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Upside Down Cranberry Pecan Pumpkin Cake

December 9, 2016
by Kuenzi Wiswall
Prep time:
Cook time:
Total time:
For bottom of pan/Topping:
For Cake:
  1. Preheat oven to 350 degrees
  2. Line a 9" round pan with parchment paper and grease the sides.
  3. Melt the butter and maple sugar in a saucepan over medium heat- whisk until smooth.
  4. Pour the melted butter-sugar mixture in the bottom of the prepared pan and sprinkle the cranberries and pecans on top.
  5. In a large bowl, whisk together the eggs, pumpkin or squash puree and oil.
  6. Whisk the flour, maple sugar, baking powder, cinnamon and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.
  7. Bake for about 35-40 minutes, or until a toothpick inserted into center comes out clean.
  8. Let cake cool on a wire rack for 10 minutes. Loosen sides with a butter knife. Place a large plate on top to invert cake onto plate. Peel off parchment and let cool at least 15 minutes before serving.