Praline Upside Down Pumpkin Cake with Bourbon Caramel Sauce
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. Makes a 9″ round cake, about 8-10 servings.
Love a festive dessert? Don’t miss Upside Down Cranberry Cake, Mini Apple Spice Rum Cakes and Creamy Cranberry Tart!
My Memother was a firm believer in eating dessert first. (I’m talkin’ order dessert at a restaurant before the main course dessert first thinking, y’all.)
To this day, my dad and I will occasionally order dessert first in her honor. I’m sure you can imagine the looks we get.
So today, I’m talkin’ dessert first instead of the more traditional Thanksgiving meal, and I think my Memother would approve!
In celebration of the upcoming food lovers’ holiday, I’ve teamed up with friends to create recipes the third annual Blogsgiving dinner!
Blogsgiving is like an old-fashioned potluck dinner party. Every blogger brings a dish, and our posts will provide links to everyone else’s recipes. You can see the entire menu below. 😀
Why I love this recipe:
Last year, I wondered if I could combine the things I love about Bourbon Pecan Pie Bars with a pumpkin dessert and quickly realized that yes, I could, in the form of a seasonal upside down cake.
Honestly, this recipe was an experiment that I threw together while making all the Thanksgiving dishes… and it baked up so beautifully that I couldn’t not share it!
Who wouldn’t love a dessert that’s singing with pumpkin flavor?
This pumpkin cake’s crumb is perfectly moist, as well as light and fluffy, thanks to a combination of the pumpkin puree and butter.
The bourbon drizzle on top? Divine… and it takes the place of any frosting we might have added otherwise.
And the pralined pecans baked into the cake add a little crunch and sweetness to the mixture, which is lovely, in my book.
So if you’re looking for a more unique cake to serve this holiday season, this one is it!
Other festive desserts for Thanksgiving and Christmas: Cranberry Crumb Bars | Spiced Apple Upside Down Cake with Bourbon Caramel Glaze | Bourbon Pecan Pie | Upside Down Cranberry Cake | Apple Crumble
What you need to make this recipe
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- Glass bowls
- Liquid measuring cup
- Measuring spoons
- Whisk
- Saucepan
- Rubber spatula
- Round Cake Pan
- Parchment paper or 9” parchment paper round (to keep your topping from sticking to the pan!)
- Decorative and heat-safe cake plate
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to make this moist and delicious cake:
- Unsalted butter — you’ll need 16 tablespoons, or two sticks, for everything in this recipe. Please don’t try to replace this with something healthier.
- Dark brown sugar — if you’re in a pinch, use light brown sugar. I like the caramel flavor the dark brown sugar adds here, though.
- Bourbon — use a drinkable kind that’s also not super fancy
- Pecan halves — I love the look of this cake with the halves, though the recipe would work with pecan pieces. It would just look a little messier. Alternately, you could swap the pecans for the same amount of another nut, like walnuts, if you prefer that.
- Pumpkin puree — not pre-sweetened and spiced pumpkin pie filling
- Granulated sugar — also known as white sugar, this is where our sweetness comes from in the cake batter.
- Large eggs — these are going to help provide structure to our cake batter, as well as help it rise and give a little flavor, too.
- Vanilla extract — if you can, please, please, please use the real deal vanilla extract. It adds such lovely flavor.
- All-purpose flour — I always keep unbleached flour on hand, but the regular stuff works A-OK! I have not tried this with a gluten free flour blend.
- Baking powder and baking soda — these are the leaveners that are going to give our cake a nice lift, as well as lovely texture. Make sure yours are fresh.
- Kosher salt — I use a medium grain kosher salt for this recipe. You may use a similarly sized sea salt, if you have that on hand.
- Spices — this recipe calls for ground cinnamon, ground ginger and ground allspice. You could use pumpkin pie spice, too. If you like nutmeg, feel free to throw in a pinch of that, too! I leave it out of my pumpkin recipes because I do not like it.
How to make an Upside Down Pumpkin Cake
First and foremost, grease and flour a 9” round cake pan.
Line the bottom with a 9”parchment paper round and then spray it with nonstick cooking spray. Set aside.
WHY DO WE DO THIS?
We don’t want our praline topping to stick to the pan, and this parchment layer will help us keep it intact when we flip the upside down pumpkin cake!
Arrange the pecan halves in the pattern you’d like for the top of the cake n the bottom of the prepared cake pan. You should arrange the pecan pieces in the pan upside down so they are facing the right direction when the cake is turned out.
Make the Pecan Praline Topping
Melt the butter in a skillet over medium-high heat.
Once melted, sprinkle in the brown sugar. Use a rubber spatula or wooden spoon to mix the two.
As the brown sugar mixture begins to bubble, pour in the bourbon.
Stir constantly as the mixture bubbles vigorously, until it begins to slow down and the bourbon has burned off.
Remove it from the heat.
Pour the praline topping over the pecans, and set the cake pan aside.
Make the Upside Down Pumpkin Cake
Preheat the oven to 350°F.
Melt the butter in the microwave, then pour it into the bowl of a stand mixer, fitted with the paddle attachment. (You can also do this in a large bowl with a hand mixer or a whisk.)
Measure in the pumpkin mixture and the sugar. Turn on the stand mixer, and blend until smooth and combined.
Add the eggs and vanilla, and mix until smooth.
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. Whisk them together so they’re evenly dispersed. These are the dry ingredients.
Slowly add the dry ingredients to the wet ingredients, mixing in the stand mixer until smooth and combined. The batter will be thick, so be careful not to overmix at this point.
When the batter has come together, dollop it onto the prepared topping in the cake pan. Do this part gently because you could dislodge the pecans if you’re not careful.
Smooth out the batter with a butter knife or an offset spatula until it’s evenly distributed in the pan.
Transfer the cake pan to the oven, and bake.
When it’s done, after about 40-45 minutes, the cake will be a dark golden brown and a toothpick inserted into the center should come out clean.
Please note that baking times may vary depending on where you live, as well as your oven’s calibration.
Remove the cake from the oven, and let it sit for 5 minutes before running a knife along the edges of the cake.
Place a heatproof cake plate on top of the cake pan and carefully flip the cake to remove it from the pan. Pull away the parchment paper liner and rearrange any pecans that might have gone astray in the process.
Let the cake cool completely.
Make the Bourbon Caramel Glaze
Melt butter in a small skillet over medium-high heat. Once melted, add the brown sugar.
Stir as it heats, and once it’s bubbling, pour in the bourbon.
The mixture will bubble and pop, so continue stirring vigorously before you remove it from the heat.
Immediately drizzle on top of the cake.
Slice and enjoy!
Erin’s Easy Entertaining Tips
If there ever were a perfect non-traditional dessert to serve for the holidays, this Pumpkin Pecan Praline Cake is it!
It’s decadent and delicious and it feeds a crowd. I can easily see this being centerstage for a holiday, especially if you want to make something different than a pie.
Here are some ideas for making this cake for an entertaining event:
- Bake the cake the day before! There’s no reason to stress yourself out when hosting friends or family. Having a cake that’s already made when your guests arrive is a good way to do just this!
- Make the bourbon caramel sauce right before you serve the cake. While you could easily make this in advance, too, I really love the flavor of it coming hot from the pan and drizzling down the upside down pumpkin cake.
- Make it more decadent with whipped cream! Homemade or the pre-made stuff from the store are both acceptable here.
- Use a fancy cake plate. Did you receive one of these as a wedding gift and never use it? Add to the “fancy” level by pulling it out and using it to display this stunning cake.
- Let the cake be a centerpiece, too. While we will store it in the fridge, you want it to come to room temperature before you slice into it. Take it out of the refrigerator in advance and let it warm up while guests and family members swoon over it.
Frequently Asked Questions
An upside down cake is a single layer cake that bakes in a pan with the toppings placed on the bottom. When the baking is complete, the pan is then turned over onto a cake plate, making what was previously on the bottom the top of the cake. Hence, upside down cake.
The Pineapple Upside Down Skillet Cake is the most well known upside down cake, but there are so many fun renditions you can try!
This helps prevent the pralined pecans and their sauce from sticking to the bottom of the pan and not ending up on the top of your upside down cake!
You can purchase 9” parchment paper rounds* (affiliate link), or you can use the roll of parchment paper in your kitchen to DIY it.
If you’re going to DIY it, pull out a sheet of parchment paper. Fold in half. Fold in half again and again until you’ve got a triangular shape. Place the tip of the parchment triangle in the center of the cake pan to measure how long the parchment needs to be, then trim with scissors.
In the refrigerator, covered, for up to 2-3 days. It keeps better if you haven’t drenched it the bourbon caramel sauce, so store them separately. (If you know you’re going to enjoy this cake for a few days, consider drizzling individual pieces of the cake with the sauce instead of the whole thing.)
More tips and tricks for the best Upside Down Pumpkin Cake
- Pumpkin puree works best here! Skip the premade, spiced and sweetened pumpkin pie filling.
- The parchment paper round is going to prevent your cake from sticking! Take the extra time to make this (or purchase some rounds.)
- Store the cake on its decorative plate, gently draped with plastic wrap, in the refrigerator. Let come to room temperature before serving.
- Make it more decadent with whipped cream! As if the bourbon caramel sauce wasn’t enough…
Now who’s ready to see all the dishes made for Blogsgiving?!?
Looking for an easy appetizer? You’ve got to try Cheesy Brussels Sprouts Dip, Sun Dried Tomato & Goat Cheese Spread and Cranberry Goat Cheese Tarts.
In the mood for soup or salad? Check out Brussels Sprout Salad with Farro and Walnuts and Sheet Pan Carrot Soup.
Need a side dish? We’ve got you covered! Check out Twice Baked Parmesan Butternut Squash, Twice The Onion Green Bean Casserole, Lightened Up Green Bean Casserole, Easy Corn Casserole and Cranberry Honey Butter.
Want a more unique centerpiece for Thanksgiving? Try Butternut Squash Lasagna, Beer-Brined Stuffed Turkey Loin or Roasted Mushroom Pot Pie.
Want to serve up a fun mixed drink this Thanksgiving? Give a Ginger Pumpkin Beer Shandy, Glühwein/Mulled Wine, White Chocolate Pumpkin Martini and Apple Ginger Punch a try!
Looking for a non-traditional Thanksgiving dessert? These Chocolate Pumpkin Fudge and Carrot Cake both sound incredible. Love fall flavored desserts? Chai-Spiced Apple Crumble Blondies, Pecan Pie Bars and Pecan Pie Milkshake might be for you! This Roasted Banana Pecan Cheesecake is wonderfully unique and decadent.
Now… are y’all ready to bake?
Here’s how you make this gorgeous Pumpkin Upside Down Cake…
Praline Pumpkin Upside Down Cake
Ingredients
Topping
- 4 tablespoons unsalted butter
- 1/3 cup dark brown sugar
- 1 oz. bourbon
- 1 cup pecan halves
Pumpkin Cake
- 1 cup pumpkin puree NOT pumpkin pie filling
- 4 tablespoons unsalted butter melted
- ¾ cup granulated sugar
- 3 eggs
- 1 tablespoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon allspice
Bourbon Caramel Glaze
- 8 tablespoons unsalted butter
- 2/3 cup dark brown sugar
- 2 oz. bourbon
Equipment
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Grease and flour a 9” round cake pan. Line the bottom with a 9”parchment paper round and then spray with nonstick cooking spray. Set aside.
Make the Topping
- 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.)
- Pour the sugar/butter/bourbon mixture on top of the arranged pecan halves, and set aside.
Make the Pumpkin Cake
- 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 bowl, as well as 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.
Make the Bourbon Caramel Glaze
- 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.
Notes
Why do you have to make or purchase a parchment paper round?
This helps prevent the pralined pecans and their sauce from sticking to the bottom of the pan and not ending up on the top of your upside down cake!How do you cut the parchment paper into a round?
Pull out a sheet of parchment paper. Fold in half. Fold in half again and again until you’ve got a triangular shape. Place the tip of the parchment triangle in the center of the cake pan to measure how long the parchment needs to be, then trim with scissors.How do you store this upside down pumpkin cake?
In the refrigerator, covered, for up to 2-3 days. It keeps better if you store it separate from the bourbon caramel sauce.Tips and tricks for the best Upside Down Pumpkin Cake
Pumpkin puree works best here! Skip the premade, spiced and sweetened pumpkin pie filling.- The parchment paper round is going to prevent your cake from sticking! Take the extra time to make this (or purchase some 9” parchment paper rounds.)
- Store the cake on its decorative plate, gently draped with plastic wrap, in the refrigerator. Let come to room temperature before serving.
- Make it more decadent with whipped cream! As if the bourbon caramel sauce wasn't enough…
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
I made this scrumptious cake for Thanksgiving and it did not disappoint! SUPER YUM!!
Can you make the bourbon glass the night before and microwave it that day?
Yes, you can make the bourbon sauce the night before and microwave it the day you’re serving it. Enjoy!
I read this recipe a number of times and I don’t see what you do with the first sugar/butter concoction that is set aside. I assume it goes in the pan with the pecans.
Hey Ann. Thanks for your question. The first sugar/butter concoction should be poured over the pecans in the pan, which the cake batter will be poured on top of before baking. I will clarify in the recipe card, as this IS confusing. I appreciate it!
I followed the recipe exactly as written, but doubled it to put it in a tube pan for my birthday party.
It was awful. It was overly spiced, tasted more like a gingerbread, had no pumpkin flavor, and was SUPER dark. No one liked it. I ended up throwing 3/4 of it away, which was a huge waste of time and money.
Hey Meredith. I’m sorry your adaption of this recipe didn’t turn out. From your description, it sounds like you didn’t quite follow it exactly because you changed the pan size and type, as well as doubled the ingredients.
Unfortunately, when you double a cake batter or change the pan it bakes in, that can affect the end result, and it sounds like that’s what happened here. This cake was designed for a 9″ round cake pan.
I know it’s frustrating to put time and effort into a baked good that ends up not being what you’d hoped for. I’m sorry it didn’t turn out for you.