Scrumptious Pumpkin Upside-Down Cake – Easy Recipe!

Pumpkin Upside-Down Cake Recipe

As the leaves start changing color and the weather cools down, it’s time to embrace pumpkin season! This Pumpkin Upside-Down Cake Recipe is perfect for autumn and any special occasions you may have coming up. Imagine a delicious, moist cake accompanied by sweetened pumpkin and pecan topping — it doesn’t get much better than that!

This recipe combines the soothing spices of cinnamon, ginger, and nutmeg with a generous serving of creamy pumpkin puree. The result is a heavenly dessert that’s perfect for sharing with loved ones. The cake mix is simple to prepare and requires minimal prep time. Plus, with easy-to-find ingredients that are likely already in your pantry, it’s an affordable option to delight your taste buds.

So why not take advantage of this season’s vibrant flavors by giving this irresistible Pumpkin Upside-Down Cake Recipe a try? You won’t regret it!

Why You’ll Love This Recipe

Pumpkin Upside-Down Cake
Pumpkin Upside-Down Cake

Allow me to wax poetic about the beauty of this pumpkin upside-down cake recipe – it is truly a piece of heaven in a pan. There are many reasons why you’ll love this recipe, so let me count the ways and convince you why you need to try it.

Firstly, the flavors in this cake are out-of-this-world delicious. The combination of cinnamon, ginger, and nutmeg in the pumpkin pie spice creates an undeniably warm and cozy aroma that will fill your home. The tender pumpkin cake, with its subtle sweetness from granulated sugar and light brown sugar, is perfectly complemented by the rich and buttery topping made from brown sugar, butter, and pecans.

Secondly, the ingredients list is simple and easy to follow. You probably have most of them already stocked up in your pantry or fridge: flour, baking powder, salt, eggs, milk – you get the picture. Plus, the recipe calls for canned pumpkin puree, making it convenient for year-round baking.

Lastly, this cake is incredibly versatile. It can make for a great Thanksgiving or Christmas dessert – with its autumnal vibes – but can also be served at any dinner party or gathering. Pair it with some vanilla ice cream or whipped cream and enjoy it as a post-dinner treat.

In conclusion, indulge in a slice (or two) of this pumpkin upside-down cake – it’s both easy to make and packed with flavor. This cake recipe will be pushed to the top of your list of go-to pumpkin desserts for good reason. The perfect balance between sweet sponge cake and topping makes a fantastic autumnal treat for anyone looking for something different from pumpkin pie on Thanksgiving Day!

Ingredient List

 Indulge in the perfect fall treat with our pumpkin upside-down cake!
Indulge in the perfect fall treat with our pumpkin upside-down cake!

Here’s what you’ll need to make this delicious pumpkin upside-down cake:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar, divided
  • 1 can (15 oz) pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 can (12 oz) evaporated milk
  • 1 box yellow cake mix (15.25 oz)
  • 1/2 cup chopped pecans
  • Whipped cream or vanilla ice cream, for serving

Make sure to have all these ingredients on hand before starting to bake the cake.

The Recipe How-To

 Moist, fragrant, and delightful - this cake will surely impress your taste buds!
Moist, fragrant, and delightful – this cake will surely impress your taste buds!

Now that we have gathered our ingredients, let’s put on our aprons and get down to baking the Pumpkin Upside-Down Cake. This cake is a perfect combination of rich pumpkin flavor and classic brown sugar pecan topping. The recipe makes one 9-inch cake with a preparation time of 30 minutes and a total baking time of 45 minutes.

Mixing the Batter

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine 2 cups granulated sugar and 1 cup unsalted butter. Beat the mixture until fluffy with an electric mixer.
  3. Add in 2 large eggs, one at a time, beating well after each addition.
  4. Beat in 15 oz pumpkin puree, 2 teaspoons pumpkin pie spice, and 1 teaspoon salt until fully combined.
  5. In another bowl, whisk together 3 cups cake flour and 3 teaspoons baking powder.
  6. Gradually beat the dry ingredient mixture into the sugar-egg mixture while adding in 1/2 cup evaporated milk little by little.

Preparing the Pecan Topping

  1. Melt 1/2 cup unsalted butter in a saucepan over medium heat.
  2. Add in 1 cup brown sugar and cook for 5 to 7 minutes while stirring occasionally until it turns into syrup.
  3. Lower the heat and stir in 2 tablespoons cinnamon, ginger, and nutmeg along with 1/4 teaspoon salt until well combined.
  4. Remove from heat and carefully stir in 3/4 cup chopped pecans.

Assembling the Cake

  1. Pour the prepared pecan topping into the bottom of a greased 9-inch cake pan spreading evenly to cover the pan bottom completely.
  2. Pour over the batter on top of it evenly without disturbing or mixing it with the pecan topping layer as It will get inverted while baking process making Pecan Topping stay as the Top layer after baking.
  3. Tap gently on top to release any air bubbles trapped within
  4. Bake for 45-50 minutes or until a toothpick or cake tester inserted in center comes out clean.
  5. Cool for around half an hour before turning over onto serving plate/cake stand.

Our deliciously moist Pumpkin Upside-Down Cake is ready! The aroma of cinnamon ginger nutmeg wafting through your kitchen will feel like autumn has arrived early to your home. Don’t forget to sprinkle some more chopped pecans on top for that perfect finishing touch and serve with a dollop of whipped cream on each slice of this delightful dessert!

Substitutions and Variations

 Kick-off the pumpkin season with this amazing cake recipe!
Kick-off the pumpkin season with this amazing cake recipe!

If you’re feeling adventurous, there are many variations you can make on this pumpkin upside-down cake recipe. One simple substitution would be to use margarine instead of butter for a dairy-free version. Additionally, you could experiment with different types of sugar for varied flavor profiles – try using Imperial Sugar or light brown sugar for a richer taste.

For an extra kick of spice, double the nutmeg and cinnamon in the recipe or add a pinch of ground ginger. You could also swap out the evaporated milk for regular milk or even almond milk to cater to dietary restrictions or preferences.

For a fun twist on this fall favorite, consider adding some mix-ins to the batter. Pecans are a classic addition but try cranberries, apples or pears for a fruity twist. To take things up a notch, you could also make a praline topping instead of the traditional pecan topping- just mix together brown sugar and butter until caramelized and pour it on top of the pumpkin mixture.

Lastly, if you want to simplify things even more, use a yellow cake mix instead of making your own batter from scratch. This will still yield an amazing result with minimum effort.

Try some of these substitution and variation ideas to create new and exciting versions of this pumpkin upside-down cake.

Serving and Pairing

 Enjoy a cake that’s as easy to make as it is delicious to eat!
Enjoy a cake that’s as easy to make as it is delicious to eat!

This delectable pumpkin upside-down cake is a showstopper of a dessert that will leave your family and friends swooning. The subtle spices of cinnamon, ginger, and nutmeg perfectly complement the mellow sweetness of the pumpkin. Its mouthwatering aroma wafting through your kitchen will have everyone eagerly anticipating it.

Serve it slightly warm with a dollop of whipped cream or ice cream for an extra special touch. Other perfect accompaniments to this cake include a drizzle of caramel sauce or a sprinkling of toasted pecans. For added texture, you can even toss some chopped cranberries or pineapple on top before flipping it over.

Pairing-wise, this classic pumpkin dessert pairs perfectly with hot coffee, cider or tea. Dairy-free alternatives such as almond or coconut milk can be used to suit vegans’ needs. It’s also great with sparkling water or a simple glass of milk for kids and those who prefer less sugary drinks.

Savor and indulge in every forkful of this scrumptious cake, knowing that it’s rich in fall flavors yet light enough to leave you satisfied without feeling overstuffed.

Make-Ahead, Storing and Reheating

 With its irresistible caramel topping and fluffy pumpkin batter, this cake is an absolute showstopper!
With its irresistible caramel topping and fluffy pumpkin batter, this cake is an absolute showstopper!

As much as I love indulging in a freshly baked Pumpkin Upside-Down Cake, sometimes life gets in the way and we just don’t have time to bake a cake from scratch. This recipe, however, has got you covered. The cake can be made-ahead, stored and reheated perfectly without losing its deliciousness.

If you want to make the cake ahead of time, you can do so by baking it in advance and storing it in an airtight container or sealed with plastic wrap at room temperature for up to 2 days. If you plan to store it for longer than 2 days, then it should be refrigerated for up to 5 days.

Reheating the cake is also a breeze. You can either warm it up in the microwave on low heat for about 10-15 seconds or reheat it in the oven at 350°F (175°C) for 5-7 minutes. However, if you are reheating slices of cake, then consider placing them in a toaster oven or oven broiler instead of the microwave to keep the edges crispy and the topping caramelized.

When serving this pumpkin dessert, consider making it shine by adding additional toppings like whipped cream, caramel drizzle or vanilla sauce that can only add more flavor and texture to your guests’ experience.

Overall, this recipe delivers an easy and versatile dessert that’s perfect for dinner parties and family get-togethers alike. So go ahead and whip up a Pumpkin Upside-Down Cake today knowing that it will taste great even when stored ahead of time.

Tips for Perfect Results

 Treat your family and friends to a taste of autumn with this scrumptious dessert!
Treat your family and friends to a taste of autumn with this scrumptious dessert!

Baking is a science, and even small changes in measurements or technique can have a big impact on the end result. Here are a few tips to ensure that your pumpkin upside-down cake turns out perfectly every time.

First, make sure to use the correct amount of baking powder. Too much baking powder results in a cake that rises too quickly and then collapses, while too little will leave your cake flat and dense. Follow the recipe’s instructions carefully and measure accurately for the best results.

Second, melt your butter or margarine before you begin mixing your ingredients. Softened butter may not mix as smoothly as melted butter, leading to pockets of unmixed fat in the batter. This can cause the cake texture to be dense and uneven.

Third, don’t overmix the batter, especially once you’ve added the flour. Overmixing can cause tough gluten strands to form in the batter, resulting in a tough, rubbery cake. Mix until just combined for a light, tender cake.

Fourth, let your cake cool before removing it from the pan. Trying to remove it too early can cause the delicate topping to stick to the pan or slide off completely, ruining your presentation.

Finally, consider using a cast-iron skillet for your upside-down cake. Cast iron distributes heat more evenly than other types of pans, resulting in an evenly cooked cake with no hotspots or burned areas.

Follow these tips and enjoy a delicious pumpkin upside-down cake with perfect texture every time!

Bottom Line

In conclusion, the pumpkin upside-down cake recipe is the perfect dessert for fall and winter. The warm and inviting scent of cinnamon, ginger, and nutmeg will fill your home as it bakes in the oven. This delicious dessert offers a unique twist on typical pumpkin pie and makes for a beautiful presentation.

With simple ingredients that are easy to find, this recipe is quick and effortless to prepare – even for novice bakers. You can also substitute certain ingredients to make it your own and experiment with different toppings such as praline or cranberry to add your personal touch.

So what are you waiting for? Try our pumpkin upside-down cake recipe today, impress your guests and indulge in this mouth-watering dessert!

Pumpkin Upside-Down Cake

Pumpkin Upside-Down Cake Recipe

Very rich, but a nice change from pumpkin pie.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Dessert, Easy, For Large Groups, Oven, Potluck, Thanksgiving, Weeknight, Winter
Prep Time: 20 minutes
Cook Time: 1 hour
Calories: 249kcal


  • 3 eggs
  • 2 (16 ounce) cans pumpkin (not pie filling)
  • 2/3 cup evaporated milk (Milnot)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1 box yellow cake mix (not pudding-in-the-mix recipe)
  • 3/4 cup butter or 3/4 cup margarine, melted & cooled
  • 1 cup chopped nuts


  • Preheat oven to 350.
  • Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
  • Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
  • Bake 30 minutes.
  • Sprinkle nuts on top& bake for another 30 minutes.

Your Own Notes


Serving: 96g | Calories: 249kcal | Carbohydrates: 32.4g | Protein: 3.7g | Fat: 12.5g | Saturated Fat: 5g | Cholesterol: 44.2mg | Sodium: 287.6mg | Fiber: 1.1g | Sugar: 20.7g

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