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Cranberry Upside Down Pumpkin Cake Recipe

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4 from 42 reviews

This Cranberry Upside Down Pumpkin Cake is a moist, spiced autumn dessert featuring a vibrant layer of fresh cranberries and pecans caramelized under a tender pumpkin-flavored cake. The cake is beautifully flipped to reveal the glossy, fruity topping, making it perfect for holiday gatherings or cozy fall treats.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Upside Down Topping

  • 1/4 cup melted butter
  • 1/3 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 cups fresh cranberries

Cake Batter

  • 1 (15 oz) can pumpkin puree
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup melted butter, cooled
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour (measured by scooping and leveling)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Topping: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch cake pan thoroughly and line the bottom with parchment paper for easy removal. Melt 1/4 cup butter and pour it into the bottom of the pan. Sprinkle 1/3 cup brown sugar evenly over the butter. Next, scatter 1 1/2 cups fresh cranberries and 1/4 cup chopped pecans on top of the sugar and butter layer. Arrange them evenly to create the upside down topping and set aside.
  2. Make the Pumpkin Cake Batter: In a large mixing bowl, whisk together 1 can (15 oz) pumpkin puree, 2 large eggs, 1/2 cup buttermilk, 1/4 cup cooled melted butter, 1/4 cup vegetable oil, 1/2 cup packed light brown sugar, 1/4 cup pure maple syrup, and 2 teaspoons vanilla extract until smooth and well combined. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1/2 teaspoon each of ground nutmeg, cloves, and ginger, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually fold the dry ingredients into the wet ingredients until just combined with no large lumps. Optionally, allow the batter to rest for 5–10 minutes to hydrate the flour.
  3. Assemble and Bake: Pour the pumpkin batter evenly over the prepared cranberry and pecan topping in the cake pan. Use a spatula to smooth the surface. Place the pan in the preheated oven and bake for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Once baked, let the cake cool completely in the pan before attempting to remove it.
  4. Invert and Serve: When the cake has fully cooled, run a knife around the edges to loosen it from the pan. Place a large plate or cutting board over the cake pan, and carefully invert the pan to release the cake onto the plate with the cranberry and pecan topping now on top. Let it cool further if needed. Serve as is or with your favorite toppings such as powdered sugar, whipped cream, or ice cream for extra indulgence.

Notes

  • Using parchment paper in the pan prevents the cake from sticking and helps in easy removal.
  • Letting the batter rest before baking helps hydrate the flour and results in a better texture.
  • Make sure the cake is completely cool before flipping to prevent it from breaking.
  • Fresh cranberries are recommended for the best texture and flavor in the topping.
  • This cake pairs wonderfully with whipped cream or vanilla ice cream.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/cranberry-upside-down-pumpkin-cake-recipe/