Pumpkin Upside-down Cake with Cranberry Pecan Topping

Total Time
Prep 20 mins
Cook 40 mins

This is the perfect dessert for Thanksgiving or Thanksgiving nostalgia.

Ingredients Nutrition


  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. 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.


Most Helpful

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

wendylynn50 December 02, 2010

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.

LondonKarma January 13, 2006

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