Pumpkin Praline Upside Down Cake

Prep Time

30m

Bake Time

1h 5m - 1h 10m

Yields

10-12 slices

About this Recipe

Our Pumpkin Praline Upside Down Cake is bursting with the wonderful flavors of fall, but pumpkin lovers will enjoy it anytime of year. Pecans make the base of this tender pumpkin cake, then it’s drizzled with a pecan caramel topping. Properly wrapped, this cake will last for days (if it’s not gobbled up by then.)

Print this recipe

All Recipes

Easy to Share

Pumpkin Praline Upside Down Cake

Prep Time

30m

Bake Time

1h 5m - 1h 10m

Yields

10-12 slices

About this Recipe

Print this recipe

This Recipe URL has been copied.

Ingredients

Pumpkin Cake

3 cups all-purpose flour*
1 1/2 teaspoons baking soda
1 tablespoon + 2 teaspoons cinnamon (Vietnamese preferred)
2 teaspoons dried ginger
1/2 teaspoon cardamom
2 sticks (16 tablespoons) unsalted butter, soft
1 1/2 cups Dixie Crystals Light Brown Sugar, well packed
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon salt
4 large eggs, at room temperature
3 tablespoons orange zest, no white bitter pith
2 teaspoons vanilla extract
1 can pumpkin (15 oz), not pumpkin pie filling
1/2 cup pecan pieces

Pecan Caramel Topping

1/3 cup whipping cream
3 tablespoons unsalted butter
1/8 teaspoon salt
1/3 cup Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar
1 teaspoon vanilla
1 tablespoon orange zest, no white bitter pith
2/3 cup pecan halves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 325°F.
Butter and flour a 10-inch bundt or tube pan. Set aside.
Sift together flour, baking soda, cinnamon, ginger, and cardamom; set aside.
Cream butter until light and fluffy. Add sugars and mix further. Add salt and then eggs one at a time waiting for previously added egg to be fully incorporated. Scrape bowl often. Mix until mixture is light and fluffy.
Add orange zest, vanilla extract, and pumpkin puree.
Add dry ingredients and mix until combined. Scrape bottom well to ensure that mixture is completely smooth.
Sprinkle pecan pieces on bottom of prepared pan. Scrape batter into pan covering pecans.
Bake until can inserted toothpick comes out clean. About 65-70 minutes. Let sit in pan for 10 minutes before removing.
Prepare pecan caramel topping by boiling cream, butter, salt, and sugar together in a saucepan. Boil and stir for about 2-3 minutes and remove from heat. Mix in vanilla and orange zest.
Decorate cake with pecan halves and drizzle caramel topping onto cake and pecans.

Recipes for Making Memories

View all

Cheesecake No Bake Pie

No Bake Cranberry Cheesecake Pie

Take the classic cranberry pie to the next level and WOW your guests with this easy to make No Bake Cranberry Cheesecake...

10m

10m - 15m

9 - 12 servings

Homemade Citrus Gumdrops

Lemon, orange, lime, tangerine, grapefruit — you can make zesty Homemade Citrus Gumdrops with any citrus juice yo...

Peach Upside-Down Cake

Delight in the fruity elegance of Peach Upside-Down Cake, where juicy peaches caramelize beautifully beneath a moist, bu...

20m

25-30m

12 servings.

Pumpkin Praline Upside Down Cake

Prep Time

30m

Bake Time

1h 5m - 1h 10m

Yields

10-12 slices

About this Recipe

Print this recipe

Ingredients

Pumpkin Cake

3 cups all-purpose flour*
1 1/2 teaspoons baking soda
1 tablespoon + 2 teaspoons cinnamon (Vietnamese preferred)
2 teaspoons dried ginger
1/2 teaspoon cardamom
2 sticks (16 tablespoons) unsalted butter, soft
1 1/2 cups Dixie Crystals Light Brown Sugar, well packed
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon salt
4 large eggs, at room temperature
3 tablespoons orange zest, no white bitter pith
2 teaspoons vanilla extract
1 can pumpkin (15 oz), not pumpkin pie filling
1/2 cup pecan pieces

Pecan Caramel Topping

1/3 cup whipping cream
3 tablespoons unsalted butter
1/8 teaspoon salt
1/3 cup Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar
1 teaspoon vanilla
1 tablespoon orange zest, no white bitter pith
2/3 cup pecan halves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 325°F.
Butter and flour a 10-inch bundt or tube pan. Set aside.
Sift together flour, baking soda, cinnamon, ginger, and cardamom; set aside.
Cream butter until light and fluffy. Add sugars and mix further. Add salt and then eggs one at a time waiting for previously added egg to be fully incorporated. Scrape bowl often. Mix until mixture is light and fluffy.
Add orange zest, vanilla extract, and pumpkin puree.
Add dry ingredients and mix until combined. Scrape bottom well to ensure that mixture is completely smooth.
Sprinkle pecan pieces on bottom of prepared pan. Scrape batter into pan covering pecans.
Bake until can inserted toothpick comes out clean. About 65-70 minutes. Let sit in pan for 10 minutes before removing.
Prepare pecan caramel topping by boiling cream, butter, salt, and sugar together in a saucepan. Boil and stir for about 2-3 minutes and remove from heat. Mix in vanilla and orange zest.
Decorate cake with pecan halves and drizzle caramel topping onto cake and pecans.