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Mini Pumpkin Praline Upside Down Cakes

These Mini Pumpkin Praline Upside Down Cakes are the perfect little dessert for your Thanksgiving dessert table this year!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 6 Mini Cakes
Author: MaryAnn Dwyer



  • 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


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.