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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19 Responses to “Chocolate Overdose Cake”

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    1
    yumventures — February 1, 2010 at 2:05 pm

    This looks just plain amazing…and I’m not even a huge chocolate fan! The different textures must be delectable — good thing Valentine’s Day is coming up =)

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    Jelli Bean — February 1, 2010 at 2:22 pm

    This looks like my favorite cake I’ve never tried. Yum! After reading the directions, it seems like you could reduce the prep time by simply preparing the brownie batter first and setting it aside while prepping the cake batter, and then baking them at the same time. Either way, I am putting this on my “MUSTS!” list. Thanks for sharing.

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    Jade — February 1, 2010 at 3:34 pm

    Wow!! That looks amazing. It would make a great chocolage indulgence for Valentine’s Day.

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    Katie — February 1, 2010 at 3:54 pm

    WOW! That looks amazing! I love the filling. I’m starring to try for sure. Chocolate cake is always a big winner with guests. 🙂

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    kitchen koala — February 1, 2010 at 5:36 pm

    Mmmm….chocolate! Looks fantastic 🙂

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    Memória — February 1, 2010 at 6:56 pm

    Man, this cake is serious stuff!! I would love some of that! Thanks for all the tips on how to make it more efficiently.

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    oneordinaryday — February 1, 2010 at 7:01 pm

    Wow.
    That is one amazing way to celebrate.

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    The Methods Guy — February 2, 2010 at 3:34 am

    OMG That looks awesome. I wish I could take it out of the computer screen and eat it right now!!!

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    Ingrid — February 2, 2010 at 3:41 am

    While I’m not a chocolate cake fan I have to say that is one delicious and impressive looking cake! Definitely makes wish I was into chocolate. 🙂
    ~ingrid

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    Tasteandshare — February 4, 2010 at 12:36 pm

    Did anyone count the calories? 😉

    Thanks for sharing this recipe. I really feel hungry!

    Cheers,

    Carsten
    tasteandshare.com
    food social network * wine social network
    gloof

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    laurasrecipecollection — February 4, 2010 at 6:17 pm

    Talk about death by chocolate! That looks incredible!

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    nutmegnanny — February 4, 2010 at 6:42 pm

    This is such a beautiful cake! I really want to give it a whirl. A lot of chocolate but totally worth it!

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    ashley — February 4, 2010 at 8:30 pm

    omg. this looks A-M-A-Z-I-N-G. can i get a piece right now please?!

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    mycupcake — February 5, 2010 at 3:23 pm

    wow. that looks amazing

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    ButterYum — February 6, 2010 at 1:27 am

    Looks absolutely fabulous. Really wonderful photos too!

    So glad I stumbled upon your blog.

    🙂
    ButterYum

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    Mansi — February 9, 2010 at 12:10 am

    beautiful cake! one can never be tired of Chocolate! and those strawberries steal the show!:)

    Yummy! that would’ve have been a perfect finger food! love the cheesy texture:)

    this would be perfect for the Valentine day giveaway I’m hosting on my blog. would be great if you could participate!

    http://www.funandfoodcafe.com/2010/02/valentine-super-bowl-recipe-carnival.html

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    Chris — February 10, 2010 at 10:00 pm

    Is a cake like this even legal? This is going to be a most special addition in the KOL round up. Thanks for participating, Jen!

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    Talita — February 25, 2010 at 11:18 pm

    Wow!! Just the way the CHocorango likes! Kinda perfect!

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    Erin O. — November 14, 2010 at 7:20 pm

    When I made this, I almost went into a chocolate coma. But it was totally worth it!!!

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