Ingredients
Scale
- 3 tbsp butter (for pecan topping)
- ½ cup brown sugar (for pecan topping)
- 2 tbsp corn syrup
- ½ tsp vanilla (for pecan topping)
- 1½ cups chopped pecans
- 6 tbsp butter (for cake base)
- ¾ cup brown sugar (for cake base)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla (for cake base)
- 1½ cups all-purpose flour
- 1 tbsp cinnamon
- 1¼ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk
- 1 cup pumpkin puree
- ¼ cup heavy cream
- 2 tbsp powdered sugar
- Pinch cinnamon (for whipped cream)
Instructions
- Prep: Preheat oven to 350°F. Grease ramekins and place on baking sheet. Mix pecan topping and divide between ramekins with pecans.
- Mix Cake: Cream butter and sugars until fluffy. Add eggs and vanilla. Alternate adding dry ingredients and pumpkin puree, ending with buttermilk.
- Bake: Fill ramekins ¾ full with batter. Bake until center springs back or toothpick comes out clean.
- Finish: Cool 10 minutes, run spatula around edges, invert onto parchment. Make whipped cream and serve.
Notes
- Room temperature ingredients mix more easily and create smoother batter
- Don’t skip the cooling time – hot cakes will break when inverted
- Save any extra pecan topping that sticks to ramekins for garnish
- Press the pecan topping down firmly in ramekins for best results
- Prep Time: 35 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 28g
- Sodium: 285mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
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