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CHOW: Recipes: Sweet Potato Pumpkin Upside Down Cake

This recipe was part of the Food Fight: Holiday Desserts Challenge which ended Nov 6, 2009 04:00 PM. See winners »

VOTE 2

Sweet Potato Pumpkin Upside Down Cake Recipe

By tsboyd
Difficulty: Easy | Total Time: 1 hour | Active Time: | Makes: 10 servings

A wonderful holiday dessert filled with holiday flavors!

INGREDIENTS
  • 2 sticks butter softened
  • 1 cup brown sugar
  • 1 1/2 cup cranberries
  • 1 cup walnuts
  • 2 eggs
  • 1/2 cup sweet potato puree
  • 1/2 cup pumpkin
  • 1/4 cup + 2TBS vegetable oil
  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup sugar
INSTRUCTIONS
  1. Preheat oven to 350. Grease a 10 inch round pan and line with parchment paper.
    Melt the butter in a microwave in a bowl, combine the brown sugar and mix well. Add to the pan.
    Sprinkle the cranberries and pecans over the mixture.
  2. In a bowl, whisk together eggs, pumpkin, sweet potato, and oil. Sift the dry ingredients together. Add to the pumpkin/sweet potato mixture. Spread the batter over the cranberry/pecan mixture in the pan.
  3. Bake 35-40 minutes till done. Cool for 10 minutes. Flip the cake over onto a platter and remove the pan gently. Cool completely. When completely cooled sprinkle with powdered sugar

Member recipes are not tested by the CHOW food team.

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COMMENT

  • Made this recipe last night with girlfriends. The cake tasted great. We loved the contrast of crunchy nuts to moist cake, sweet topping cut by the tart cranberries. My only complaint is that the butter brown sugar part boiled over in the oven and created a nasty, smoky mess. I am going to reduce the butter next time I make this.