Mini Pumpkin Praline Upside Down Cakes

5 from 1 vote

These Mini Pumpkin Praline Upside Down Cakes are the perfect little dessert for the fall season this year! They're a delightful combination of pumpkin and praline flavors!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: cake, Pumpkin

Servings: Mini Cakes

Calories: 861kcal

Author: MaryAnn Dwyer

Ingredients

Topping

1/2 cup (one stick) unsalted butter
3/4 cup light brown sugar, firmly packed
1/4 cup maple syrup
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. maple syrup
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 maple syrup. 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 maple syrup 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.

Notes

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.

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