I love pumpkin flavored things. They scream fall to me and really get me in the mood for Thanksgiving. I gotta have a pumpkin dessert on my table at the holiday to feel complete. So this year I wanted to come up with something new, different and easy as an alternative to pumpkin pie or pecan pie.
Voila, this pumpkin upside down cake was born. It has a pecan praline type topping that is gooey and crunchy all at the same time. And it’s upside down cake, such a retro classic dessert. Who doesn’t love an upside down cake?? Tell me, who? I mean, granted it is cake without icing, but it is delicious cake with a gooey buttery sugary topping!!
Bonus for you – I cheated and used boxed cake mix to make this cake so SOOPER easy to whip together. And it’s yellow cake mix, which everyone knows is the best kind of cake mix. Throw in some pumpkin, a coupla eggs, a little oil, and some pumpkin pie spice and you’ve got yourself a cake. Melt ALOTTA butter with some brown sugar and toss chopped pecans into your pan. Pour over your cake mix and bake it! The topping can turn really sticky, so I recommend lining your pan with foil or parchment so you can easily just pull out the cake.
No, it’s not exactly the most beautiful cake I’ve ever made, but it’s one of the most delicious. And I gotta say, I love how easy it is to make! You MUST serve it with chocolate whipped cream. The chocolate and cream rounds out the flavors and balances the taste of this cake perfectly. It’s not a choice.
- 1 1/2 - 2 sticks of butter (this just depends on how gooey you want your topping, I used 2 full sticks)
- 3/4 cup brown sugar
- 1 cup pecan halves
- 1 box yellow cake mix
- 1 cup pumpkin puree
- 2 eggs at room temp
- 1/3 cup canola oil
- 1 Tbsp pumpkin pie spice
- Chocolate Whipped Cream
Preheat oven to 350 degrees. Prepare 8-9 in cake pan by lining with foil or parchment and then rubbing with butter or spray.
Spread pecans onto baking sheet and toast in the oven for 5-10 minutes until lightly toasted.
Melt butter, stir in brown sugar and pecans.
Pour into cake pan and spread out evenly.
In a medium bowl, combine cake mix, pumpkin, eggs, oil and spice. Mix with electric beaters until just combined. Pour over topping mixture
Bake for 40-50 minutes or until a knife comes out clean.
Let cool on rack for 5 minutes. Do not allow it to cool completely. While still warm, turn out onto a plate by setting a plate upside down on the bottom of the cake pan (make sure any edges of the foil/parchment are sticking out for you to grab) and gently flipping plate/cake pan over. Set on the counter and give the bottom of the cake pan a tap. Keep your fingers crossed and gently pull off the pan and peel away the foil/parchment.
You may serve this warm, but honestly this cake is even better the next day. It sets up and actually gets even more moist if that is even possible. The first day it is so soft it is difficult to cut without it just crumbling. But day two…it’s soooo delicious and the flavors just meld together. Yum!
So whip this bad boy up on Wednesday and serve it to your family confidently on Thursday! Done and done. Yay for easy peasy desserts that can be made ahead of time!