Pumpkin Upside Down Cake recipe - The Gold Lining Girl (2024)
Pumpkin Recipes
Created On:  |Updated: | 28 Comments|Jump to Recipe
Pumpkin pie on the bottom, buttery cake mix pecan streusel on top. Delicious, easy, simple, and fast to whip up! This Pumpkin Upside Down Cake, or Upside Down Pumpkin Pie, is one of the best and easiest pumpkin recipes. Everyone loves it, and I always get asked for the recipe. It disappears at holidays!
I absolutely LOVE to write. Sometimes when I intend to block out time to focus on laying down some words though, I start to procrastinate. Errrrr. I don’t know why I do this because I truly look forward getting thoughts and stories down, but you know how it goes… open up Facebook real quick, or pin a few cool ideas on Pinterest (where time gets sucked into a black hole, btw)… next thing I know, I’ve lost a half hour! Right now I will FOCUS. I’m totally going to concentrate. Okay, here we go. Thinking about thisPumpkin Upside Down Cake. Now I’m hungry, of course.
I’m all about the pumpkin thingsright now. This Pumpkin Upside Down Cake. It’s also kinda like an Upside Down Pumpkin Pie. Call it what you will, but it ROCKS. I’ve seen other recipes forPumpkin Upside Down Cake, and there’s always a little variation. I’ve tried several, and I always come back to this specific version. It’s the best one. Don’t bother with the others. Save your time. I did the homework for you. THIS is the Pumpkin Upside Down Cakeyou want!
This Upside Down Pumpkin Piecame to me from my cousin’s wife, Lisa. I love Lisa. She’s been a part of our small clan for over 15 years now and we’re so lucky to have her. She brings amazing food to every holiday. That’s really all you need to know to understand why we’re fond of her, but she and I share a lot of the same interests – like baking and crafts – so we often have no shortage of topics to chat about. She’s just so easy to talk to and we can gab about anything under the sun. It’s great.
She brought this Pumpkin Upside Down Cake to Thanksgiving one of the first years we knew her. In her family, they also call this ‘Pumpkin Squishy’. That doesn’t entirely make sense to me.But that’s okay. We embraced the dessert anyway. Then we embraced her… for bringing this recipe into our lives. And today I share it with you all in hopes that you like it as much as we do!
It’s pumpkin pie on the bottom, and a slightly crunchy, super buttery cake mix crust on top! Really more like a streusel. A cake mix streusel with melted butter and pecans. YESSSSS. So good. It’s also SO easy. Prep time takes 10 minutes. You could bust it out in 5 if you’re dedicated and have FOCUS. Ugh. I lack it. Also, the ingredients are all pretty commonand readily available. Most of them already sit in your pantry. This Upside Down Pumpkin Pie recipeis a win all-around. Easy, simple, delicious. Bam.
Pumpkin Upside Down Cake
Pumpkin pie on the bottom, and a cake mix streusel on top.... a buttery, slightly crunchy, cake mix and pecan topping! Soooo easy and quick to prepare, and super delicious. Everyone loves this.
Wow. I wrote that in under 30 minutes by exercising some concentration. If only I could do that with everything in life! AND, I am posting TWICE today. Progress. Major progress toward my blogging goals. If you try this Upside Down Pumpkin Pie recipe, please let me know what you thought!
Related Recipes
Cranberry Pumpkin Upside Down Cake
Upside Down Pumpkin Cake
Homemade Pumpkin Parmesan Gnocchi with Goat Cheese Garlic Sauce Recipe
Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.
Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
Every angel food cake has to be cooled upside down in the pan. Why? Until the cake is completely cooled, its spongy structure hasn't set. Flipping it upside down makes sure it doesn't collapse during that process.
Remember - your batter will not be as stiff as a meringue. Do not grease the angel food cake tube pan (one in which the center tube is higher than the walls of pan and the bottom is removable.) You want the batter to cling to the side while it is rising. A greased pan will not allow the batter to rise.
Egg whites do not need to be at room temperature before beating. In fact, they'll incorporate more air if they're on the cool side, about 60 degrees F. Starting with cold eggs, the whites will warm up to this temperature in 30 minutes to an hour in your kitchen. A stand mixer is a real plus when making angel food cake.
Because they have been pasteurized, liquid egg whites (from a carton) won't work in Angel Food Cake or other desserts like Meringue. The pasteurization process weakens the proteins in egg whites so they won't get stiff like they are supposed to.
The cake is baked until golden and firm, roughly 45 minutes. But with a digital thermometer instead of a toothpick, there's no need to guess—206°F (97°C) and you're done!
Pure vanilla extract and pure almond extract are great options, but you could also try lemon extract or orange extract paired with fresh citrus zest. Although more expensive, vanilla bean paste or fresh vanilla beans will provide even richer flavor to a boxed mix.
It must be cooled UPSIDE DOWN. That's right. Because we're not using a nonstick pan or greasing the pan, the cake won't fall out. This step is crucial to prevent the cake from collapsing when cooling.
But whatever you do, don't try baking angel food cake in a bundt pan. A bundt pan's design is usually too intricate for angel food cakes, which must be cut away from the simple tube pans they're baked in once the cake has cooled.
beaten eggs rely on mechanical shear to link up proteins in egg whites to create a stable foam, but grease of any kind (even eggs' own yolks) collapse the beaten whites by dissolving those links. If you'd greaze the cake pan, the batter would collapse into flat a pancake on the bottom instead of a tall and fluffy cake.
According to Cooking for Engineers, the cake could collapse under its own weight, which is most definitely not the heavenly reward you're aiming for. Turning your freshly baked angel food cake upside down while it cools ensures it will stay light and fluffy, with the heavenly, airy texture you desire.
Angel food cake is one-of-a-kind, and no other cake recipe matches its super fluffy, airy texture. Though it's a type of sponge cake, it differs from other popular recipes because it's traditionally made using no butter or oil in the batter. Instead, beaten egg whites are the secret to its ultra-light texture.
Hobby: LARPing, Kitesurfing, Sewing, Digital arts, Sand art, Gardening, Dance
Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
