If you’re looking for a delicious change from pumpkin pie, try this Upside Down Pumpkin Praline Cake. It is simple to make in your camper oven. A great dish to take for a holiday buffet or to serve to your family.
- 2 stick unsalted butter, melted and divided
- 3/4 cup of brown sugar
- 3/4 cup pecan halves
- 1 2/3 cups all-purpose flour, plus more for pan
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup homemade Pumpkin Puree Pumpkin Puree, or canned
- 1/2 cup warm (110 degrees) milk
- 9 inch round pan
Pre-heat oven to 350 degrees. Place the pecans on a baking sheet and toast in the oven for 5 minutes or until you begin to smell them.
In a pot melt 2 sticks of butter and set aside
Pour 3/4 cup of brown sugar and 1/2 cup of the melted butter directly into a 9 inch round pan.
Whisk the butter and brown sugar together until well combined.
Chop up the pecans, sprinkle in the prepared pan. Press the pecans into the sugar mixture, set aside.
In a separate bowl combine all the dry ingredients and whisk until well combined.
In a another bowl combine eggs and pumpkin puree.
Add 1/2 a cup of warm milk, vanilla extract and remainder of the melted butter to the pumpkin mixture. Beat with and electric mixer until well combined.
Add flour mixture; stir with spoon until just combined
Pour the batter into prepared round pans.
Place the cake on a baking sheet with a rim and bake in the oven at 350 degrees for 50 minutes or until a knife test comes out clean. Placing it on a sheet will catch any caramel that might bubble over.
Remove from the oven and let cool for about 5 minutes. Do not let the cake cool completely because it will not come out of the pan cleanly. Place a plate on top of the cake and invert.
Give it a few taps until the cake falls out of the pan, let cool.