For the Pecan Topping (which will go in bottom of cake pan for now)
For the Cake
1cuppure canned pumpkin
1tsppure vanilla extract
1 ¼cupsall-purpose flour
1 ½tspbaking powder
1 ½tspbaking soda
For the Bourbon Caramel Glaze
Grease a 9” round cake pan. Line the bottom with a 9” parchment paper circle, and then spray it with nonstick cooking spray. Set aside.
Make the Pecan Topping
Melt the butter in a pan over medium heat. Add the brown sugar and stir until bubbly. Carefully add the bourbon, and continue stirring as the mixture bubbles for another minute or so, giving the bourbon time to burn off.
Add the pecan halves to the round pan, creating a pretty design. Remember, this will be the top of your pumpkin cake when you eventually flip it upside down.
When you have the pecans in place, carefully drizzle the bourbon caramel sauce over the pecans. Be sure you go slow with this step, so as not to displace the pecans. When the sauce hits the cool pan, it will firm up quickly and hold the pecans in place.
Make the Pumpkin Cake
Preheat the oven to 350 degrees.In a large mixing bowl, blend the melted butter, pumpkin, sugar, eggs, and vanilla until combined.In another bowl, sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.Slowly add dry ingredients to the wet and mix just until combined. Add batter by spoonfuls to the round pan, on top of your pecan layer. Use an offset spatula to spread evenly to the edges of the pan.
Place pumpkin upside-down cake into the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted in the middle comes out clean.When cake is done baking, allow it to cool for about 5 minutes. Run a knife around the edges to loosen from the pan. Place a serving plate on top of the pan, then invert the cake, to remove it from the pan as you flip it upside-down. Gently remove the parchment paper, being careful not to disturb the pecans.
Make the Bourbon Glaze
Melt the butter in a small pan, and then add the brown sugar. Stir until it's bubbling, and then add a little more bourbon! Stir over medium heat until it all melts together creating a pourable glaze.You can pour the glaze over the whole cake, if you'll be serving it to a crowd, or you can slice the cake and drizzle it over the individual pieces.Top each slice with fresh whipped cream to serve.
This cake is best served warm, so the glaze melts down the sides of the pumpkin upside-down cake.
If you're not eating it right away, or if by some small chance you have leftovers, the cake should be stored in the fridge, covered.
Allow cake to come to room temp before enjoying, or warm a slice in the microwave for a few seconds.
If you are making this cake for entertaining, you can easily make it the day ahead. It's best, however, to make the bourbon caramel sauce right before serving, and drizzle it on while it's warm.
Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.