Mini Pumpkin Praline Upside Down Cakes

1/2 Cup (One Stick) Butter

3/4 Cup Light Brown Sugar, Firmly Packed

1/4 Cup Tony Chachere's Praline Honey Ham Injectable Marinade

1 Cup Pecan Halves, Roughly Chopped

1/2 Teaspoon Vanilla Extract

 

1 1/2 Cups Cake Flour

1 Teaspoon Baking Powder

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Baking Soda

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Ground Cloves

1/2 Cup Canola Oil

3/4 Cup Light Bown Sugar, Firmly Packed

1/4 Cup Granulated Sugar

2 Large Eggs

1 Tablespoon Tony Chachere's Praline Honey Ham Injectable Marinade

1 Cup Pure Pumpkin Puree

Fresh Whipped Cream, if Desired

1: Preheat oven to 350° F. Spray six ramekins with nonstick cooking spray. Set aside.

2: In a medium saucepan, over medium-high heat, melt the butter. Add the brown sugar and the Tony Chachere's Praline Honey Ham Injectable Marinade. Decrease the heat to medium and stir until the mixutre begins to boil. Once the mixutre begins to boil, cook for 45 seconds, stirring continuously. Remove from the heat and stir in the pecans and the vanilla. Pour evenly into the prepared ramekins. Set aside.

 

1: In a medium bowl, whisk together cake flour, baking powder, cinnamon, baking soda, ginger and cloves.

2: In the bowl of a stand mixer fitted with a paddle attachment, beat the canola oil and sugars until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, scraping down the bowl as needed. Add the Tony's Praline Honey Ham Injectable Marinade and the pumpkin puree.

3: Add the flour mixture until just combined. Do not over mix. Spoon the batter evenly into the ramekins smoothly with a spatula. Bake for 35 minutes or until a tester inserted in the center of cake (not down to the topping) comes out clean.

4: Transfer the cakes to a wire rack to cool for 5 minutes. Invert the cakes onto serving plates, scaping any remainder of topping onto top of cakes. Serve warm with fresh whipped cream, if desired.