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

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4.1 from 73 reviews

  • Author: Ava
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings

Description

This Pumpkin Upside-Down Cake is a delightful fall dessert featuring a rich caramel and walnut topping beneath a moist pumpkin-spiced cake, finished with a smooth maple cream cheese frosting. Perfect for holiday gatherings or cozy nights, it combines warm spices, buttery caramel, and creamy frosting for an indulgent treat.

Ingredients

Caramel and Topping

  • 4 tablespoons butter
  • ½ cup light brown sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons maple syrup
  • 1 cup walnuts, crushed

Cake Batter

  • ¾ cup all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 4 tablespoons butter, room temperature
  • ½ cup light brown sugar
  • 2 eggs
  • 1 (15-ounce) can pumpkin purée
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract

Frosting

  • 4 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 3 tablespoons maple syrup
  • ¾ teaspoon kosher salt
  • 2 cups powdered sugar, sifted
  • Cinnamon (optional, for serving)

Instructions

  1. Make the caramel: Preheat your oven to 350ºF. Lightly grease a 9-inch round cake pan and set it aside. In a small pot over medium heat, melt 4 tablespoons of butter. Once melted, add ½ cup of light brown sugar and stir to combine. Cook this mixture for 3 minutes, stirring occasionally, until the sugar dissolves and darkens slightly.
  2. Add cream, syrup, and walnuts: Turn the heat to low and whisk in 2 tablespoons of heavy cream and 2 tablespoons maple syrup until the mixture is smooth. Let it simmer for 1 minute, then stir in 1 cup crushed walnuts. Remove from heat.
  3. Prepare the pan: Pour the caramel and walnut mixture evenly into the prepared cake pan. Smooth out the top and refrigerate for 15 minutes to set.
  4. Prepare dry ingredients: In a small bowl, sift together ¾ cup all-purpose flour, 1 tablespoon pumpkin pie spice, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt. Set aside.
  5. Cream butter and sugar: In a large bowl, use an electric hand mixer to cream 4 tablespoons room temperature butter with ½ cup light brown sugar until light and fluffy. Add 2 eggs and beat until smooth.
  6. Add pumpkin and dry ingredients: Mix in the 15-ounce can of pumpkin purée and half of the sifted dry ingredients, beating until just combined. Then add the remaining dry ingredients, ¾ cup whole milk, and 1 teaspoon vanilla extract, beating again until just combined without over-mixing.
  7. Assemble cake: Remove the cake pan from the refrigerator and pour the batter evenly over the caramel and walnut layer, smoothing the top.
  8. Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. The cake is done when it reaches an internal temperature of 200ºF to 205ºF. Use an instant-read thermometer to check doneness rather than relying on a toothpick.
  9. Cool the cake: Allow the cake to stand at room temperature for 30 to 45 minutes; it should remain warm to the touch.
  10. Invert the cake: Carefully place a large plate over the cake pan and invert the cake onto the plate. Let the inverted cake cool completely before frosting.
  11. Make the frosting: In a mixing bowl, beat together 4 ounces cream cheese, 4 tablespoons butter, 3 tablespoons maple syrup, and ¾ teaspoon kosher salt on medium speed until smooth. Gradually add 2 cups sifted powdered sugar and continue beating until frosting is smooth and fluffy.
  12. Frost the cake: Transfer the frosting to a piping bag fitted with a star tip to pipe decorative swirls, or use a spoon or rubber spatula to evenly spread the frosting over the cooled cake.
  13. Serve: Optionally, sprinkle cinnamon over the frosted cake for extra flavor. Slice and enjoy your delicious pumpkin upside-down cake!

Notes

  • Ensure the cake’s internal temperature is between 200ºF and 205ºF for perfect doneness.
  • Do not over-mix the batter to keep the cake tender.
  • Chilling the caramel topping ensures it sets properly under the cake batter.
  • The frosting softens when warmed; keep it refrigerated if not serving immediately.
  • Walnut quantity and size can be adjusted for texture preferences.
  • Use whole milk for the richest cake texture; low-fat milk may alter the moistness.
  • If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pumpkin-upside-down-cake-with-maple-walnut-caramel-and-cream-cheese-frosting-recipe/