Pumpkin Cranberry Pecan Upside Down Cake

This week is one of my favorite weeks of the year. Thanksgiving is all about the food. And football. And family. And friends. It doesn’t get much better than that.

This cake can make Thanksgiving even better for you. I made this the other night and I had to literally put it away so I wouldn’t eat the whole thing. It’s absolutely amazing. It combines all my favorite Thanksgiving flavors with the pumpkin cake topped with a caramel/pecan/cranberry topping. And it is one of the easiest desserts to make ever. If you need a dessert for Thanksgiving, definitely give this a shot.

We loved it so much I will be making it again. Twice in one week. I never repeat recipes, let alone in the same week. Seriously, it’s that good.

One Year Ago: Thanksgiving Two-Fer Bars and NY Times Chocolate Chip Cookies
Two Years Ago: Oreo Brownies and Peanut Butter Sandwich Cookies

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Pumpkin Cranberry Pecan Upside Down Cake

Yield: 8-10

Ingredients:

8 ounces (2 sticks or 16 Tbsp) unsalted butter
1 cup packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped pecans, toasted
2 eggs
1 cup pumpkin puree
6 Tbsp vegetable oil
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt

Directions:

Preheat the oven to 350 degrees.

Line the bottom of a 9-inch square pan with parchment paper.

Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth.

Pour the brown sugar mixture into the bottom of the cake pan.

In a medium bowl combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.

In a large bowl, whisk together the eggs, pumpkin puree and oil.

Sift together the flour, sugar, baking powder, cinnamon and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

Bake until a skewer inserted in the middle comes out clean, 35-40 minutes.

Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.

Recipe from Martha Stewart

I’m using this cake as my monthly What’s Baking challenge. Be sure to check out Catherine’s blog for the roundup later this month.

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13 Responses to “Fresh Strawberry Cupcakes with Cream Cheese Frosting”

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    1
    SimplySweeter — May 5, 2010 at 11:56 am

    Oh yum Jen! These look absolutely delicious! What a great July 4th treat…..maybe split them and serve ’em up like a Strawberry Shortcake??? Yum.

    http://www.simplysweeter.blogspot.com

  2. #
    2
    KV — May 5, 2010 at 2:35 pm

    Hi Jen, by any chance do you remember about how many strawberries you used for the recipe and also for filling? I have maybe 10-15 strawberries at home that need to be used asap and wondered if that was enough?

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    3
    Jen — May 5, 2010 at 2:37 pm

    KV – Sorry I don’t. We had a big thing of strawberries in the fridge that Hubby had cut up for us to snack on. I would say it was less than a pint, but pretty close to a pint? Not really sure. Sorry I can’t be more help.

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    hannah! — May 5, 2010 at 4:47 pm

    strawberries are my favorite fruit ever! in my opinion, they always should be enjoyed fresh no matter what. even in desserts! 😀 your cupcakes look great, by the wayaoh

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    5
    Cupcake Activist — May 5, 2010 at 5:03 pm

    I’ve heard that strawberry cake doesn’t end up being that sweet, but maybe the addition of fresh strawberries on top changes things. I’m a huge strawberry fan, so I’m anxious to try this.

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    Jen — May 5, 2010 at 5:24 pm

    Cupcake Activist – I could definitely see that the batter itself might not be that sweet. I thought they were great with the additional strawberries added in.

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    Kerstin — May 5, 2010 at 8:07 pm

    This looks divine. I made the Sky High strawberry cake with frozen berries and I thought it was really good, but I’d like to try again with fresh ones too! Your hubby has some very luck coworkers 🙂

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    Brisbane Baker — May 6, 2010 at 11:12 am

    Love this recipe.. infact all of your cupcake recipes. I made your Fauxtess cupcakes the other day and turned out wonderfully.. This is now on my wish list. :

    http://www.brisbanebaker.blogspot.com

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    9
    We Are Not Martha — May 6, 2010 at 2:42 pm

    These look so simple and beautiful! I love strawberry cake and I especially love the way the fresh strawberries look inside 🙂

    Sues

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    Miss. Tarrah Dame — May 19, 2010 at 2:17 am

    cant go wrong with strawberry…just made strawberry marscapone filled cupcakes myself! 🙂
    http://cuppycakebakes.blogspot.com

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    soohyunee — May 25, 2010 at 12:01 am

    I love how you frosted these cupcakes!! did you start from the inside and go out with a 1M tip?

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    Jen — May 25, 2010 at 12:03 am

    Yes, soohyunee, to make the rosette, I started in the center and swirled around to the outside.

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    13
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