pumpkin upside down cake
Pumpkin Upside Down Cake
Servings Prep Time
8-12servings 30minutes
Cook Time
40-45minutes
Servings Prep Time
8-12servings 30minutes
Cook Time
40-45minutes
Ingredients
Cake
Topping
Instructions
Cake Batter
  1. Preheat oven to 350°.
  2. In a medium bowl, whisk dry ingredients together. Set aside.
  3. In a stand mixer or a large bowl, cream the 6 tablespoons of shortening.
  4. Add granulated sugar to the creamed shortening and on medium, beat until light and fluffy.
  5. On low, add eggs, one at a time, beating to incorporate each before adding the next, to the shortening mix.
  6. On low, add vanilla extract and pumpkin purée beat until just incorporated.
  7. A 1/4 cup at a time, add the dry ingredients to the bowl, beating on low until completely incorporated. The cake batter will be thick.
  8. Set cake batter aside and assemble the cake topping.
Topping
  1. In a small bowl, melt one tablespoon of butter substitute and mix with 1 tablespoon of granulated sugar.
  2. Add the fresh cranberries to the bowl and mix until the cranberries are well covered. Microwave on high for two minutes. Set aside to cool.
  3. In a medium sized bowl, measure out the lemon juice.
  4. Peel and core and thinly slice the pears. Add to the lemon juice and toss gently until the slices are well coated.
  5. Add the cinnamon to the bowl and gently toss until the pear slices are completely covered.
  6. In a separate bowl, melt the remaining 4 tablespoons of butter substitute. Add the light brown sugar to the bowl and stir until combined.
Cake Assembly
  1. Spray a 9″ round cake pan with cooking spray and cover the bottom with parchment paper.
  2. Spread the brown sugar mixture evenly in the bottom of the cake pan on top of the parchment paper.
  3. With a slotted spoon, remove the pears and cranberries, leaving all liquid behind and place in your desired pattern on top of the brown sugar mixture in the bottom of the pan.
  4. Gently spoon the cake batter on top of the pears and cranberries.
  5. When all the cake batter has been spooned into the cake pan, gently smooth out the cake batter with an inverted spatula or the back of a spoon. Place the full cake pan on a baking sheet to catch any drips when baking.
  6. Bake in a 350° oven for 40-45 minutes or until the cake is firm and a tester inserted into the middle of the cake comes out clean.
  7. Set the pan on a cooling rack for five minutes. After five minutes, carefully invert the cake onto a plate. Remove the parchment paper from the top of the cake and allow the cake to cool completely.
  8. If making ahead, loosely wrap the completely cooled cake in plastic wrap, avoiding contact with the top of the cake and refrigerate until needed.
Recipe Notes

This Pumpkin Upside Down cake recipe is dairy free and gluten free.

Check out our FREE App to help you explore new Dairy Free products at your local grocery store.
Copyright © 2018, JHMJLL, Inc. Photographs, images and logos, Copyright © 2017, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Blu , Illinois, 60044