Upside Down Pumpkin Cake

Upside Down Pumpkin Cake. This dessert recipe will be the best pumpkin cake you ever baked. Ingredients complimented with walnuts, cranberries and pumpkin puree.  

Upside Down Pumpkin Cake.

This dessert recipe will be the best pumpkin cake you ever baked.

Ingredients complimented with walnuts, cranberries and pumpkin puree.

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Upside Down Pumpkin Cake


Ingredients

  • 1 cup firmly packed light brown sugar
  • 1/2 cup unsalted butter
  • 1 Tablespoon water
  • 2/3 cup chopped toasted walnuts
  • 1/2 cup dried cranberries
  • 1 cup canned pumpkin puree
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line an 8 inch square baking dish with parchment paper. Spray with nonstick baking spray with flour. Set aside.
  3. In a small sauce pan, cook brown sugar, butter, and water over medium high heat until mixture bubbles, approximately 4 minutes.
  4. Pour sugar mixture into bottom of prepared dish, sprinkle with walnuts and cranberries. Set aside.
  5. In a medium bowl, combine pumpkin, sugar, oil, and eggs, whisking until well blended. Set aside.
  6. In a large, sift together flour, baking powder, cinnamon, ginger, salt and cloves. Add pumpkin mixture, stirring to combine. Spoon batter into prepared pan, and smooth with a spatula.
  7. Bake until wooden pick inserted into the center comes out clean, 30 to 40 minutes.
  8. Let cool in pan for 5 minutes.
  9. Invert pan into a serving platter. Remove parchment paper. Serve warm.

You should enjoy this video also: Roasted Pumpkin Soup

You will need:

2.2 pounds Pumpkin
2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
1 Tablespoon Ground Coriander Seeds
3 Cups Vegetable Stock

Watch video for instruction:

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