Recipe For Cooking Upside-Down Pumpkin Cake

Toaster Oven Cakes :: Upside Down Cake

Upside-Down Pumpkin Cake

3/4 C. butter, divided
3/4 C. light brown sugar, divided
4 Tbsp. almond liqueur, divided
1 C. toasted sliced almonds
1 C. plus 2 Tbsp. sugar, divided
2 eggs
2 C. pumpkin puree or 1 (16 oz.) can pumpkin, divided
2 C. flour
2 tea. baking powder
1 tea. pumpkin pie spice
1/4 tea. baking soda
1/4 tea. salt
1/3 C. milk
1 C. heavy cream

Melt 1/4 C. butter in a 2-in. deep 10-in. pan or skillet. Stir in 1/4 C. brown sugar and 2 Tbsp. almond liqueur. Mix well. Sprinkle with almonds. Set aside.

Cream remaining 1/2 C. butter with remaining 1/2 C. brown sugar, 1 C. sugar and eggs. Stir in 1 C. pumpkin.

Combine flour with baking powder, pumpkin pie spice, baking soda and salt. Blend into creamed mixture alternating with milk. Carefully spoon mixture over almonds; level top. Bake at 350 degrees for 50 to 55 min. or until cake tests done.

Invert onto rack lined with parchment or wax paper. Cool 15 min.

Place on serving plate.

Whip heavy cream with 2 Tbsp. sugar until stiff. Blend in remaining pumpkin and 2 Tbsp. almond liqueur. Serve pumpkin cream with warm or cool cake.

Makes approximately 10 servings.