This Pumpkin Upside Down Cake is a cozy fall treat that brings together sweet pumpkin and warm spices, topped with a sticky caramel layer. It’s the perfect dessert to brighten up any table!
When I make this cake, the smell fills my kitchen and I can’t wait to taste it. A scoop of ice cream on top makes it even better—trust me, you’ll be going back for seconds!
Key Ingredients & Substitutions
Pumpkin Puree: Pumpkin puree gives this cake its rich flavor and moisture. Canned pumpkin is perfectly fine, but if you want a fresher taste, you can use homemade puree. Just roast a fresh pumpkin, scoop the flesh, and blend until smooth.
Pear: The sweet, juicy pear adds a lovely layer to the cake. If you can’t find ripe pears, try using sliced apples or peaches instead. They also pair beautifully with the pumpkin!
Spices: Ground cinnamon and ginger set the fall mood, while nutmeg and cloves enhance the flavor. If you don’t have one, you can skip it or substitute with pumpkin pie spice, which blends these spices already.
Buttermilk: Buttermilk keeps the cake moist. If you don’t have any, you can mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5–10 minutes to sour.
How Do You Get the Perfect Caramel Layer?
The caramel topping is key for your upside-down cake, so attention to this step is important. When melting butter and sugar, you want it to blend into a smooth mixture that isn’t too hot to burn. Here’s how:
- Melt the butter gently over medium heat until bubbly but not browned.
- Stir in brown sugar and pumpkin puree until everything is well combined. Make sure there are no lumps!
- Spread this caramel mixture evenly into the bottom of your prepared cake pan before adding fruit slices.
Taking your time here ensures a nice gooey, caramel layer that adds flavor and texture to the cake!
How to Make Pumpkin Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 cup pumpkin puree (fresh or canned)
- 1 teaspoon ground cinnamon
- About 1 large pear, peeled, cored, and thinly sliced (for the decorative top)
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/2 cup chopped pecans or walnuts (optional, to sprinkle on top of the caramel layer)
For Serving:
- Whipped cream or vanilla ice cream (optional)
How Much Time Will You Need?
This delightful cake requires about 15-20 minutes of prep time and 50-60 minutes of baking time. Allow another 15 minutes for cooling before serving. In total, expect about 1.5 to 2 hours from start to finish, including cooling time. Perfect for a cozy evening with family or friends!
Step-by-Step Instructions:
1. Prepare the Topping:
First, preheat your oven to 350°F (175°C). In a small saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar and pumpkin puree until the mixture is smooth and well combined. Don’t forget to add 1 teaspoon of ground cinnamon for that warm spice flavor. Spread this delicious caramel mixture evenly into the bottom of a 9-inch round cake pan. Next, arrange the thinly sliced pear pieces in a circular pattern on top for a beautiful presentation. If you want a bit of crunch, sprinkle chopped pecans or walnuts over the top.
2. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves. Now, in a larger bowl, beat together the softened butter and granulated sugar using a hand mixer or stand mixer until it’s light and fluffy—this should take about 3-4 minutes. Then, add the eggs one at a time and mix in the vanilla extract followed by the pumpkin puree. Next, alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix just until blended, being careful not to overmix.
3. Assemble and Bake:
Now it’s time to bring it all together! Spoon the cake batter over the pumpkin caramel and pear topping in your cake pan, spreading it evenly. Place it in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, you’re good to go! Once baked, allow the cake to cool in the pan on a wire rack for about 15 minutes.
4. Invert and Serve:
To release the cake, gently run a knife along the edges to loosen it. Place a serving plate upside down on top of the cake pan and carefully flip it over. Remove the pan gently to reveal your beautiful cake. Serve the Pumpkin Upside Down Cake warm or at room temperature, and don’t hesitate to add a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra treat!
Enjoy your beautifully glossy and moist Pumpkin Upside Down Cake with its lovely caramel-pear topping!
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Canned pumpkin puree is a convenient and tasty option. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for about 5-10 minutes to curdle. This will give you a good substitute for buttermilk!
Can I Make This Cake Ahead of Time?
Yes, you can! The cake can be baked in advance and stored at room temperature for up to 2 days. To keep it fresh longer, wrap it tightly and refrigerate for up to a week, or freeze for up to 3 months. Just remember to let it cool completely before wrapping!
What’s the Best Way to Serve This Cake?
This Pumpkin Upside Down Cake is delicious on its own, but you can enhance it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of extra cinnamon on top also adds to the festive feel!
