Combine two favorite fall flavors to make the ULTIMATE Thanksgiving dessert: Praline Pumpkin Upside Down Cake! Bourbon pralines create the base/top of this cake, then pecans add decoration. Once the pecans are in place, pour the thick pumpkin cake batter into the cake pan, and bake! Flip after removing from the oven and free from the pan, then drizzle with bourbon caramel sauce for the finishing touch. This cake is decadently moist and perfect!
My grandmother, Memother, was a firm believer in eating dessert first.
I’m talking order dessert at a restaurant before the main course.
You can imagine the kinds of looks we received, and the ones we still receive because my dad and I sometimes order dessert first in honor of her when we’re together.
So today, the second day of November, I’m talkin’ dessert first instead of starting off with our more traditional Thanksgiving meal.
And I think my Memother would approve!
But before we talk about this cake… could we just take a second to freak out that it’s NOVEMBER? It’s hard to believe that Thanksgiving is in just a few short weeks! In celebration of the upcoming food lovers’ holiday, I’ve teamed up with several friends to create recipes for Cake ‘n Knife and Feast + West‘s third annual Blogsgiving dinner!
We’ve got a little bit of everything for y’all today, and I am so thrilled to be a part of this group. Because Thanksgiving is all about family, friends and delicious food… and the food blogging community is all about these things, too!
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing a dish to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see the entire menu beneath my recipe.
The dish I’m bringing today combines two of my favorite fall flavors: pecans and pumpkin.
Last year, I wondered if I could somehow combine the things I love about Bourbon Pecan Pie with a pumpkin dessert and quickly realized that yes, I could… in the form of a seasonal upside down cake.
Honestly, this recipe was a total experiment that I threw together on Saturday while making all the Thanksgiving dishes… and it baked up so beautifully that I couldn’t not share it!
The texture is spot-on, and that drizzle on top? Heavenly! (You know, if you like butter and brown sugar and bourbon cooked together.)
We ate a quarter of this after dinner… gave a quarter of it to our friends to take home… and ate the other quarter on Sunday.
Cake perfection, y’all.
Erin’s Recommended Tools/Products for Praline Pumpkin Upside Down Cake
Please note that some of the links listed below are affiliate links, meaning if you were to make a purchase through one of these links, I would receive a small commission. Thanks for your support of The Speckled Palate!
- A 9″ round cake pan: My Williams-Sonoma Traditionaltouch Round Cake Pan has been my go-to for cake baking since we got married. The Williams-Sonoma GoldTouch Round Cake Pan would be fab for this, too, as would the OvenStuff Non-Stick Round Cake Pan Set.
- A pretty cake plate and/or stand: I love the look of Kate Spade New York Charlotte Street Striped Porcelain Cake Plate, as well as the Mikasa French Countryside Footed Cake Plate. If you’re looking for a pop of color, check out the Fiesta Cake Plate and Server and the Pioneer Woman Pedestal Cake Plate & Glass Lid.
- Get the look: Palais Glassware® Elegent Glass Cake Stand. Skyros Designs Historia Salad/Dessert Plates. The Waterford Lismore Cake Plate is similar to the leaded glass plate shown here, but it’s not exact. (I inherited this cake plate from my Bugga.)
With that said, are y’all ready to bake?
Here’s how you make this gorgeous cake:
- 4 tablespoons unsalted butter
- ⅓ cup dark brown sugar
- 1 oz. bourbon
- 1 cup pecan halves
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 4 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- 3 eggs
- 1 tablespoon pure vanilla extract
- 1¼ cup unbleached all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon allspice
- 8 tablespoons unsalted butter
- ⅔ cup dark brown sugar
- 2 oz. bourbon
- Heat a 9" round cake pan 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 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, add the pumpkin to the mixture with the sugar. Whisk together until smooth and combined.
- Add the eggs and vanilla, whisking until smooth.
- In another glass bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice.
- Slowly add the dry ingredients to the wet ingredients, stirring until smooth and combined. Do not overmix. The batter will be thick, so use a rubber spatula or a wooden spoon to mix at this point.
- When the batter has come together, pour onto the prepared topping in the cake pan.
- Smooth out the batter until it's evenly distributed in the pan.
- Place in the oven, and 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 remove it from the pan. Some of the pecans may have gone astray, so you can rearrange them here.
- Let the cake cool completely 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, and enjoy!
Now, who’s ready for some Blogsgiving goodness?
Cheesy brussels sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Blogsgiving Soups & Salads
Blogsgiving Side Dishes
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites