Description
Pumpkin Cranberry Upside Down Cake is a delightful autumn dessert that balances the rich flavor of pumpkin with the tartness of fresh cranberries. This moist cake features a stunning cranberry topping that caramelizes beautifully during baking, making it an eye-catching centerpiece for any gathering. Whether served warm with whipped cream or at room temperature, this cake is sure to impress your friends and family.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1 cup fresh cranberries
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a saucepan, melt half a cup of granulated sugar until golden brown. Remove from heat and stir in fresh cranberries. Pour the mixture into the greased pan.
- In one bowl, whisk together flour, baking powder, spices, and salt.
- In another bowl, cream butter and sugars; add eggs and pumpkin until smooth.
- Gradually mix in dry ingredients until just combined.
- Pour the batter over the cranberry layer and bake for 30-35 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg