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    You are in: Home / Recipes / Pumpkin-Cherry Upside-Down Cake Recipe
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    Pumpkin-Cherry Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Annacia's Note:

    A sweet-tart cherry and cranberry sauce makes this moist cake sing. Serve it at your next dinner party -- or as an alternative to traditional pumpkin pie on Thanksgiving.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Line a 13x9x2-inch baking pan with foil; grease foil, set aside.
    3. 3
      In a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter.
    4. 4
      Bring to boiling, stirring constantly. Remove from heat.
    5. 5
      Pour mixture into the prepared baking pan, spreading evenly,set aside.
    6. 6
      In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside.
    7. 7
      In a large bowl, combine the 1/4 cup butter and the shortening.
    8. 8
      Beat with an electric mixer on medium to high speed for 30 seconds.
    9. 9
      Add sugar and vanilla; beat until combined.
    10. 10
      Add eggs one at a time, beating well after each addition.
    11. 11
      Beat in pumpkin.
    12. 12
      Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
    13. 13
      Carefully spread batter over preserve mixture in pan.
    14. 14
      Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
    15. 15
      Cool in pan on a wire rack for 5 minutes.
    16. 16
      Carefully invert onto a large serving platter; remove foil.
    17. 17
      Spoon any preserves mixture remaining on the foil onto cake.
    18. 18
      Serve warm.
    19. 19
      *TIP: To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

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    Ratings & Reviews:

    • on December 19, 2009


      Made this just this morning for a small group of friends who are coming by tomorrow, & it's gonna be a hit, I know, 'cause my taste-test was not just a little bite! Definitely a winner of a cake for the winter holidays, the combo of cherry, cranberry, pumpkin & buttermilk won me over right away! Thanks so much for posting the recipe! [Tagged & made as a recipe review reward in the PRMR Holiday Special]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin-Cherry Upside-Down Cake

    Serving Size: 1 (124 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 366.9
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 7.1 g
    Cholesterol 59.5 mg
    Sodium 222.0 mg
    Total Carbohydrate 56.0 g
    Dietary Fiber 1.5 g
    Sugars 33.9 g
    Protein 4.0 g

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