You want a dessert that looks fancy, tastes outrageous, and doesn’t hijack your whole evening? This pumpkin upside down cak is your cheat code. It’s gooey caramel on top, plush pumpkin spice cake under, and a dramatic flip that makes you feel like a pastry magician.
Five minutes into baking, your kitchen will smell like a cozy sweater. Ten minutes after serving, the plate will look like a crime scene—no crumbs left.
What Makes This Special
Caramel crown. Instead of frosting, a buttery brown sugar layer melts into a glossy topping that drips down the sides after the flip. Zero piping bags, maximum applause.
Moist, not mush. Pumpkin puree gives tender, rich texture without turning the crumb dense.
The spice blend keeps it warm, not cloying.
Weeknight-friendly. One bowl for the batter, one pan for the flip, and you’re out. It’s impressive without being exhausting—my favorite combo.
Showstopper factor. That reveal moment? It’s basically edible theatre.
Cameras out, people.
Shopping List – Ingredients
- For the topping:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed dark brown sugar
- 1/4 teaspoon fine sea salt
- 1 can (20 oz) sliced pineapple or apple slices (optional, for a twist), drained well
- For the pumpkin cake:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (or allspice)
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs, room temperature
- 1/2 cup neutral oil (canola or vegetable)
- 1/2 cup whole milk (or evaporated milk for extra richness)
- 1 teaspoon vanilla extract
Let’s Get Cooking – Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (at least 2 inches tall) or a 9-inch square pan. Line the bottom with parchment.
- Make the topping: Melt 1/2 cup butter in a small saucepan.
Stir in 1 cup brown sugar and 1/4 tsp salt until glossy and combined, about 1 minute. Pour into the prepared pan and spread evenly. If using fruit, arrange slices over the caramel.
- Whisk dry ingredients: In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Whisk wet ingredients: In a separate bowl, mix pumpkin puree, eggs, oil, milk, and vanilla until smooth.
- Combine: Pour wet into dry and whisk just until no dry streaks remain. Do not overmix unless you enjoy rubbery cake (you don’t).
- Bake: Pour batter over the caramel layer and smooth the top.
Bake for 35–42 minutes, until a toothpick comes out with a few moist crumbs.
- Rest and flip: Let the cake cool in the pan for 10 minutes. Run a knife around edges. In one confident motion, invert onto a serving plate.
Peel off parchment. Bask in glory.
- Serve: Slice warm. Optional: a dollop of whipped cream or vanilla ice cream because we’re civilized, IMO.
Preservation Guide
- Room temp: Covered, it keeps for 1–2 days.
The caramel stays soft and happy.
- Fridge: Up to 4 days, tightly wrapped. Warm slices in the microwave for 15–20 seconds to revive the sauce.
- Freezer: Wrap slices in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge, then rewarm.
Nutritional Perks
- Pumpkin power: A good hit of vitamin A and fiber from the pumpkin puree.
- Reasonable fats: Oil keeps the crumb tender without needing heavy frosting.
- Spices that do more: Cinnamon and ginger bring flavor and warm-you-up vibes, FYI.
Pitfalls to Watch Out For
- Wet fruit = soggy top. If using fruit, drain and pat dry like you mean it.
- Overbaking. Pull it when the center springs back lightly.
Dry pumpkin cake is a public offense.
- Cold flip. Wait 10 minutes, not 30. Too long and the caramel cements to the pan.
- Overmixing. Gentle whisking only. Gluten is great in bread, not here.
Mix It Up
- Pecan crunch: Sprinkle 1/2 cup chopped pecans over the caramel before the batter.
- Maple twist: Swap 1/4 cup of the granulated sugar for maple syrup and reduce milk by 2 tablespoons.
- Chai vibes: Replace spices with 2 teaspoons chai spice blend.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.
- Dairy-free: Use plant milk and vegan butter; still flips like a champ.
FAQ
Can I use fresh pumpkin instead of canned?
Yes.
Roast, puree, and then strain excess liquid through a cheesecloth or paper towels. You want a thick puree, not soup.
What if I don’t have a 9-inch pan?
A 10-inch skillet or springform (lined and wrapped to prevent leaks) works. Start checking doneness at 30 minutes since thinner cakes bake faster.
Is pumpkin pie spice okay to use?
Totally.
Use 2 teaspoons and skip the individual spices. Taste the batter—if you want more kick, add a pinch of extra cinnamon.
Can I cut the sugar?
You can reduce the cake sugar by 2–3 tablespoons without drama. Don’t skimp on the topping, though—it’s the sauce and the shine.
How do I fix stuck caramel?
If a bit clings to the pan, spoon it off and patch it back on the cake while warm.
Nobody will know, and nobody will complain.
Final Thoughts
This pumpkin upside down cak hits the sweet spot: fast to make, big on payoff, and flashy enough to headline any gathering. It’s comfort food with a mic drop moment. Bake it once, and it’ll be your autumn signature—like a scented candle, but edible and way more fun.