Pumpkin Cranberry Upside Down Cake Recipes

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
• In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
• Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
• Store loosely covered in refrigerator.

PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING

Steps:

• Preheat the oven to 350 degrees.
• Line the bottom of a 9-inch square pan with parchment paper.
• Melt the butter in a small saucepan over medium heat.
• Add the brown sugar and whisk until smooth.
• Pour the brown sugar into the bottom of the prepared pan.
• In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture.
• In a large bowl, whisk together the eggs, pumpkin puree, and oil.
• In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
• Stir the flour mixture into the pumpkin mixture.
• Carefully spread the batter over the cranberry pecan topping.
• Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
• Let cool for 10 minutes on a wire rack.
• Place a large plate or platter on top of the cake.
• Invert the cake and plate together, then remove the pan.
• Carefully peel off the parchment paper.
• Let cool completely before serving.
• Serve with Chantilly Cream, optionally.
• For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
• The cream should hold its shape but still be satiny in appearance.
• It should never be grainy.

APPLE-PUMPKIN UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING

Steps:

• Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
• Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.