This Pumpkin Upside Down Cake is a warm, cozy dessert that’s perfect for fall! With sweet pumpkin, spices, and a yummy caramel layer on top, it’s hard to resist.
Watch out, the caramel might just make you want to lick the plate! 😄 I love serving it with whipped cream—it adds an extra touch of happiness to each slice!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you prefer fresh, steam or roast pumpkin until soft, then mash. Avoid pumpkin pie filling, as it has added sugar and spices.
Brown Sugar: Light brown sugar gives the caramel topping its rich flavor. You can substitute with dark brown sugar for a deeper taste, or use coconut sugar for a healthier option.
Buttermilk: Buttermilk adds moisture and a slight tang. If you don’t have it on hand, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken.
Spices: I used ground spices like cinnamon and nutmeg for a warm flavor profile. You can swap out any spices you don’t have or use pumpkin spice blend if that’s easier!
How Do You Ensure the Cake Stays Moist and Fluffy?
Mixing techniques are crucial for a moist cake. Overmixing the batter can lead to a dense texture. Here’s how to keep it fluffy:
- Incorporate wet and dry ingredients alternately. This helps to keep the batter light.
- Mix just until combined; a few lumps are okay! This prevents gluten formation, which makes cakes tough.
- Keep an eye on baking time. Check for doneness a few minutes early to avoid drying out the cake.
By following these tips, you’ll have a delicious Pumpkin Upside Down Cake that’s the perfect balance of cake and topping!
Pumpkin Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 1/2 cup (100g) light brown sugar, packed
- 4 tbsp (60g) unsalted butter
- 1 large apple, peeled, cored, and thinly sliced (for the topping decoration)
For the Cake:
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) buttermilk
For Serving:
- Whipped cream (optional)
How Much Time Will You Need?
This Pumpkin Upside Down Cake takes about 15 minutes to prepare and 45–50 minutes to bake. After baking, be sure to cool it for 15 minutes before inverting it for the perfect presentation. It’s a quick and rewarding dessert to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grab a 9-inch round cake pan, and greased it with butter. Dust it with flour to prevent sticking. This is super important for an easy flip later on!
2. Making the Topping:
Now, let’s make the delicious topping. In a small saucepan over medium heat, melt the butter and add the brown sugar, stirring until it’s smooth and bubbly. Once combined, pour this caramel-like mixture evenly at the bottom of your cake pan. Then, arrange the thin apple slices beautifully over this layer. They’ll be the lovely decoration on top!
3. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). This will ensure the dry ingredients are well combined before we mix them into the wet ones.
4. Combining the Wet Ingredients:
In a large bowl, mix the melted butter with granulated sugar until they’re nicely blended. Next, add the eggs one by one, beating well after each addition. Stir in the vanilla extract and the pumpkin puree. This is where the magic happens!
5. Mixing it All Together:
Now it’s time to combine everything. Gradually add the dry mixture to the pumpkin mixture, alternating with the buttermilk. Start with dry ingredients and finish with dry. Mix just until combined; a few lumps are totally fine, as we don’t want to overmix!
6. Baking Time!
Pour that gorgeous batter over the apple topping in your cake pan, spreading it evenly. Bake in your preheated oven for about 45–50 minutes or until a toothpick comes out clean from the center of the cake. The aroma will be fantastic!
7. Cooling and Inverting:
After baking, remove the cake from the oven. Let it cool in the pan for approximately 15 minutes. This helps it firm up a bit. Now, run a knife around the edges to loosen it. Then, place a serving plate on top of the pan and carefully flip it over to invert the cake. Let it sit for a few moments to allow the caramel and apple topping to settle.
8. Serving it Up:
Now for the best part! You can serve the cake warm or at room temperature. Don’t forget a dollop of whipped cream on top for that extra indulgence. Enjoy your delightful, spiced Pumpkin Upside Down Cake with creamy goodness!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, simply roast or steam it until it’s tender, then puree it until smooth. This will give your cake a fresh flavor!
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices or warm them in the oven at a low temperature.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day ahead and store it covered in the fridge. Just warm it up slightly before serving for the best taste.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute. Just mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes until it thickens. This will work perfectly in the recipe!