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.
Home's Cool! 