🎃🍰 Praline Upside-Down Pumpkin Cake
A gorgeous fall dessert with a tender, warmly spiced pumpkin cake and a buttery pecan-praline topping that caramelizes as it bakes. Once inverted, the glossy praline layer sits on top, creating the perfect combination of soft pumpkin cake, crunchy pecans, and rich caramel flavor.
⏱ Recipe Information
Prep Time: 20 minutes
Bake Time: 45–55 minutes
Cooling Time: 10–15 minutes
Total Time: About 1½ hours
Yield: 8–10 slices
Difficulty: Easy
🛒 Ingredients
🍯 Praline Topping
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) packed light or dark brown sugar
- 1½ cups (165 g) pecans, coarsely chopped
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
🎃 Pumpkin Cake
- 1 cup (225 g) pumpkin purée
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (190 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Use plain pumpkin purée, not pumpkin pie filling, since pie filling already contains sugar and spices. (Betty Crocker)
Instructions
🔥 1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Generously grease a 9-inch round cake pan.
For the easiest release, line the bottom with a round of parchment paper and lightly grease the parchment as well. This is especially helpful because the caramelized praline mixture can otherwise stick to the pan. (The Speckled Palate)
🥜 2. Make the Praline Layer
Place the melted butter, brown sugar, heavy cream, vanilla, and salt in a bowl.
Whisk until smooth and well combined.
Pour the mixture evenly over the bottom of the prepared pan.
Sprinkle the chopped pecans evenly over the butter-sugar mixture.
Set aside.
🎃 3. Mix the Pumpkin Batter
In a large bowl, whisk together:
- Pumpkin purée
- Granulated sugar
- Vegetable oil
- Eggs
- Vanilla extract
Whisk until smooth.
🌾 4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Pumpkin pie spice
- Baking powder
- Baking soda
- Salt
Gradually add the dry ingredients to the pumpkin mixture.
Stir just until combined.
Don’t overmix. A few tiny lumps are fine; overmixing can make the finished cake dense.
🍰 5. Assemble
Carefully spoon the pumpkin batter over the pecan-praline layer.
Spread the batter gently into an even layer.
Try not to disturb the praline mixture underneath.
🔥 6. Bake
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
The cake should feel set and spring back lightly when touched.
⏲️ 7. Cool Briefly
Remove the cake from the oven.
Let it cool in the pan for approximately 10 minutes.
Don’t let it cool completely in the pan—the caramelized praline layer can begin sticking as it cools.
🔄 8. Invert the Cake
Place a serving plate upside down over the cake pan.
Using oven mitts, carefully and confidently flip the pan and plate together.
Lift the cake pan away.
The pecan-praline topping should now be beautifully displayed on top.
If any praline mixture remains in the pan, simply scrape it onto the cake.
Allow the cake to cool slightly before serving.
🍦 9. Serve
Slice the cake and serve warm or at room temperature.
It’s especially delicious with:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- A drizzle of maple syrup
- A sprinkle of toasted pecans
⭐ Chef’s Tips
Don’t Skip the Parchment
The praline topping contains butter and sugar and can stick if the pan isn’t properly prepared.
Use Pure Pumpkin
Pumpkin purée gives you control over the sugar and spice balance. (Betty Crocker)
Don’t Overbake
Pull the cake when a tester comes out clean or with a few moist crumbs. Overbaking can take away the tender pumpkin texture.
Invert While Still Warm
Waiting too long can allow the praline layer to set against the pan.
Let the Cake Rest
Give it a few minutes after flipping so the caramelized topping can settle over the cake.
🍂 Easy Variations
Maple Pecan
Replace the heavy cream with 2 tablespoons maple syrup for a stronger maple flavor.
Extra Spiced
Add ½ teaspoon ground cinnamon and a pinch of ground cloves.
Chocolate Pumpkin
Add ½ cup mini chocolate chips to the pumpkin batter.
Walnut Version
Replace the pecans with an equal amount of chopped walnuts.
Bourbon Praline
Add 1 tablespoon bourbon to the praline mixture for an adult fall dessert. Bourbon is used in some traditional versions of this style of pumpkin upside-down cake. (The Speckled Palate)
🧊 Storage
Cover the cooled cake and refrigerate.
Refrigerator: Up to 3 days.
Bring slices toward room temperature before serving, or gently warm them for a few seconds in the microwave.
❄️ Freezing
For best results, freeze individual slices without ice cream or whipped cream.
Wrap tightly and place in a freezer-safe container.
Freezer: Up to 2 months.
Thaw overnight in the refrigerator.
🎃🍰 Recipe Summary
This Praline Upside-Down Pumpkin Cake gives you everything wonderful about fall in one dessert: moist pumpkin cake, warm pumpkin spice, buttery caramelized brown sugar, and crunchy toasted pecans.
Flip it onto a platter and that gorgeous praline topping becomes the star of the show.
Serve it slightly warm with vanilla ice cream for the ultimate fall dessert. 🎃🥜🍦