Praline Pumpkin Upside Down Cake
Serves 235 mins prep45 mins cook
Combine two favorite fall flavors to make the ultimate fall dessert: Praline Upside Down Pumpkin Cake with a Bourbon Caramel Sauce! This festive cake, topped with pecan praline goodness and bourbon caramel sauce, is perfect for sharing.
0 servings
What you need
tsp ground cinnamon
cup pumpkin puree
tbsp unsalted butter
tsp ground ginger
cup sugar
tsp kosher salt
tsp baking powder
tsp spices
cup pecan halves
tsp baking soda
tbsp vanilla extract
Instructions
Heat a skillet over medium-heat on the stovetop. Melt the butter, and when the butter is melted, add the brown sugar. When the brown sugar begins to bubble, add the bourbon. Stir constantly until the bourbon has cooked off, then remove from the heat. In the bottom of the prepared pan, arrange the pecan halves in the pattern you'd like for the top of the cake. (Please note that you should put the pecan pieces into the pan upside down so they are facing the right direction when the cake is turned out.) Set aside. Preheat the oven to 350°F. In a large glass bowl, melt the butter in the microwave. When the butter is melted, pour it into the bowl of a stand mixer fitted with the batter attachment. Add the pumpkin to the mixture with the sugar. Mix together until smooth and combined. Add the eggs and vanilla, mixing until smooth. In another glass bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. Whisk them so the ingredients are evenly distributed. Slowly add the dry ingredients to the wet ingredients, mixing until smooth and combined. The batter will be thick. When the batter has come together, dollop it on top of the prepared topping in the cake pan. Smooth out the batter with an offset spatula or a butter knife until it's evenly distributed in the pan. Transfer the cake pan to the oven. Bake for 40-45 minutes, or until an inserted toothpick comes out clean. The cake will be a dark golden brown color. When the cake has baked through, remove from the oven, and let sit for 5 minutes. (No longer than this!) Run a knife along the edges of the cake. Place a heatproof cake plate on top, and carefully flip the cake to free it from the pan. Remove the parchment paper liner after you've lifted the hot cake pan away. Fix any pecans that may have gone astray. Let the cake cool completely while you make the glaze and before serving. In a small skillet over medium-high heat, melt the butter. Add the brown sugar, stirring as it heats, then pour in the bourbon. The mixture will bubble and pop, so continue stirring and remove from the heat. Immediately drizzle on top of the cake, then slice and enjoy.View original recipe
