There is something utterly magical about the Pumpkin Upside-Down Cake with Maple Walnut Caramel and Cream Cheese Frosting Recipe that makes it stand out as an autumnal showstopper. This luscious cake combines the warm spices of pumpkin pie spice with the rich, buttery crunch of maple walnut caramel on the bottom, which transforms into the top once you invert the cake. Topped with a dreamy cream cheese frosting sweetened with real maple syrup, each bite delivers a perfect balance of moist, spicy, nutty, and sweet flavors that will have you savoring every forkful. If you’re looking for a dessert that feels like a hug on a plate, this recipe is the one to try.

Ingredients You’ll Need

The image shows a close-up of a metal pot with a shiny silver inside, filled with a thick light brown liquid. On top of the liquid, there is a dense layer of chopped walnuts scattered evenly, covering the surface. The background is a white marbled texture, and the pot is on a stove. The walnuts are light beige with some darker brown pieces, giving a rough and crumbly texture looking like a crunchy topping. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Pumpkin Upside-Down Cake with Maple Walnut Caramel and Cream Cheese Frosting Recipe are simple, yet each plays a crucial role in creating the perfect harmony of flavors and textures. From the fragrant pumpkin pie spice that brings that iconic fall warmth to the crunchy walnuts adding a satisfying bite, every component is essential.

Butter: Used in different parts to add richness and help create that luscious caramel and moist cake crumb.
Light brown sugar: Adds deep caramel notes and moistness in both the topping and the cake batter.
Heavy cream: Smooths and enriches the caramel sauce for a glossy finish.
Maple syrup: Brings natural sweetness with a subtle woodsy flavor that pairs perfectly with walnuts and pumpkin.
Walnuts (crushed): Provide a crunchy texture and earthy flavor that contrasts beautifully with the soft pumpkin cake.
All-purpose flour: The structure base for the cake, helping it rise and hold its tender crumb.
Pumpkin pie spice: Essential for that signature warm and spicy pumpkin flavor.
Baking powder: Helps the cake rise to fluffy perfection.
Kosher salt: Enhances the sweetness and deepens all flavors.
Eggs: Provide moisture and help with structure and binding.
Pumpkin purée: The star ingredient lending moistness, color, and classic pumpkin flavor.
Whole milk: Balances moisture and tenderness in the cake batter.
Vanilla extract: Adds a subtle sweetness and aroma that ties all elements together.
Cream cheese: Forms the tangy base for the luscious frosting.
Powdered sugar: Sweetens and thickens the frosting for an indulgent finish.
Cinnamon (optional): A light sprinkle at serving adds a cozy touch and beautiful aroma.

How to Make Pumpkin Upside-Down Cake with Maple Walnut Caramel and Cream Cheese Frosting Recipe

Step 1: Prepare the Maple Walnut Caramel

Begin by preheating your oven to 350ºF and lightly greasing a 9-inch round cake pan—this sets the stage for an easy release later. In a small pot, melt 4 tablespoons of butter over medium heat. Once melted, stir in ½ cup of light brown sugar and cook for about 3 minutes as the sugar dissolves, becoming fragrant and slightly darker. Lower the heat and whisk in heavy cream and maple syrup, simmering for another minute until silky smooth. Fold in the crushed walnuts, then pour this luscious mixture evenly into the cake pan. Pop it in the fridge for 15 minutes to let it set—you’re already halfway to caramel heaven.

Step 2: Make the Pumpkin Spiced Batter

While the caramel chills, mix together your dry ingredients: sift ¾ cup of all-purpose flour, 1 tablespoon pumpkin pie spice, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt. In a separate large bowl, cream together 4 tablespoons of butter and ½ cup brown sugar until fluffy. Beat in 2 eggs until smooth, then add 1 (15-ounce) can of pumpkin purée. Gradually incorporate half of the dry ingredients into the mixture, followed by the remaining dry ingredients, ¾ cup whole milk, and 1 teaspoon vanilla extract. Beat gently just until combined — avoid over-mixing to keep the cake tender.

Step 3: Assemble and Bake

Retrieve your chilled pan from the fridge and pour the pumpkin batter over the walnut maple caramel layer. Spread it evenly with a spatula, then slide the pan into your preheated oven. Bake for 50 to 60 minutes until the cake reaches an internal temperature of 200ºF to 205ºF. Resist the urge to rely solely on a toothpick, as this dense cake may feel a little sticky but is perfectly cooked! Once done, let the cake rest at room temperature for 30 to 45 minutes; this helps everything settle beautifully.

Step 4: Invert and Cool

Place a large serving plate on top of the cake pan, then carefully flip it over to release the cake with its stunning maple walnut caramel now atop. Let it cool completely before moving on to frosting—it’s worth the wait for a clean and elegant presentation.

Step 5: Prepare the Cream Cheese Frosting

In a mixing bowl, combine 4 ounces of cream cheese, 4 tablespoons butter, 3 tablespoons maple syrup, and ¾ teaspoon kosher salt. Beat until smooth and creamy. Gradually add 2 cups sifted powdered sugar, continuing to mix until silky and spreadable. This frosting perfectly balances the spicy pumpkin and caramel’s sweetness with tangy richness.

Step 6: Frost the Cake

Transfer the frosting to a piping bag fitted with a star tip for pretty decorative swirls, or simply spread it with a spatula for a rustic vibe. Be generous and cover the top evenly, then optionally sprinkle with a bit of cinnamon for that extra cozy aroma.

How to Serve Pumpkin Upside-Down Cake with Maple Walnut Caramel and Cream Cheese Frosting Recipe

A slice of pie sits on a white plate with a decorative edge, placed on a white marbled surface. The pie has three distinct layers: the bottom layer is a dense, golden-brown crust; the middle layer is a smooth, light brown filling; the top layer is a thick layer of creamy white frosting with visible knife texture and a dusting of brown spice. On the right side of the pie, there is a rough layer of chopped nuts mixed into a sticky topping. A silver fork lies behind the pie slice. Small brown spice specks are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation and boost flavor, try a light dusting of ground cinnamon or a sprinkle of finely chopped toasted walnuts on the frosting. A drizzle of pure maple syrup can add a glossy, sweet shine and an inviting aroma that will draw everyone in.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For a beverage, try a hot cup of cinnamon-spiced chai or a smooth latte to complement the cake’s warm spices beautifully.

Creative Ways to Present

Think beyond the slice! This Pumpkin Upside-Down Cake with Maple Walnut Caramel and Cream Cheese Frosting Recipe makes great mini cakes too. Bake batter in individual ramekins topped with the caramel and walnuts for stunning single servings. You can also serve slices garnished with candied walnuts or a sprinkle of edible gold dust for a festive touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate to keep the cream cheese frosting fresh but bring the cake back to room temperature before serving for best texture.

Freezing

You can freeze this cake either frosted or unfrosted. Wrap it well in plastic wrap, then foil, to avoid freezer burn. Frozen cake lasts up to one month. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.

Reheating

This cake is best enjoyed at room temperature, but if you like it warm, gently microwave a slice for 15 to 20 seconds. Avoid overheating as it can melt the frosting and dry out the cake.

FAQs

Can I use a different type of nut instead of walnuts?

Absolutely! Pecans or hazelnuts work great and complement the flavors beautifully. Just make sure to toast and crush them for that perfect crunch.

Is canned pumpkin purée the best choice for this recipe?

Canned pumpkin purée is convenient and consistent, making it ideal for this cake. If you prefer homemade purée, ensure it is smooth and well-strained for the best texture.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. You might need to adjust baking time slightly, so keep an eye on it.

How long does this cake keep fresh with the cream cheese frosting?

With cream cheese frosting, it’s best to consume the cake within 2 to 3 days when stored in the refrigerator to enjoy optimal flavor and texture.

Can I prepare the caramel topping in advance?

You sure can! Make the maple walnut caramel a day ahead and store it in the fridge. Warm it gently before assembling the cake to make pouring easier.

Final Thoughts

If you’re craving a dessert that captures the essence of fall while delivering rich, comforting flavors and textures, this Pumpkin Upside-Down Cake with Maple Walnut Caramel and Cream Cheese Frosting Recipe is an absolute must-try. It’s the kind of recipe that feels special enough for celebrations yet straightforward enough to enjoy any cozy evening. Give it a go and watch it become your new favorite seasonal indulgence!