Best 2 Pumpkin Cranberry Upside Down Cake Recipes

Indulge in the delightful flavors of fall with this enticing Pumpkin Cranberry Upside-Down Cake, a culinary symphony that combines the comforting warmth of pumpkin spice with the vibrant tartness of cranberries. This delectable treat is a true masterpiece, featuring a moist and tender pumpkin cake topped with a layer of sweet and tangy cranberry sauce, caramelized to perfection. Each bite offers a harmonious blend of flavors and textures, making it an ideal dessert for any occasion.

Our comprehensive guide provides two variations of this classic recipe, catering to different dietary preferences and skill levels. The traditional version showcases the classic combination of pumpkin and cranberries, while the gluten-free version offers a delightful alternative for those with gluten sensitivities. Both recipes are meticulously detailed, ensuring that every step is crystal clear, from preparing the cake batter to achieving the perfect caramelization of the cranberries.

Whether you're a seasoned baker or a novice in the kitchen, our recipes are designed to empower you to create this culinary masterpiece with confidence. Immerse yourself in a sensory experience like no other as you savor the rich pumpkin flavor, the burst of tart cranberries, and the velvety smooth texture of the cake. Elevate your next gathering or indulge in a comforting treat at home with this Pumpkin Cranberry Upside-Down Cake.

Here are our top 2 tried and tested recipes!

PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING

Pumpkin Upside-down Cake with Cranberry Pecan Topping image

Make and share this Pumpkin Upside-down Cake with Cranberry Pecan Topping recipe from Food.com.

Provided by SJG3483

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons unsalted butter, melted
1 cup brown sugar, firmly packed
2 cups cranberries
1 cup coarsely chopped pecans, toasted
2 eggs
1 1/2 cups pumpkin puree (almost a full can)
3 tablespoons vegetable oil
3 tablespoons applesauce
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Steps:

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.

PUMPKIN CRANBERRY UPSIDE-DOWN CAKE

PUMPKIN CRANBERRY UPSIDE-DOWN CAKE image

Categories Fruit Dessert

Yield 8-10 servings

Number Of Ingredients 12

Ingredients

8 ounces (16 tablespoons) unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped pecans, toasted
2 large eggs
1 cup pumpkin purée
6 tablespoons vegetable oil
1-1/2 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

Steps:

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square pan with parchment paper. Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan. In a medium bowl, combine the cranberries and pecans. Place them in the pan over the brown sugar mixture. In a large bowl, whisk together the eggs, pumpkin purée, and oil. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping. Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes. Let cool for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper. Let cool completely before serving.

Tips:

Choose the right pumpkin: Use a sugar pumpkin or pie pumpkin for the best flavor and texture.
Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree.
Use fresh cranberries: Fresh cranberries give the cake a brighter flavor than dried cranberries.
Don't overmix the batter: Overmixing the batter will make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool upside down: This will help the caramel sauce to set and prevent the cake from sticking to the pan.
Serve the cake warm or at room temperature: The cake is best served warm or at room temperature, when the caramel sauce is still gooey.

Conclusion:

Pumpkin Cranberry Upside-Down Cake is a delicious and festive dessert that is perfect for fall gatherings. The cake is moist and flavorful, with a sweet and tangy caramel sauce. The cranberries add a pop of color and tartness that balances out the sweetness of the cake. This cake is sure to be a hit with everyone who tries it!