, peaches, or even pineapple for a tropical twist. Just make sure to slice them thin for even cooking.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum, or use almond flour for a different texture. Just keep in mind that the consistency might vary slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply pop a slice in the microwave for a few seconds or enjoy it at room temperature.
Can I Freeze This Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will last up to 3 months in the freezer. Thaw overnight in the fridge before serving for best results!