Lon’s not a big fan of pumpkin. I like pumpkin but I don’t like pumpkin pie. So, for Thanksgiving, I had to come up with an alternative. This is a beautiful cake and perfect for those who don’t like things too sweet. The light cake, mildly pumpkin flavored, is topped with tangy cranberries and crunchy pecans, a very adult cake (but I bet kids will like it too).
Upside Down Cranberry Pumpkin Cake
~8-10 servings
Topping
- 2/3 cup packed brown sugar
- 1/3 cup butter
- 1 1/2 cups cranberries
- 1/2 cup chopped pecans
Cake
- 1/4 cup butter, softened
- 1/4 cup + 2 tablespoons sugar
- 1 eggs
- 1/2 cup sour cream
- 1/2 cup canned or cooked pumpkin
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- pinch ground ginger
- pinch ground allspice
- pinch nutmeg
1. Preheat oven to 325 degrees F (300 degrees F with convection). Wrap the outside of a 9″ springform with aluminum foil. Spray the sides with non-stick. Place it on a try with an edge (just in case).
2. In a small saucepan, combine brown sugar and butter. Bring to a boil. Pour into the springform and sprinkle with cranberries and pecans.
3. In a stand mixer, cream butter and sugar. Add eggs and beat well.
4. In a small bowl, combine the sour cream, pumpkin and vanilla; mix well.
5. In another small bowl, combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter on the cranberry mixture in the pan. Try to level it out.
6. Bake for 40 minutes or until a toothpick inserted near the center comes out clean. (Not that pretty this way, but just wait till you turn it over.)
7. Cool for 10 minutes. Remove the side of the springform pan, Put a plate on top and turn it over. Remove the pan bottom and foil. Serve warm.
That cake looks perfect!
This was absolutely delicious. Brandon and I gobbled it up. Thanks Jessica!
Thanks Asianmommy!
Your welcome Rachel! We love to share!
i count myself among the anti-pumpkin, but i just might be able to enjoy this–there’s very little pumpkin and plenty of other good stuff. nice compromise. 🙂
That’s a beautiful cake!
Grace, you too, I wouldn’t have guessed.
Wonders, thanks!
I must admit, I don’t understand you anti-pumpkin people – it’s definitely one of my favorite ingredients. Had some fantastic pumpkin pancakes this weekend – yum. This cake does look delicious though!
Emily, I was thinking about pumpkin pancakes…
Hi, I follow your blog & made this recipe for Thanksgiving. It was a HUGE hit..everyone loved it 🙂 Thanks!!
Thanks Noelle, you made my day!
just made this for a holiday party and i’m so upset there’s none left over! it was amazing (and beautiful!) and a HUGE hit! thank you for sharing!
Katealtmix, I am so happy that my recipe writing has not gone to waste!