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
Pineapple rings and maraschino cherries and nuts, as for pineapple upside-down cake
Set aside while making 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.
14 thoughts on “A New Thanksgiving RECIPE!”
Reblogged this on Living, Loving, and Learning in Ontario Canada.
Thanks for the reblog, Friend! 🙂
your very welcome. I am going to have to try this recipe out. Thanks so much for sharing.
Looks and sounds delicious. Thank you for sharing.
You are totally welcome, Karen! Let me know how it tastes! 😉 (I’m not supposed to eat this, so have to keep up appearances, here!)
You make me smile.
Hardly ever take even a crumb home after a church dinner! 😉
Oooh sounds amazing! Those pineapple rings get me every time.
I’m all about the caramel and the gooey cake stuff just above the pineapple, myself, but THANKS! It is, truly, amazing. 🙂
I would use pecans because I love pecans. Pinning to try soon.
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…