Cranberry-Nut Upside Down Pumpkin Cake
"Caramel coated walnuts and cranberries top the delicious moist pumpkin cake --- so good!"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (111.6 g)
- Calories 339
- Total Fat - 22 g
- Saturated Fat - 2.9 g
- Cholesterol - 47.8 mg
- Sodium - 162 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 4.6 g
- Sugars - 1.2 g
- Protein - 5.6 g
- Calcium - 112.1 mg
- Iron - 1.2 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Butter a 9-inch square pan and line the bottom with parchment paper.
Step 2
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.
Step 3
In a small bowl, combine cranberries and walnuts; arrange evenly over brown sugar mixture.
Step 4
In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil, and granulated 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 walnuts.
Step 5
Bake until cake is done(35 to 45 minutes). Transfer to a wire rack and let cool 10 minutes in pan. Run a thin-bladed knife between cake and sides of pan, then invert cake onto a serving platter.
Step 6
Remove pan and parchment, and let cool at least 20 minutes. Serve slightly warm or cool with whipped cream or vanilla ice cream.
Tips
No special items needed.
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