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photo Cranberry Pumpkin Upside-down Cake Recipe | Say Mmm

Cranberry Pumpkin Upside-down Cake

Caramel-coated walnuts and cranberries top this tender cake. It's very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake looks and tastes best the day it is made. To toast the walnuts, bake in a 350
9 Servings - 1 hr 10 min - myrecipes.com
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Servings:9  | Calories:442 | Total Fat:22g  | Chol:59mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 6g
30 %
Total Carb 59g
20 %
Fiber 4g
16 %
Sugars 37g
---
Cholesterol 59mg
20 %
Sodium 239mg
10 %
Protein 6g
12 %
Calories:
48% Others combined
19% Granulated sugar
17% All-purpose flour
15% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1/4 cup butter, plus more for pans
1/2 cup firmly packed light brown sugar
1 tablespoon dark or light rum
1 1/3 cups cranberries (see Notes)
2/3 cup toasted coarsely chopped walnuts (see Notes)
2 large eggs
1 cup canned pumpkin
1/3 cup canola or other vegetable oil
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Lightly sweetened softly whipped cream

 Directions : View recipe directions on myrecipes.com
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