Cranberry Pumpkin Upside-down Cake

Cranberry Pumpkin Upside-down Cake
Photo by Annabelle Breakey

Ingredients

  • ¼ cup butter, plus more for pans
  • Lightly sweetened softly whipped cream
  • 1 cup granulated sugar
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 1/3 cups cranberries (see Notes)
  • + 7 more ingredients
    • 1 teaspoon cinnamon
    • ½ cup firmly packed light brown sugar
    • 2/3 cup toasted coarsely chopped walnuts (see Notes)
    • 1 cup canned pumpkin
    • 1/3 cup canola or other vegetable oil
    • 1 tablespoon dark or light rum
    • 1 ½ teaspoons baking powder

1. Preheat oven to 350°. Butter a 9-in. square pan and line the bottom with parchment paper. 2. In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour mixture into prepared pan, evenly covering the bottom. 3. In a small bowl,...

View full recipe at My Recipes

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