Combine two favorite fall flavors to make the ULTIMATE Thanksgiving dessert: Praline Pumpkin Upside Down Cake! This cake is decadently moist and perfect! Makes 1 cake.
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, the second day of November, I’m talkin’ dessert first instead of the more traditional Thanksgiving meal… and I think my Memother would approve!
We’ve got a little bit of everything for y’all, and I am thrilled because Thanksgiving is all about family, friends and delicious food. The food blogging community is all about these things, too!
Blogsgiving is like an old-fashioned potluck dinner party: Each blogger brings a dish, and our posts will provide links to everyone else’s recipes. (Hint: You can see the entire menu below!)
The dish I’m serving combines two of my favorite fall flavors: pecans and pumpkin.
Last year, I wondered if I could 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 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!
The texture is spot-on, and that drizzle on top? Heavenly!
What do I need to make a Praline Pumpkin Upside Down Cake?
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What are some drinks I can make for Blogsgiving?
What are some appetizers I can make?
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
What are some Soups and Salads I can serve at the Thanksgiving table?
What are some Side Dishes that are sure to be crowd-pleasers?
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
What are some unique Entrees for Blogsgiving that I can serve?
What are some Thanksgiving Desserts that are sure to be winners?
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
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
I want more pumpkin goodness! Do you have any more recipes?
Absolutely! The following are some of my favorite pumpkin-y dishes:
- Sage Pumpkin Hummus
- Pumpkin Spice Kombucha Cocktail
- Pumpkin Spice Sugar Cookies
- Sparkling Bourbon Pumpkin Apple Punch
- Vegan Pumpkin Biscuits with Maple Butter
Now… are y’all ready to bake?
Here’s how you make this gorgeous cake:
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!
- 4 tablespoons unsalted butter
- 1/3 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
- 1 1/4 cup unbleached 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
Make the Topping
- 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.
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, 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.
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, and enjoy!
This will make a 9" round cake. The serving size, as listed here, is 8 slices, but it could obviously feed more!
Serving Size:1 slice
Amount Per Serving: Calories: 593Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 131mgSodium: 498mgCarbohydrates: 62gFiber: 3gSugar: 43gProtein: 6g
Nutrition facts are an estimate and not guaranteed to be accurate.