Recipes > Dessert

Mini Pumpkin Praline Upside Down Cake

Prep Time

20 minutes

Cook Time

35 minutes

Servings

4-6 people

These Mini Pumpkin Praline Upside Down Cakes are the perfect little dessert for your Thanksgiving table! Created by The Beach House Kitchen, you’ll be amazed by their sweet and spicy mix of flavors.

Mini Pumpkin Praline Upside Down Cake

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Ingredients

  • 1/2 Cup Butter (One Stick)

  • 3/4 Cup Light Brown Sugar, Firmly Packed

  • 1/4 Cup Tony’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 Brown Sugar, Firmly Packed

  • 1/4 Cup Granulated Sugar

  • 2 Large Eggs

  • 1 Tablespoon Tony’s Praline Honey Ham Injectable Marinade

  • 1 Cup Pure Pumpkin Purée

  • Fresh Whipped Cream (if Desired)

  • Clear

Directions

Making the Topping (Approximately 2 Cups):

  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’s Praline Honey Ham Injectable Marinade. Decrease the heat to medium and stir until the mixture begins to boil. Once the mixture 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.

Making the Pumpkin Cake (Approximately 3 Cups Batter):

  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 purée.
  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, scraping any remainder of the topping onto the top of the cakes. Serve warm with fresh whipped cream, if desired.

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