Pumpkin Upside-down Cake with Cranberry Pecan Topping
Prep Time: 20 mins
Total Time: 1 hr
About This Recipe
"This is the perfect dessert for Thanksgiving or Thanksgiving nostalgia."
unsalted butter, melted
brown sugar, firmly packed
coarsely chopped pecans, toasted
1 1/2 cups
( almost a full can)
1 1/2 cups
1 1/2 teaspoons
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.
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Pumpkin Upside-down Cake with Cranberry Pecan Topping (cont.)