These Mini Pumpkin Praline Upside Down Cakes are the perfect little dessert for your Thanksgiving table this year!
This is a sponsored post on behalf of Tony Chachere’s Famous Creole Cuisine. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
This season, I’m all about pumpkin folks! I can’t get enough.
Truth be told, I sneak in a little pumpkin even before the season starts.
Today’s mini upside down cakes are a delicious combination of pumpkin and praline flavors that are sure to be a hit with all your holiday guests!
I know what you’re thinking. Why is Tony Chachere’s sponsoring today’s post? Am I right?
You know I’m a huge fan of Tony products, so when they came to me and asked me to be a part of their holiday campaign, I was all in. But when they asked me to be in charge of the dessert for the celebration, I have to say, a little panic set in.
I’m somewhat creative in the kitchen, but I thought, what am I going to make using a product from Tony’s?
For dessert.
Hmmmm…
Say hello to Tony’s Praline Honey Ham Injectable Mariande folks. Have you tried it?
Talk about a product that can do double duty. Season your holiday ham AND make an amazing dessert that’s sure to knock your socks off and give you all the cozy fall, holiday feels.
A Few Cook’s Notes for Mini Pumpkin Praline Upside Down Cakes Recipe:
The ramekins I used for the recipes are one cup in size.
Before adding the topping mixture to your ramekins, spray the ramekins with nonstick cooking spray.
Evenly divide the topping mixture among the ramekins and then add 1/2 cup of the pumpkin cake batter to each ramekin.
Cool your cakes for only 5 minutes before turning upside down onto your plates. If any of the topping remains in the ramekin, just scoop out with a spoon onto the top of the cake.
These mini cakes have a topping that’s to die for. A combo of the Tony’s marinade, some butter, brown sugar, pecans and vanilla atop an incredibly moist pumpkin cake flavored with warm cinnamon, pure pumpkin and some additional marinade makes for a delicious cake that Thanksgiving dreams are made of! Enjoy folks!
Mini Pumpkin Praline Upside Down Cakes
Print Recipe Pin RecipeIngredients
Topping
- 1/2 cup (one stick) butter
- 3/4 cup light brown sugar, firmly packed
- 1/4 cup Tony Chachere's Injectable Praline Honey Ham Marinade
- 1 cup pecan halves, roughly chopped
- 1/2 tsp. vanilla extract
Pumpkin Cake
- 1 1/2 cups cake flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 cup canola oil
- 3/4 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tbsp. Tony Chachere's Praline Honey Ham Injectable Marinade
- 1 cup pure pumpkin puree
- fresh whipped cream, if desired
Instructions
Topping (approximately 2 cups)
- Preheat oven to 350 degrees. Spray six one cup ramekins with nonstick cooking spray. Set aside.
- In a medium saucepan over medium-high heat, melt the butter. Add the brown sugar and the Tony Chachere's Praline Honey Ham Injectable Marinade. Decrease the heat to medium and stir until the mixture begins to boil, Once the mixture begins to boil, cook for 45 seconds, stirring continuously. Remove from the heat and stir in the pecans and the vanilla. Pour evenly into the prepared ramekins. Set aside.
Pumpkin Cake (approximately 3 cups batter)
- In a medium bowl, whisk together cake flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the canola oil, and sugars until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, scraping down the bowl as needed. Add the Tony's Praline Marinade and the pumpkin puree.
- Add the flour mixture until just combined. Do not over mix. Spoon the batter evenly into the ramekins smoothly with a spatula. Bake for 35 minutes or until a tester inserted in the center of cake (not down to the topping) comes out clean.
- Transfer the cakes to a wire rack to cool for 5 minutes. Invert the cakes onto serving plates, scraping any remainder of topping onto top of cakes. Serve warm with fresh whipped cream if desired.
That marinade sounds fantastic! I need to check around here to see if any of our grocery stores carry it. Sounds like an easy glaze for ham, and I love that it does double duty in this dessert. Ad this dessert, by the way, looks awesome. Love the photos Mary Ann! Happy almost weekend!
It’s totally delicious Leanne! I hope you can grab a bottle or two! You’d love it for your ham or for your dessert!
That’s some marinade, my friend! Though Thanksgiving is over for the year here in Canada, these delicious cakes would be perfect for any occasion, even a random Thursday night ;) That with some coffee and it’s a match made in heaven! Pinned :)
It is Dawn! Loving it for dinner and dessert!
If these aren’t the cutest desserts ever I don’t know what are! And anything with “praline” in the title is a win for me. Great idea to use the marinade; I’d rather have it in dessert than ham anyway :)
It’s fabulous in both Kelsie! I hope you can grab a bottle or two and give it a try! Thanks so much!
I didn’t use to be all about pumpkin, but I have been making up for lost time the past couple years by eating ALL the pumpkin. ;) These little upside down cakes look just divine, Mare!! Praline anything makes me swoon, so these are right up my ally! And, using Tony’s marinade in these desserts is absolutely brilliant! SO creative! Pinned! Cheers!
I was trying to channel my inner Chey when it came to creativity! It worked, because these mini cakes are da bomb! So perfect with Tony’s marinade! Hope you have a chance to give them a try Chey!
Well darn! I was excited to make this recipe until I got to the part about having to use this marinade. They don’t sell this product in Canada, so what could one substitute?
Tony’s is available online too Colleen!
OMG what a great idea girl. I have never seen this marinade but will have to look for it. Perfect treat for a cool night with hot tea!
Perfect with hot tea Karen! These disappeared quickly here!
These are so great, love the sound of that marinade!
Perfect for dinner or dessert Matt!
I mean. Could these BE any cuter or more delicious?!?!?!
Thanks Jennifer! They were a hit with our friends!
These beauties make me order marinade on line to enjoy during favourite season ! Thank you for the idea !
Woohoo! Hope you enjoy them!
Who knew they made this injectable? Love how you turned it into a dessert! These look so tasty!
It’s so good Leigh Ann!
I love Tony’s products too!! These are just so cute and creative!
Aren’t they the best Natasha?! Thanks so much!
These look so delicious and how creative to use the marinade for it! Perfect seasonal treat :)
Thanks Jennifer!
What a versatile marinade! And these little desserts would be welcome at any Thanksgiving table (especially mine!)
It really is Marissa! Hope you give them a try!
Whoever said marinades are just for meat, never thought to use them with baking! Definitely like the creativity with this dessert! Good work!
Thanks so much Kevin! Tony’s marinade worked perfectly with these!
A spicy kick for these sweet little cakes! What a great idea… and so creative. Well done on such a challenge!
Thanks so much Traci!
What a creative use for a marinade! These cakes look delicious. I love mini sized desserts. It keeps me from eating too large of a portion….uh…unless I eat more than one! :)
You might eat more than one Kathy…just sayin’!
You had me at praline :) These look so delicious! So clever to use the praline marinade in the sauce!
They’re so incredibly delish Kelly!
How adorable are these cakes, they look so delicious!
I was dying to take a little bite when I was photographing! Hence the photo of the cut into cake Laura! I couldn’t help myself! Tony’s Injectable marinade worked perfectly!
These look decadent! And I love how you’re multi-purposing the marinade. It sounds amazing and I’m going to have to get some of that now. Yum!
They really are delicious Cindy! I hope you give them a go! That marinade worked perfectly!
If I don’t have ramekins, what pan size would you recommend to make one cake instead of individual ones? 8×8 perhaps?
Thanks! These look delicious!
Hi Sara. I’ve only used the ramekins for this recipe, but you could probably use an 8×8. Perhaps try to bake 30 minutes and then check by inserting a toothpick in the center of the cake. Continue to bake until toothpick comes out clean. Enjoy!