Praline Upside-Down Pumpkin Cake: A Delectable Fall Treat
Indulge in the warm, spiced flavors of fall with this Praline Upside-Down Pumpkin Cake. This dessert combines the rich, nutty goodness of pralines with the cozy taste of spiced pumpkin cake, creating a deliciously moist treat perfect for any occasion.
Recipe Overview
- Difficulty Level: Intermediate
- Category: Dessert
- Cuisine: American
- Cost: $$
Why You’ll Love This Recipe
This Praline Upside-Down Pumpkin Cake is a must-try for pumpkin lovers. With its rich pumpkin flavor and delightful praline topping, it’s the perfect blend of textures and tastes. Whether for a family gathering or a holiday treat, this cake is sure to impress with its decadent appearance and mouthwatering aroma. Plus, it’s made with easy-to-find ingredients, making it accessible for any home baker.
Context/Background
The combination of praline and pumpkin has been a cherished flavor pairing in American desserts. Originating from French praline heritage, the sweetness of this nutty topping perfectly complements the autumnal pumpkin spice, embodying the spirit of festive baking.
Common Mistakes to Avoid
- Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.
- Do not skip greasing the pan adequately as it ensures the praline topping releases smoothly.
- Check for doneness with a toothpick; do not overbake as this can dry out the cake.
Tips for Perfect Praline Upside-Down Pumpkin Cake
- Use fresh pumpkin puree for the best flavor, but canned works well too.
- Allow the cake to cool in the pan for at least 10 minutes before inverting for a clean release.
- Serve warm with a scoop of vanilla ice cream for extra indulgence.
Variations and Substitutions
- Substitute walnuts for pecans if preferred.
- Add a cream cheese drizzle on top for added richness.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
Serve this pumpkin praline cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a sophisticated finish. It pairs beautifully with a hot cup of coffee or a chai latte.
Storage and Leftovers
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days. Reheat individual slices in the microwave for a warm treat.
Make Ahead Instructions
Prepare the praline and pumpkin batter a day in advance. Store the praline mixture in the refrigerator and the batter in an airtight container. Assemble and bake just before serving for freshest results.
Nutritional Information
- Calories: 320
- Protein: 4g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 2g
- Sugar: 25g
Dietary Notes
- Vegetarian
- Can be made gluten-free with substitutions
The Recipe
Serves: 8
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- 9-inch round cake pan
- Spatula
Ingredients
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium bowl, mix together chopped pecans, brown sugar, and melted butter.
- Spread this mixture evenly in the bottom of the prepared cake pan.
- In a separate bowl, whisk together pumpkin puree, granulated sugar, vegetable oil, and eggs until smooth.
- In another bowl, combine flour, baking powder, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter over the pecan mixture in the cake pan, spreading evenly.
- Bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
Recipe Notes
- For added depth of flavor, toast the pecans briefly before mixing with the sugar and butter.
- Adjust the spice level by adding more pumpkin pie spice or a pinch of nutmeg or cloves.
Community Tips and Photos
Share your experience with this recipe! Tag us using #pumpkinpralinecake on social media.
Questions and Answers
- Can I make this recipe vegan? Yes, substitute eggs with a flaxseed egg and use a plant-based butter for the topping.
- How can I make the cake moist? Ensure not to overbake and measure the ingredients accurately for the best texture.
- What if I don’t have pumpkin pie spice? Create your own blend using cinnamon, ginger, nutmeg, and allspice.