Name: Pumpkin Cranberry Upside Down Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons Butter (melted); ½ cup Brown Sugar (packed); 2 cups Cranberries (fresh); ½ cup Almonds (chopped, toasted); 2 large Eggs; ¾ cup Pumpkin Purée (canned, unsweetened); 2 tablespoons Vegetable Oil; 1½ cups All-Purpose Flour; 1 cup Granulated Sugar; 1½ teaspoons Baking Powder; 1 teaspoon Cinnamon (ground); ¼ teaspoon Salt

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There’s something magical about a Pumpkin Cranberry Upside Down Cake that fills the air with warmth and nostalgia. I remember the first time I baked this inviting dessert; it was a chilly autumn afternoon, leaves swirling outside my kitchen window. The smell of roasting pumpkin and tart cranberries wafted through the house, beckoning family and friends to gather around the table. This cake isn’t just a treat; it’s a celebration of the season, bringing together the sweetness of pumpkin and the vibrant pop of cranberries in a delightful upside-down masterpiece. Every slice is a harmonious blend of flavors, evoking memories of cozy gatherings and festive occasions. I often serve it during Thanksgiving, and it has become a beloved tradition in my home. The contrast between the rich brown sugar caramel and the fruity topping creates an irresistible allure that makes every bite a joy. Whether enjoyed warm with a scoop of ice cream or at room temperature with a cup of coffee, this cake is sure to steal the show at any gathering.

Recipe Snapshot

Total Time:
40 mins

Prep Time:
15 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
250 kcal

Protein:
3 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
13 g

Tools Used:
Oven, Baking Sheet, Frying Pan, Whisk, Mixing Bowl, Chef’s Knife, Wooden Spoon

Why You Need This Pumpkin Cranberry Upside Down Cake

Unique Flavor Combination

One of the main reasons I adore this Pumpkin Cranberry Upside Down Cake is the incredible flavor pairing. The sweetness of the pumpkin complements the tartness of the cranberries, creating a balance that’s simply delightful. Together, they create a cake that feels both indulgent and refreshing.

Seasonal Ingredients

This cake embodies the essence of fall with its rich seasonal ingredients. Using fresh cranberries and canned pumpkin makes this dessert accessible and delicious, allowing you to enjoy the bounties of the season all in one bite. Each ingredient plays a vital role, contributing to the overall texture and flavor.

Versatile Dessert

What I love about this cake is its versatility. It’s perfect for holiday gatherings, but also sophisticated enough for an everyday dessert. You can serve it at a casual family dinner or dress it up for a festive occasion. It’s a dessert that adapts to any setting.

Easy to Prepare

Baking this Pumpkin Cranberry Upside Down Cake is surprisingly simple, making it a great choice for both novice and experienced bakers. With just a few steps, you can create a stunning dessert that looks complex but is incredibly easy to execute. This makes it an ideal recipe for busy holiday seasons.

Beautiful Presentation

The striking appearance of this cake is another reason it’s a standout. Inverting the cake reveals a stunning display of bright red cranberries against the golden pumpkin, making it a showstopper on any dessert table. It’s visually appealing and will impress your guests, leaving them eager for a slice.

Warm Memories

This cake is more than just a dessert; it’s a vessel for cherished memories. Each time I bake it, I’m reminded of special moments spent with loved ones, sharing stories, laughter, and good food. It’s a recipe that continues to create new memories with every gathering.

Key Ingredients for Pumpkin Cranberry Upside Down Cake

The ingredients for this Pumpkin Cranberry Upside Down Cake are carefully selected to create a delightful balance of flavors and textures. Each component contributes to the cake’s moistness and rich taste. The core players like pumpkin, cranberries, and butter come together to make a treat that’s as satisfying as it is delicious.

2 tablespoons butter, melted: This serves as the base for the caramel layer, providing richness and flavor.
½ cup packed brown sugar: Adds sweetness and creates a caramelized layer over the cranberries.
2 cups fresh cranberries: These lend a tart flavor that balances the sweetness of the cake.
½ cup chopped almonds, toasted: Adds a crunchy texture and nutty flavor that complements the other ingredients.
2 large eggs: Essential for binding the ingredients together and providing structure to the cake.
¾ cup canned unsweetened pumpkin purée: This is the star of the cake, adding moisture and a unique flavor.
2 tablespoons vegetable or canola oil: Helps keep the cake tender and moist.
1½ cups all-purpose flour: The main bulk of the cake, providing structure.
1 cup granulated white sugar: Sweetens the cake, balancing the tartness of the cranberries.
1½ teaspoons baking powder: Provides leavening, helping the cake rise.
1 teaspoon ground cinnamon: Adds warmth and depth of flavor to the cake.
¼ teaspoon salt: Enhances all the flavors in the cake.

Putting Together Pumpkin Cranberry Upside Down Cake

Making this Pumpkin Cranberry Upside Down Cake is a delightful process, and I promise it’s easier than it sounds! Let’s get started on creating this beautiful dessert that will impress everyone at the table. Follow these steps carefully to achieve the perfect cake.

Begin by preheating your oven to 350°F. This ensures that your cake will bake evenly and rise properly. A good oven temperature is key to a successful bake.
Lightly spray a 9-inch square pan with cooking spray. This step is crucial to prevent the cake from sticking to the pan, which could ruin its beautiful presentation.
Next, pour the melted butter into the pan, tilting it to evenly cover the bottom. This creates a luscious base for the cake and helps with the caramelization process.
Sprinkle the brown sugar over the melted butter. This will form the sweet caramel layer that the cranberries will sit on, adding depth to the flavor.
Evenly scatter the fresh cranberries and toasted almonds over the brown sugar mixture. The cranberries will burst while baking, infusing the cake with their tart goodness.
In a large bowl, whisk together the eggs, pumpkin purée, and oil. This mixture combines all the wet ingredients, creating a flavorful base for the cake.
In a separate bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Sifting helps to aerate the flour, ensuring a light and fluffy cake.
Gently stir the flour mixture into the pumpkin mixture just until combined. Be careful not to overmix, as this can lead to a dense cake. You want a smooth batter with some lumps remaining.
Carefully spread the batter over the cranberry-almond mixture in the pan. This will ensure that the cranberries remain on the bottom during baking, creating the lovely upside-down effect.
Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Keep an eye on your cake towards the end of the baking time to prevent overbaking.
Once done, cool the cake for 10 minutes on a wire rack. This cooling period allows the cake to set before you invert it.
To serve, place a large plate or platter on top of the cake. Invert the pan carefully to release the cake. The cranberries should be beautifully arranged on top, creating a stunning presentation.
Allow the cake to cool completely before slicing and serving. This cake is best enjoyed at room temperature, where all the flavors meld beautifully.

Things Worth Knowing

Ingredient Quality: Use fresh cranberries and quality pumpkin purée for the best flavor. Canned pumpkin is great, but ensure it’s labeled as 100% pumpkin.
Baking Pan Choice: A square pan is traditional, but feel free to use a round pan. Just adjust the baking time as necessary.
Checking Doneness: Always check the cake for doneness a few minutes before the timer goes off to avoid overbaking.
Serving Temperature: While it’s delicious at room temperature, try serving it warm with a scoop of ice cream for an extra treat.

Ways to Adapt This Recipe

There are countless ways to enhance or adapt this Pumpkin Cranberry Upside Down Cake to fit your tastes and preferences. Here are some ideas:

Storage: Store leftovers in an airtight container at room temperature for up to three days. You can also refrigerate it for extended freshness.
Freezing: This cake freezes well! Wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to three months.
Pairing: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.
Flavor Variations: Add a pinch of nutmeg or cloves for an additional layer of warmth and spice.
Alternative Toppings: Consider substituting the almonds with pecans or walnuts for a different texture and flavor.

Serving Options for Pumpkin Cranberry Upside Down Cake

The beauty of the Pumpkin Cranberry Upside Down Cake lies in its versatility when it comes to serving. Here are some ideas to make the most of this delightful dessert:

Ideal for Thanksgiving: This cake is a fantastic centerpiece for Thanksgiving dinner, delighting guests with its seasonal flavors.
Perfect for Potlucks: Take it to your next potluck as it’s a sure crowd-pleaser that everyone will enjoy.
Accompanying Drinks: Pair with a strong cup of coffee or hot cider to complement the flavors of the cake.
Breakfast Treat: Enjoy a slice as a sweet breakfast option with your morning tea or coffee. It’s an excellent way to start the day.
Seasonal Serving: Best served in fall, this cake captures the essence of autumn flavors and can be a comforting dessert during the colder months.
Storage Tips: If you have leftovers, store them in an airtight container to keep them fresh and moist. You can also reheat individual slices in the microwave for a few seconds for a warm treat.

FAQ

The Pumpkin Cranberry Upside Down Cake is special because it combines the rich flavors of pumpkin with the tartness of cranberries, creating a unique and delightful dessert. The cake is not only visually appealing with its caramelized topping but also offers a perfect balance of sweetness and tang that makes it stand out at any gathering. It’s a wonderful way to enjoy seasonal flavors, making it a favorite during the fall months.

Yes, you can use frozen cranberries for the Pumpkin Cranberry Upside Down Cake. However, if you do, it’s best to let them thaw and drain any excess moisture before using them in the recipe. This avoids making the cake too watery, ensuring that you maintain the right texture and flavor balance. Frozen cranberries can be just as tasty as fresh in this delightful dessert!

To store leftovers of your Pumpkin Cranberry Upside Down Cake, place it in an airtight container at room temperature for up to three days. If you’d like to keep it longer, consider refrigerating it, which will extend its freshness. If you want to preserve it for an extended period, it can also be frozen. Just wrap individual slices in plastic wrap before placing them in a freezer bag. To enjoy later, simply thaw it at room temperature or pop a slice in the microwave for a few seconds.

Absolutely! To make a gluten-free version of the Pumpkin Cranberry Upside Down Cake, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that is designed for baking, as it will provide the best texture and flavor. Additionally, check that all other ingredients, such as baking powder, are also gluten-free. This way, you can still enjoy this delicious dessert while adhering to your dietary needs.

Conclusion

The Pumpkin Cranberry Upside Down Cake is a delightful dessert that beautifully showcases the flavors of fall. Its rich taste and appealing presentation make it a favorite for gatherings and celebrations. I encourage you to give this recipe a try; it’s not only easy to make but also a wonderful way to create lasting memories with family and friends. Enjoy each slice and let it warm your heart this season!