Best 8 Upside Down Pumpkin Cake Recipes

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When the weather turns chilly and the leaves start to fall, there's nothing quite like a warm, comforting slice of pumpkin cake. This upside-down version takes the classic dessert to a whole new level, with a caramelized pumpkin topping that's both sweet and tangy. The cake itself is moist and fluffy, with a rich pumpkin flavor. It's the perfect dessert for a fall gathering or a cozy night in.

This recipe includes two different versions of the cake: a traditional upside-down cake and a bundt cake. The upside-down cake is made with a simple batter that's poured over a layer of caramelized pumpkin. The bundt cake is made with a slightly more complex batter that's poured into a bundt pan and then topped with the caramelized pumpkin. Both cakes are delicious, so you can choose the one that you prefer.

In addition to the two cake recipes, this article also includes a recipe for a simple pumpkin spice glaze. This glaze is the perfect finishing touch for either of the cakes. It's made with just a few ingredients and it adds a delicious pumpkin flavor to the cake.

Whether you're a fan of traditional upside-down cakes or bundt cakes, you're sure to love this pumpkin version. It's the perfect way to enjoy the flavors of fall.

Let's cook with our recipes!

APPLE-PUMPKIN UPSIDE-DOWN CAKE



Apple-Pumpkin Upside-Down Cake image

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
2 tablespoons plus 1/4 cup softened butter, divided
2 tablespoons plus 3/4 cup sugar, divided
1 teaspoon ground cinnamon, divided
2 medium apples (about 10 ounces), peeled and thinly sliced
1/2 cup canned pumpkin
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

UPSIDE DOWN PUMPKIN CAKE



Upside Down Pumpkin Cake image

This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.

Provided by JCAIN2U

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 10

1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
½ teaspoon ground cloves
salt to taste
1 ¾ cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

Nutrition Facts : Calories 860.6 calories, Carbohydrate 106.6 g, Cholesterol 155.5 mg, Fat 46 g, Fiber 3.5 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 662.8 mg, Sugar 78.3 g

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE



Apple Pie Upside-Down Pumpkin Cake image

Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it's sure to be a crowd pleaser!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 12

1/2 cup butter, melted
1 cup packed brown sugar
1/4 cup water
2 cups 1/2-inch slices peeled apples (2 medium)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Sweetened whipped cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
  • In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 27 g, TransFat 0 g

PUMPKIN UPSIDE-DOWN CAKE



Pumpkin Upside-Down Cake image

Make and share this Pumpkin Upside-Down Cake recipe from Food.com.

Provided by Mary Scheffert

Categories     Dessert

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 11

3 eggs
2 (16 ounce) cans pumpkin (not pie filling)
2/3 cup evaporated milk (Milnot)
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups sugar
1 box yellow cake mix (not pudding-in-the-mix recipe)
3/4 cup butter or 3/4 cup margarine, melted & cooled
1 cup chopped nuts

Steps:

  • Preheat oven to 350.
  • Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
  • Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
  • Bake 30 minutes.
  • Sprinkle nuts on top& bake for another 30 minutes.

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

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 UPSIDE DOWN CAKE



Pumpkin Upside Down Cake image

My mom would make this every Thanksgiving. It's better than pumpkin pie!

Provided by RAINBOWFROGS12

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 16

Number Of Ingredients 8

1 (29 ounce) can pumpkin
1 cup white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 tablespoon pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted
2 cups frozen whipped topping, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
  • In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
  • Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
  • Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

Nutrition Facts : Calories 383 calories, Carbohydrate 46.7 g, Cholesterol 72.9 mg, Fat 20.5 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 457 mg, Sugar 32.8 g

PUMPKIN UPSIDE-DOWN CAKE



Pumpkin Upside-Down Cake image

Pumpkin upside-down cake has replaced pumpkin pie in our household for 7 years. This is very good!

Provided by Chad Baker

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h45m

Yield 24

Number Of Ingredients 11

1 (16 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
2 teaspoons ground cinnamon
1 (15.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup butter, melted
12 ounces nondairy whipped topping
1 (8 ounce) package cream cheese, softened
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Mix pumpkin puree, evaporated milk, 1 cup sugar, eggs, and cinnamon together in a bowl; pour into the prepared baking pan. Sprinkle cake mix over pumpkin mixture and top with pecans. Drizzle butter over pecan layer.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool cake in the pan, at least 30 minutes. Invert cake onto a flat plate.
  • Mix whipped topping, cream cheese, and 1 cup white sugar together in a bowl; spread over the cake. Chill in the refrigerator, 1 to 2 hours. Cut into 1-inch squares.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 39.6 g, Cholesterol 58.8 mg, Fat 20 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 10 g, Sodium 271.5 mg, Sugar 26.9 g

PUMPKIN CRANBERRY UPSIDE-DOWN CAKE



PUMPKIN CRANBERRY UPSIDE-DOWN CAKE image

Categories     Fruit     Dessert

Yield 8-10 servings

Number Of Ingredients 12

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:

  • Pumpkin Puree: For the best flavor, use fresh pumpkin puree. You can make your own puree by roasting a pumpkin and then blending the flesh until smooth. If using canned pumpkin puree, be sure to choose a brand that is unsweetened and 100% pumpkin.
  • Cake Batter: The cake batter for this upside-down cake is very simple to make. Be sure to cream the butter and sugar together until light and fluffy. This will help to create a tender and moist cake.
  • Caramelized Sugar: The caramelized sugar topping is what makes this cake so special. Be sure to watch the sugar carefully as it cooks so that it doesn't burn. Once the sugar has melted and turned a deep amber color, remove it from the heat and immediately pour it into the prepared baking dish.
  • Pumpkin Slice Arrangement: When arranging the pumpkin slices on top of the caramelized sugar, be sure to overlap them slightly. This will help to create a beautiful and even topping.
  • Baking: Bake the cake until a toothpick inserted into the center comes out clean. The cake will be slightly puffed and the top will be golden brown.

Conclusion:

This upside-down pumpkin cake is a delicious and festive dessert that is perfect for fall. The moist and tender cake is topped with a layer of caramelized sugar and pumpkin slices. It's a beautiful and easy cake to make, and it's sure to be a hit with your family and friends.

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