Can’t decide on pumpkin or pecan pie for Thanksgiving? Make this delicious cake instead! Moist and tender pumpkin cake with a crispy pecan crust – so good!
Upside Down Pecan Pumpkin Cake
Ingredients
Pecan topping:
- ½ cup butter
- ½ cup dark brown sugar
- ¼ cup maple syrup
- 1 cup chopped pecans
- Pinch of salt
Pumpkin cake:
- 1/2 cup canola oil
- ½ cup unsweetened applesauce
- ¾ cup dark brown sugar
- ¾ cup white sugar
- 4 eggs
- 1 (15oz) can pumpkin
- 2 tsp. vanilla
- 2 ¾ cups flour
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 Tbsp pumpkin pie spice
Directions
- Preheat oven to 350°F and spray a bundt pan with cooking spray or grease with butter.
- Add butter to a medium saucepan and melt over low heat. Stir in brown sugar, maple syrup, pecans and salt, mixing well.
- Pour into prepared bundt pan.
- Make the cake: Whisk together oil, applesauce and sugars in a bown until combined.
- Add eggs, one at a time, beating well after each addition. Whisk in pumpkin and vanilla.
- In a separate bowl, whisk together flour, baking soda, salt and pumpkin pie spice.
- Add to pumpkin mixture, stirring until no flour remains.
- Pour over pecans in bundt pan.
- Bake for 55-75 minutes until top springs back and a tester inserted into the cake comes out clean.
- Let cool for 5 minutes, then run a knife around the edges of the pan.
- Carefully flip onto a large serving plate.
About the Author: Kampgrounds of America
Kampgrounds of America is the largest system of open-to-the-public campgrounds in the world, with over 500 locations across the United States and Canada. Founded in Billings, MT in 1962, KOA’s family of campground brands – KOA Journey, KOA Holiday and KOA Resort – today serve more than a million camping families each year. KOA is dedicated to “connecting people to the outdoors and each other” by providing people with a variety of camping experiences and the information they need to make the most of their camping trip. Read more of their camping and travel resources by visiting KOA.com/blog.
