Pumpkin Pecan Upside-Down Cakes
Serves 12
35 mins prep
32 mins cook
70 mins total
Soft and tender pumpkin cake with a sticky, sweet pecan topping, finished off with a dollop of cinnamon-spiced whipped cream. These Pumpkin Pecan Upside-Down Cakes are the ultimate fall dessert!
For the Pecan Topping
For the Pumpkin Cake
For the Cinnamon Whipped Cream
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Preheat oven to 350°F. Generously grease twelve 4-ounce ramekins with non-stick cooking spray, place on a baking sheet, and set aside.
Pecan Topping: In a mixing bowl, combine the butter, brown sugar, corn syrup, and vanilla until well combined. Add a scoop of the mixture, measuring about 2 teaspoons, to the bottom of each ramekin and lightly press it down. Add a scoop of pecans, measuring about 2 Tablespoons, and spread them out to cover the entire bottom of the ramekin. Set aside.
Pumpkin Cake: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until fluffy and light in color, about 3 minutes. Add the eggs one at a time and vanilla, combining well after each addition. Scrape the bowl then mix on high for another 20-30 seconds until the mixture is smooth and light in color.
In another bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Add half of the flour mixture and the pumpkin puree to the bowl and mix just until combined. Scrape the bowl and add the remaining flour. With the mixer on low speed, slowly stream in the buttermilk. Scrape the bowl once more and mix one final time on medium-high speed for about 10 seconds.
Divide the batter evenly between the prepared ramekins, filling the ramekins about ¾ full. Bake for 30-32 minutes, or until the center of the cake springs back to the touch (or a toothpick inserted in the center comes out clean).
Cinnamon Whipped Cream: Make the whipped cream while the cakes are baking. In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, and cinnamon. Whip until medium peaks form. Store in the fridge until ready to serve.
Allow the cakes to cool for 10 minutes. Run a spatula around the edge of each ramekin to loosen the cake then carefully flip each one and invert the cake onto a baking sheet lined with parchment paper. Tap the ramekins on the baking sheet a couple of times to help release the cakes. Lift the ramekins off and scoop out any extra pecan topping, adding it to the tops of the cakes.
Serve the cakes warm or room temperature, with a dollop of the cinnamon whipped cream, and enjoy!