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

Name: Thinking About Thanksgiving: Pumpkin Cran-Cherry Up-side Down Cake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: 1 - 10 oz. jar home-made cherry preserves or store bought; 1 cup(s) dried cranberries (crasins); 1/3 cup(s) butter, softened; 1/2 cup(s) sweet flaked coconut; 2 cup(s) all-purpose flour; 1 1/2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) pumpkin pie spice; 1/2 teaspoon(s) baking soda; 1/4 cup(s) butter, softened; 1/4 cup(s) shortening; 1 cup(s) sugar; 1 teaspoon(s) vanilla extract; 2 - eggs; 1/2 cup(s) canned pumpkin; 3/4 cup(s) buttermilk; 1/2 cup(s) chopped walnuts (opt)

(1 RATING)

71 Pinches 1 Photo

Angie Walker

Stryker, OH

Updated on Oct 30, 2010

All the flavors of Thanksgiving are in there.

Rate

prep time 30 Min

cook time 30 Min

method ---

yield 12 serving(s)

Ingredients

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

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

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.
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