If you’re looking for something a little different to bake as a fall dessert, this Pumpkin Cranberry Upside Down cake might be just the treat you’re looking for. It’s a little bit lighter cake with not much fat added in, and it’s lower in sugar than most cakes too. Upside down cakes are so pretty with beautiful fruit displayed on top!
Ingredients needed:
butter and canola/vegetable oil brown sugar fresh cranberries toasted chopped almonds (it’s okay to leave out the nuts, if desired) eggs pumpkin purée all purpose flour sugar baking powder/cinnamon/salt
How to toast almonds:
Toast almonds in a heated skillet by spreading the almonds in the skillet over medium-heat and stirring them often until they are aromatic and lightly browned. Move the toasted almonds to a paper towel or cutting board to cool so they don’t continue to cook in the skillet. Alternately, you can toast almonds in the oven. At 350 degrees F., spread almonds on a baking sheet and bake for 10 to 15 minutes (stirring often) until golden brown. Again, move them to a neutral surface to cool completely.
How to make Pumpkin Cranberry Upside Down Cake:
You’ll begin by putting melted butter into the bottom of a square baking pan. Then you’ll sprinkle in brown sugar and then the cranberries and toasted almonds. Then you’ll spoon the pumpkin cake mixture on top of the cranberry mixture. At this point, the cake is ready to bake for about 45 minutes.
After cooling for 10 minutes, you’ll take a platter and place it (inverted) on top of the pan. Then you will carefully flip the platter and the pan over and slide the cake onto the platter. When you do this, you will see all of those wonderful cranberries and toasted almonds on top of the cake.
Here’s a close-up peek at what this Pumpkin Cranberry Upside Down Cake looks like. Brown sugar and butter are nestled in there to turn tart cranberries into a sweet and gooey topping.
With this dessert, you’ll get a layer of pumpkin cake with sweetened cranberries and almonds baked into the top. It’s like having a little bit of cranberry relish built into your pumpkin cake.
What to do with leftover cranberries:
Freeze them! Fresh cranberries freeze nicely, and they last for several months (I’ve kept them as long as a year in my freezer!) Just place them in a freezer zip baggie to store. You can also store the whole bag of cranberries (in its original bag) in the freezer.
Look at that tender pumpkin cake- it’s so good. Enjoy!
Here are a few more upside down cake recipes you might like to try:
Apple Cinnamon Upside Down Cake Peach Upside Down Cake Pineapple Upside Down Cake Upside Down Berry Cornmeal Coffee Cake Southern Upside Down Pecan Cake Caramel Apple Upside Down Cake Chocolate Cherry Upside Down Cake Lemon and Blueberry Upside Down Cake
