Thinking About Thanksgiving: Pumpkin Cran-Cherry Up-side Down Cake

Angie Walker

By
@AngieWalker

All the flavors of Thanksgiving are in there.


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Rating:

Comments:

Serves:

12

Prep:

30 Min

Cook:

30 Min

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy