Cranberry Pumpkin Upside-down Cake

Annabelle Breakey; Dan Becker
Caramel-coated walnuts and cranberries top this tender cake. It's very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake looks and tastes best the day it is made. To toast the walnuts, bake in a 350° oven until golden, 7 to 10 minutes. If using frozen cranberries, measure while frozen, then thaw before using.
Yield: Makes 9 servings
Ingredients
- 1/4 cup butter, plus more for pans
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon dark or light rum
- 1 1/3 cups cranberries (see Notes)
- 2/3 cup toasted coarsely chopped walnuts (see Notes)
- 2 large eggs
- 1 cup canned pumpkin
- 1/3 cup canola or other vegetable oil
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Lightly sweetened softly whipped cream
Preparation
1. Preheat oven to 350°. Butter a 9-in. square pan and line the bottom with parchment paper.
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.
3. In a small bowl, combine cranberries and walnuts; arrange evenly over brown sugar mixture.
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.
5. Bake until a skewer inserted in the center of cake comes out clean, 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. Remove pan and parchment, and let cool at least 20 minutes. Serve slightly warm or cool, with whipped cream.
Note: Nutritional analysis is per serving.
Nutritional Information
- Calories:
- 423 (43% from fat)
- Protein:
- 5.2g
- Fat:
- 20g (sat 4.9)
- Carbohydrate:
- 56g
- Fiber:
- 2.1g
- Sodium:
- 225mg
- Cholesterol:
- 62mg
Member Ratings and Reviews
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Wonderful flavor, light texture! It's not as spicy as pumpkin bread, so the actual flavors of pumpkin, cranberries and nuts come through. I've made this about a dozen times, substituting pecans for the walnuts. Much better the first day - fortunately, we almost never have leftovers... Great for potlucks and tea parties!11/13/09
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I made this recipe for a small dinner party last night and it was very easy and good! Not sure why the previous reviewer thought it lacked flavor but I would make this again in a heart beat. As the recipe says it is bes the day of....and warm out of the oven even better.12/20/07




