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    You are in: Home / Recipes / Pumpkin Upside-down Cake with Cranberry Pecan Topping Recipe
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    Pumpkin Upside-down Cake with Cranberry Pecan Topping

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    SJG3483's Note:

    This is the perfect dessert for Thanksgiving or Thanksgiving nostalgia.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
    2. 2
      Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.

    Ratings & Reviews:

    • on December 02, 2010


      I made this for Thanksgiving this year also and it was a huge hit!! Fantastic recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2006


      We had this for Thanksgiving this year. I was getting ready to post the recipe when I found it here. It was the favorite of all the desserts.

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


    Nutritional Facts for Pumpkin Upside-down Cake with Cranberry Pecan Topping

    Serving Size: 1 (114 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 361.2
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 4.9 g
    Cholesterol 50.5 mg
    Sodium 163.7 mg
    Total Carbohydrate 51.6 g
    Dietary Fiber 2.2 g
    Sugars 35.6 g
    Protein 3.7 g

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