A New Thanksgiving RECIPE!

Pineapple Upside Down Cake

Well, actually, I’ve hoarded this one for ages, but have finally decided to share it with my friends.

It’s a totally adaptable pumpkin cake, one you can make to suit yourself.

And it’s delicious.

And it’s easy.

And it’s lo-cal. (NOT!)

Here it is:

Pumpkin Upside-Down Cake

Prepare pan, first:

1 stick melted butter (not margarine)
1 cup brown sugar

Mix together and spread over bottom of 9″x13″ pan.  If desired, add over that:

1 cup pecan halves
OR
Pineapple rings and maraschino cherries and nuts, as for pineapple upside-down cake

Set aside while making batter.

Batter:

2 cups sugar
1 can pumpkin (about 2 cups)
1 cup melted butter (2 sticks) (not margarine)
4 eggs, beaten
2 1/4 cups all-purpose flour
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 c. flaked coconut (optional)
1/2 c. chopped pecans (optional)

Combine sugar, pumpkin, butter, and eggs. Beat 1 minute at medium speed. Combine the next 5 ingredients. Add to pumpkin mixture and beat 1 minute. Stir in nuts and coconut, if desired. Pour batter into prepared pan. Bake at 350 degrees for 35-45 minutes, until done. Use toothpick test for doneness.

When done, cool right side up, for ten minutes. Loosen edges with knife and invert over heat-safe platter or jelly-roll pan. Allow cake pan to remain over cake for about 5 minutes, until caramel dribbles down sides of cake, then remove.

Serve slightly warm or completely cool.

What I love about this one is that you don’t have to serve it for Thanksgiving if you don’t want to. Just take it to a church dinner and STAND BACK!

Oh! Also check out the other Thanksgiving recipes on Home’s Cool! by clicking here and scrolling down to the bottom.

_____________

*Photo credit: Wikipedia.

Published by Katharine

Katharine is a writer, speaker, women's counselor, and professional mom. Happily married over 50 years to the same gorgeous guy. She loves cooking amazing homegrown food, celebrating grandbabies, her golden-egg-laying hennies, and watching old movies with popcorn. Her writing appears at Medium, Arkansas Women Bloggers, Contently, The Testimony Train, Taste Arkansas, Only in Arkansas, and in several professional magazines and one anthology.

14 thoughts on “A New Thanksgiving RECIPE!

    1. Thanks a lot for pinning it!
      I am a pecan lover, too, and the typical “upside down” topping, here, makes it a lot like pecan pie. Mmm! However, I was shocked at how delicious pineapple slices could also be. 🙂 I’ve never actually tried the maraschino cherries. Heh heh…

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