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Slice of pumpkin upside down cake with caramelized pumpkin topping

Pumpkin Upside Down Cake


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  • Author: Myla
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

This Pumpkin Upside Down Cake is moist, sweet, and perfectly spiced with caramelized pumpkin slices on top. A cozy fall dessert perfect for holidays and family gatherings.


Ingredients

Scale

3 tablespoons unsalted butter, melted

½ cup brown sugar

2 cups peeled and sliced pumpkin (or 1½ cups canned pumpkin slices)

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¾ cup granulated sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk


Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. Pour melted butter into the pan and sprinkle evenly with brown sugar. Arrange pumpkin slices on top.

3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.

4. In a large bowl, mix sugar, oil, eggs, and vanilla until combined.

5. Add dry ingredients alternately with buttermilk, starting and ending with dry ingredients. Mix until smooth.

6. Pour batter over the arranged pumpkin slices, spreading evenly.

7. Bake 35–40 minutes until a toothpick inserted comes out clean.

8. Let cake cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Notes

Use fresh or canned pumpkin slices.

Add maple syrup for extra sweetness.

Top with whipped cream or ice cream for serving.

Can make ahead and store.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 22 g
  • Sodium: 180 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 60 mg