Caramel Pumpkin Pecan Upside Down Cake

Every fall, I’m always looking for new ways to bake with pumpkin, and let me tell you, this Caramel Pumpkin Pecan Upside Down Cake is hands down one of the best pumpkin desserts I’ve ever made. The buttery caramelized pecan topping paired with the soft, warmly spiced pumpkin cake is SO good, I already know this is going to be a fall recipe I make year after year. The pecans toast in a buttery caramel at the bottom of the pan while the pumpkin cake bakes right on top, and when you flip it over, you get a bakery-style topping without any fancy decorating. Whether it’s for Thanksgiving dessert or just a Sunday afternoon with a cup of coffee, this upside-down pumpkin cake always disappears fast around here.

If you love fall baking as much as I do, you’ll also want to try my Pumpkin Streusel Coffee Cake and Pumpkin Bread with Cream Cheese Frosting. These are both delicious pumpkin treats we make every autumn!

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Why You'll Love This Pumpkin Upside Down Cake!

This pumpkin pecan upside down cake is the kind of recipe that looks fancy but comes together with simple pantry ingredients and one cake pan. You get soft pumpkin cake, sticky caramel, and crunchy pecans in every bite, and it all happens in about 50 minutes.

Here's why this easy upside down pumpkin cake is going to be on repeat this season:

• Homemade caramel in minutes: The caramel comes together in one small saucepan with just a one-minute boil, so there's no candy thermometer and no stress.
• Soft, moist pumpkin cake: Pumpkin puree and a little vegetable oil keep the crumb tender and moist, and the cake stays soft even after it cools.
• Cozy fall flavor: Pumpkin pie spice and cinnamon give this cake that warm, comforting flavor everyone craves in the fall.
• A show-stopping presentation: The flip is the fun part. You lift the pan away to reveal a shiny caramel pecan topping that needs zero decorating.
• Easy enough for any day: It's a one-bowl cake batter with no layering, frosting, or fussy steps, so it works for a weeknight treat or a holiday table.

Equipment Needed

• 9 inch round cake pan
• Parchment paper
• Small saucepan
• Large mixing bowl and hand or stand mixer
• Medium bowl and whisk
• Serving plate
• Clean kitchen towel or oven mitts
• Rubber spatula

Key Ingredients

Caramel Pecan Topping

Unsalted butter and light brown sugar: These two are the base of the caramel. Melted together, they turn rich and buttery with a deep, almost molasses-like sweetness that soaks into the top of the cake.

Light corn syrup: This is my secret for a smooth caramel that stays glossy and doesn't turn grainy. It keeps the sauce silky as it cools and settles around the pecans.

Vanilla extract and flaky sea salt: Stirred in after the caramel comes off the heat, the vanilla adds warmth and the pinch of sea salt balances all that sweetness so the topping tastes like a true salted caramel.

Pecan halves: They toast right in the oven while the cake bakes, so you get a crisp, buttery crunch against the soft cake. Using whole halves also makes the finished top look beautiful.

Pumpkin Cake

Pumpkin puree: This is what makes it a true pumpkin upside down cake. It gives the crumb its moisture and that earthy pumpkin flavor. Be sure to use plain pumpkin puree, not pumpkin pie filling.

Granulated sugar and light brown sugar: Using both gives the cake sweetness plus a little extra depth and moisture from the brown sugar.

Vegetable oil: Oil keeps this cake soft and moist for days, and it blends easily with the sugars without any creaming.

Eggs plus an extra egg yolk: The extra yolk adds richness and gives the cake a tender, almost custardy crumb that holds up well under the caramel.

Pumpkin pie spice and cinnamon: Together they make this a real pumpkin spice cake. The pumpkin pie spice brings nutmeg, ginger, allspice and clove, and the extra cinnamon rounds it all out.

All purpose flour, baking powder, baking soda, and salt: These give the cake structure and a gentle rise, so it's sturdy enough to flip without losing its fluffy texture.

Step-By-Step Instructions

Preheat your oven to 350°F.

Grease a 9 inch cake pan well, then line the bottom with parchment paper. Grease the parchment and the sides too, because this is what helps the cake release when you flip it. Spread the pecan halves in an even layer across the bottom of the pan and set it aside.

In a small saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Stir until the butter melts and the sugar dissolves. When the mixture comes to a boil, start a timer and let it boil for exactly 1 minute. Remove the pan from the heat and stir in the vanilla extract and flaky sea salt. Pour the warm caramel evenly over the pecans.

In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil with a mixer until evenly blended. Add the pumpkin puree and mix until smooth. Add the eggs and the egg yolk one at a time, mixing well after each one. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Add this to the pumpkin mixture and mix just until no white streaks of flour remain. Stop mixing as soon as the batter comes together to keep the cake soft.

Pour the batter over the caramel and pecans, then spread it gently into an even layer, taking care not to disturb the caramel underneath. Bake for 30 to 32 minutes. The cake is done when a toothpick inserted into the center comes out with a few crumbs and no wet batter.

Leave the cake in the pan to cool for about 10 minutes. This lets the caramel settle so it clings to the pecans instead of running off.

Set a serving plate upside down over the pan. Protect your hands with a clean kitchen towel or oven mitts, hold the plate and pan firmly together, and flip them in one confident motion. Lift the pan away slowly. If any pecans or caramel stay stuck to the pan, scrape them out with a spatula and place them back on top of the cake. Serve warm or at room temperature.

Serving Recommendations

• Serve it warm or at room temperature, whichever you like best.
• Add a scoop of vanilla ice cream and let it melt into the caramel.
• Top with a big dollop of fresh whipped cream.
• Pair a slice with a hot cup of coffee, chai, or hot cocoa for a cozy fall treat.
• Bring it to your Thanksgiving dessert table as a fun alternative to pumpkin pie.
• Drizzle a little extra warm caramel sauce over each slice for the ultimate indulgence.

Make Ahead

You can get a head start on this cake to make things easier on a busy day. Whisk together the dry ingredients and keep them covered until you're ready to bake. For the best texture and a caramel topping that stays glossy, I recommend baking and flipping the cake the same day you plan to serve it. You can always bake several hours ahead and if you want to serve it warm, heat individual slices in the microwave.

Storage

Store leftover cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature or warm them for a few seconds in the microwave before serving so the caramel softens up again.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!