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Pumpkin Cranberry Upside Down Cake

Pumpkin Cranberry Upside Down Cake

The ultimate comfort food with just the right balance of sweetness and tartness, this Pumpkin Cranberry Upside Down Cake will be the highlight of your autumn gatherings. With its warm, inviting flavors and beautiful presentation, it’s an easy dessert that you’ll want to make time and time again!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Whisk
  • Mixing Bowl
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Preheat the oven to 350°F. Lightly spray a 9-inch square pan with cooking spray.
  2. Pour the melted butter into the pan, tilting to evenly cover the whole pan. Sprinkle the brown sugar over the butter.
  3. Sprinkle the cranberries and almonds over the brown sugar mixture.
  4. In a large bowl, whisk together the eggs, pumpkin purée, and oil.
  5. In a separate bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture just until combined.
  6. Carefully spread the batter over the cranberry-almond mixture in the pan.
  7. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack.
  8. Place a large plate or platter on top of the cake. Invert, then remove the pan. Cool before serving.

Notes

Store leftovers in an airtight container at room temperature for up to three days. You can also refrigerate it for extended freshness.