Pumpkin Upside-down Cake with Cranberry Pecan Topping
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 88.74 ml unsalted butter, melted
- 236.59 ml brown sugar, firmly packed
- 473.18 ml cranberries
- 236.59 ml coarsely chopped pecans, toasted
- 2 eggs
- 354.88 ml pumpkin puree (almost a full can)
- 44.37 ml vegetable oil
- 44.37 ml applesauce
- 354.88 ml all-purpose flour
- 236.59 ml granulated sugar
- 7.39 ml baking powder
- 4.92 ml cinnamon
- 2.46 ml salt
directions
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
SJG3483
Atlanta, 0