1/2 cup firmly packed brown sugar
1 Tablespoon rum
1 - 1/3 cups cranberries
1 cup toasted coarsely chopped pecans
2 large eggs
1 cup canned pumpkin
1/3 cup oil
1 cup sugar
1 - 1/2 cups flour
1 - 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 350 F.
Butter a 9 - inch square pan and line the bottom with parchment paper.
In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour mixture into prepared pan evenly covering the bottom.
In a small bowl, combine cranberries and pecans; arrange evenly over brown sugar mixture.
In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil and sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and pecans.
Bake for 35 to 45 minutes or until a skewer inserted in the center of cake comes out clean. Transfer to a wire rack and let cool 20 minutes in pan. Run a thin-bladed knife between cake and sides of pan, then invent cake onto a serving platter. Remove pan and parchment and let cool at least 20 minutes. Serve slightly warm or cool with whipped cream.
Notes: To toast pecans, bake in a 350 F oven until golden, 7 to 10 minutes. You can also use walnuts.
If using frozen cranberries measure while frozen, then thaw before using.
I like the idea of the pumpkin upside down cake and I have just enough pumpkin left to make this recipe this weekend. Thank you!
ReplyDeleteYum! That looks tasty! Thanks for sharing!
ReplyDelete~Liz
Oooh! Never thought of pumpkin and cranberries together! Sounds great!
ReplyDeleteThanks for sharing!
mmmm...mmmm...mmmm I'm going to have to try this!
ReplyDeleteI love both pumpkin and cranberries. This cake has my name all over it.
ReplyDeleteThis looks amazing and is so autumnal in spirit! I also love that you could make it up pretty quick and then just turn it out . . . no crusts or frosting or anything else required! I may have to try this . . .
ReplyDeleteBest,
Sarah
Love the cranberry, pecan and pumpkin combination in this yummy cake. I'll have a large piece, please.
ReplyDeleteYou've covered all the bases in a one shot :-). This really sounds terrific. Thanks for sharing it with us. Have a great weekend.
ReplyDeleteOH yummmy! Pumpkin and Cranberry! I have got to get some cranberries this weekend!
ReplyDeleteYou will make my husband very happy with this one. He loves cranberries and pumpkin, so this will be a big hit!
ReplyDeleteMmm, that looks delicious! I love the flavour combination =D.
ReplyDeleteOne word..YUMMMY!!!
ReplyDeleteThat sounds like something I should make for Thanksgiving!!
ReplyDeleteOh my word...I am going to have to try this one. I might try this for my Aussie thanksgiving dinner!
ReplyDeleteBest wishes, Natasha.
I have all these ingredients in my pantry. I guess I don't have an excuse not to bake. Trouble is if I bake it I will eat it.
ReplyDeleteSo glad you joined us at the Holiday Food Fest!
ReplyDelete~Liz
I just got done making your fantastic pecan icebox cookies now this...
ReplyDeletevickie
Hi Geri! Wow! This combo sounds really good! Thanks for sharing this with us!
ReplyDeleteHope you have a great weekend!
Blessings ~ Teresa
Geri, this is a combination of scents and flavours that is just asking to be baked soon. Thanks for sharing the inspiration to get into some wholesome goodness style baking.
ReplyDeleteGeri, this and the pineapple apricot coffee cake sound AWESOME!
ReplyDeleteI always like your recipes.
thanks for visiting my blog!
Marti ! forkingit.blogspot.com
Geri, This looks just scrumptious! The only upside down cake I've ever done is a pineapple one.....can't wait to try this!
ReplyDeleteElaine :)
Wow, I love that presentation! And, I have a fondness for 8" square cakes. Always seems like just the right amount for our household. :-) That it's an upside down cake makes it even more special! Oh, and converting this to gluten free will be easy.
ReplyDeleteIt's so wonderful to meet all these new folks like you through Holiday Food Fest!
Shirley
I like the fact that this would serve a few ladies and I would not have so much extra left over that I would be tempted to eat the rest myself:)
ReplyDeleteJoyce
Sounds wonderful! I love your recipes!!
ReplyDeleteOh wow Geri what a wonderful upside down idea for the season. It's original and such an easy preparation. Yumola! So glad you stopped by to taste my soup. I want to go out and buy the ingredients right this minute.
ReplyDeleteThis sounds like a great recipe! Thank you! Thanks too for stopping by my blog today :)
ReplyDeleteThis sounds great. I might try making it gluten free. I have some cranberries that need to be used.
ReplyDelete