Pumpkin Cranberry Pecan Upside Down Cake

This week is one of my favorite weeks of the year. Thanksgiving is all about the food. And football. And family. And friends. It doesn’t get much better than that.

This cake can make Thanksgiving even better for you. I made this the other night and I had to literally put it away so I wouldn’t eat the whole thing. It’s absolutely amazing. It combines all my favorite Thanksgiving flavors with the pumpkin cake topped with a caramel/pecan/cranberry topping. And it is one of the easiest desserts to make ever. If you need a dessert for Thanksgiving, definitely give this a shot.

We loved it so much I will be making it again. Twice in one week. I never repeat recipes, let alone in the same week. Seriously, it’s that good.

One Year Ago: Thanksgiving Two-Fer Bars and NY Times Chocolate Chip Cookies
Two Years Ago: Oreo Brownies and Peanut Butter Sandwich Cookies

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Pumpkin Cranberry Pecan Upside Down Cake

Yield: 8-10

Ingredients:

8 ounces (2 sticks or 16 Tbsp) unsalted butter
1 cup packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped pecans, toasted
2 eggs
1 cup pumpkin puree
6 Tbsp vegetable oil
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt

Directions:

Preheat the oven to 350 degrees.

Line the bottom of a 9-inch square pan with parchment paper.

Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth.

Pour the brown sugar mixture into the bottom of the cake 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 puree and oil.

Sift together the flour, sugar, baking powder, cinnamon and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

Bake until a skewer inserted in the middle comes out clean, 35-40 minutes.

Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.

Recipe from Martha Stewart

I’m using this cake as my monthly What’s Baking challenge. Be sure to check out Catherine’s blog for the roundup later this month.

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12 Responses to “Pumpkin and Chocolate Caramel Corn”

  1. #
    1
    Kris — October 30, 2009 at 1:38 pm

    I think I’m going to have to try this recipe this weekend. Thanks for posting it!

  2. #
    2
    stephchows — October 30, 2009 at 2:17 pm

    what a great idea using the kisses!

  3. #
    3
    Molly Jean — October 30, 2009 at 10:19 pm

    What a great twist on caramel corn!

  4. #
    4
    nutmegnanny — October 30, 2009 at 10:41 pm

    This is perfect for Halloween…delicious!

  5. #
    5
    We Are Not Martha — October 31, 2009 at 2:18 am

    Mmm I’ve seen this in a few places and have been craving it!! I didn’t realize it used the pumpkin kisses 🙂

    Sues

  6. #
    6
    bridget {bake at 350} — October 31, 2009 at 12:40 pm

    Now, this is a FUN idea!!! Pumpkin + popcorn, who knew? 😉

  7. #
    7
    Anne — October 31, 2009 at 2:09 pm

    Wow that looks amazing and the last photo is stunning!

  8. #
    8
    TidyMom — October 31, 2009 at 2:17 pm

    ok, this is the second post using those kisses – HOW have I not seen them in the store???……I think I try and stay away from the candy section! LOL

    This sounds AMAZING!! Thanks!!

    ~TidyMom

  9. #
    9
    Melissa — October 31, 2009 at 4:46 pm

    I love the pumpkin spice kisses. What a great way to use them. Thanks for sharing and I am definitely going to try this recipe!

  10. #
    10
    oneordinaryday — November 1, 2009 at 12:26 pm

    I keep seeing great ideas using those kisses and they’re always being melted first. Genius. I’m going to try this, but with air popped popcorn instead. Sounds awesome.

  11. #
    11
    Ingrid — November 2, 2009 at 6:55 pm

    You’re right about those Kisses, one is enough. I used some in brownies and they were even better than eating them straight out of the wrapper.

    Love your popcorn and I have some of those kisses left over.
    ~ingrid

  12. #
    12
    Liesl — November 3, 2009 at 9:31 pm

    This recipe looks amazing!! I love those Pumpkin Spice Kisses!

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