Pumpkin Upside Down Cake for your holiday table this year!

A new spin on the traditional Pineapple Upside Down Cake!
Ultra moist pumpkin cake with caramelized pumpkin in every bite, brown sugar and all the fall spices!

Baked into individual bundt pans because I just love the look of mini upside down cakes!

But you can make the entire recipe into one family style cake instead!

Sauteed bites of pumpkin with more fall spice

Besides you have to fill that hole in the center with something right??

Fluffy toasted marshmallow is the perfect topping tying this whole dessert together!

Vegan whipped cream would be an equally delicious topping!

WATCH HOW TO MAKE PUMPKIN UPSIDE DOWN CAKE

Notes for Success

Using butternut squash interchangeably with pumpkin is always my preference. They are much easier to come by and also easier to handle with the same taste if not better!. My butternut squash weighed 2.5 lbs before peeling and seeding

Making Italian Meringue for the vegan marshmallow is really easy and so delicious, follow along in the video here for Italian Meringue Buttercream except you will not be adding the butter addition!

Cream of Tartar is not essential for making the meringue so if you cannot get it simply leave it out. Wiping the mixer bowl with lemon juice before whipping is another way to implement the acid for strengthening the meringue which is the role cream of tartar plays

Pumpkin Upside Down Cake

Be sure to read the Notes for Success section above the recipe!

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 25

Total Time 1 55

Servings

Ingredients

For the Pumpkin Cake

¾ cup Plant Milk 188ml
1 cup Canned Pumpkin 240g
½ cup Granulated Sugar 100g
¼ teaspoon Salt
½ cup Veg Oil or melted vegan butter 113g
2 teaspoons Vanilla Extract 10ml
½ teaspoon Pumpkin Pie Spice
1¾ cups All Purpose Flour 218g
3 teaspoons Baking Powder

For the Upside Down Layer:½

1 Medium Squash
3 Tbs Vegan Butter 42g
6 Tbs Light Brown Sugar 75g

Optional Pumpkin Compote:

1½ cups Remaining squash
1 Tbs Vegan Butter 14g
¼ teaspoon Pumpkin Pie Spice
2 Tbs Light Brown Sugar 28g
2 Tbs Brandy *optional 30ml

For the Aquafaba Topping: *optional

¾ cup Aquafaba 188ml
1 cup Granulated Sugar 200g
⅓ cup Water 80ml
pinch Cream of Tartar

Instructions

Peel & remove the seeds from your squash and then cut slices no more than ¼" thick rounds to fit into the bottom of the mini bundt pans by using biscuit cutters to make a perfect fit & also to cut out the center hole
First spray your pan generously with pan grease and then with the ingredients listed under "For the Upside Down Layer" melt the 3 Tbs of vegan butter
In the bottom of each bundt pan pour ½ Tbs of the melted vegan butter & sprinkle 1 Tbs of the sugar over the butter
Next place the slice of butternut squash that has been cut to fit perfectly
Preheat the oven to 350°F & prepare the pumpkin batter by placing the brown sugar, salt & spices along with the melted vegan butter & plant milk together in a large mixing bowl & whisk to a smooth batter
Add the pumpkin & vanilla extract & whisk smooth
Add the flour & whisk vigorously to develop the batter (about 30 strokes)
Divide the batter equally between all the prepared 6 pans & bake immediately in the preheated oven for approximately 25 minutes or when a toothpick inserted comes out with moist crumbs, not raw batter
Cool for about 10 minutes in the pans then turn them out onto a parchment paper to catch any excess drips from the sugar glaze
Allow to cool while you prepare the optional pumpkin compote with the remaining squash
Dice the pumpkin/squash to small pieces while you heat a large saute pan with the vegan butter
Once the butter is melted, add the diced squash & sugar & cook stirring occasionally until it is starting to brown
Add the spice then add the optional brandy to deglaze the pan
Cook to tender, serve with the upside down cake by filling each cavity with pumpkin compote & top with aquafaba marshmallow toasted! By following the video & instructions listed on the recipe for Italian Meringue linked above the recipe ingredients

Notes

Be sure to read the Notes for Success section above the recipe!

Storage Pumpkin Upside down cakes can be kept at room temperature for up to 1 day . For longer storage keep refrigerated for up to 3 days bring to room temp before serving

Tried this recipe?Let us know how it was!