Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

thinking about thanksgiving: pumpkin cran-cherry up-side down cake

(1 rating)
AngieWalker avatar
Recipe by
Angie Walker
@AngieWalker
Stryker, OH

All the flavors of Thanksgiving are in there.

►
(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For thinking about thanksgiving: pumpkin cran-cherry up-side down cake

  • 1
    10 oz. jar home-made cherry preserves or store bought
  • 1 c
    dried cranberries (crasins)
  • 1/3 c
    butter, softened
  • 1/2 c
    sweet flaked coconut
  • 2 c
    all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    pumpkin pie spice
  • 1/2 tsp
    baking soda
  • 1/4 c
    butter, softened
  • 1/4 c
    shortening
  • 1 c
    sugar
  • 1 tsp
    vanilla extract
  • 2
    eggs
  • 1/2 c
    canned pumpkin
  • 3/4 c
    buttermilk
  • 1/2 c
    chopped walnuts (opt)

How To Make thinking about thanksgiving: pumpkin cran-cherry up-side down cake

  • 1
    Preheat oven to 350 degrees F. Line 2 - 9 inch cake pans with foil; grease foil. Set aside. In a small saucepan, combine preserves, crasins, and 1/3 c. butter. Bring to boiling, stirring constantly. Remove from heat. Pour mixture equally into baking pans, spreading evenly. Sprinkle equal amounts of coconut on top. Set aside. In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, combine the 1/4 c. butter and the shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Alternately add four mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in (opt) walnuts. Carefully spread batter over preserve mixture in pans. Bake for 30-35 minutes or until toothpick inserted near the center comes out clean (mine took 30 minutes). Cool in pans on wire rack for 5 minutes. Carefully invert onto serving platters, remove foil. Spoon any preserve mixture remaining on the foil onto cakes. Serve warm.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Thinking About Thanksgiving: Pumpkin Cran-Cherry Up-side Down Cake:

ADVERTISEMENT
ADVERTISEMENT