Need a cozy autumn dessert to bring to Thanksgiving? This pumpkin upside-down cake delivers all the best fall flavors with a maple-walnut caramel and an irresistible salted maple cream cheese frosting.
Thanksgiving dessert of the year? This spiced pumpkin cake with maple-walnut caramel and salted maple cream cheese frosting says yes.
If you love pumpkin desserts, this pumpkin upside-down cake brings all the fall comfort in each bite. The base is a soft, warmly spiced pumpkin cake made with real pumpkin purée and cozy pumpkin pie spice. It’s poured over a layer of maple-walnut caramel, which turns glossy and beautiful once flipped.
I finish the upside-down cake with the most outrageously delicious salted maple cream cheese frosting. The walnuts add crunch, the caramel adds richness, and the pumpkin cake ties it all together. It’s an impressive but simple fall dessert you can easily make for Thanksgiving, a weekend baking project, or any time you want something cozy and comforting.
This cake brings all the best autumn flavors: a mix of sweet and salty maple, walnuts, silky pumpkin, and warm spice. What I love most about this cake is that it’s almost a custard cake. It’s moist, decadent, and not overly dense.
How to make this pumpkin upside-down cake
What you need
Maple-walnut caramel: Butter, light brown sugar, maple syrup, heavy cream, and crushed walnuts form a sticky caramel layer that becomes the top of the cake once inverted.
Pumpkin cake: Pumpkin purée, pumpkin pie spice, brown sugar, flour, baking powder, butter, eggs, milk, and vanilla extract create a soft, moist pumpkin cake that stays tender even after baking for nearly an hour.
Salted maple cream cheese frosting: Cream cheese, butter, maple syrup, powdered sugar, and kosher salt whip into a sweet and salty maple-scented frosting that you’ll have a hard time not eating entirely before you frost the cake (trust me).
How to make it
Step 1: Make the maple-walnut caramel.
Melt the butter and brown sugar until glossy, whisk in the heavy cream and maple syrup, and stir in the walnuts. Spread the caramel into a greased 9-inch cake pan and chill briefly.
Step 2: Mix the dry ingredients.
Sift the flour, pumpkin pie spice, baking powder, and salt together in a small bowl.
Step 3: Cream the butter and sugar.
Beat the butter and brown sugar until light and fluffy, then add the eggs and mix until smooth.
Step 4: Finish the batter.
Mix in the pumpkin purée and half the dry ingredients, then add the remaining dry ingredients along with the milk and vanilla extract. Beat just until combined.
Step 5: Assemble the cake.
Pour the batter over the chilled caramel layer and smooth into an even layer.
Step 6: Bake the cake.
Bake for 50 to 60 minutes, or until the center reaches 200ºF to 205ºF.
Step 7: Invert the cake.
Let the cake rest for 30 to 45 minutes, then invert it onto a large plate while still warm. Cool completely before frosting.
Step 8: Make the salted maple cream cheese frosting.
Beat the cream cheese, butter, maple syrup, and salt until smooth, then mix in the powdered sugar.
Step 9: Frost and serve.
Pipe or spread the frosting over the cooled cake and finish with a sprinkle of cinnamon, if desired.
Recipe tips
Use an instant-read thermometer
Pumpkin cakes retain moisture, so a toothpick may not come out clean. The cake is perfect at 200ºF to 205ºF in the center.
Chill the caramel layer briefly
Refrigerating the caramel for 15 minutes helps it firm slightly so the batter sits cleanly on top instead of mixing into it.
Don’t skip the salt in the frosting
The salt balances the maple and caramel.
Invert while still warm
The cake should be warm to the touch (not hot, not fully cooled) so the caramel releases easily.
FAQ
How do I store pumpkin upside-down cake?
Store the cake in the refrigerator because of the cream cheese frosting. Keep it loosely covered for 3–4 days. Bring slices to room temperature before serving.
Can I make this pumpkin cake ahead of time?
Yes. You can bake and invert the cake up to 24 hours ahead (refrigerate the cake; do NOT store on the counter). The cream cheese frosting can be made up to a week in advance and stored in an airtight container in the refrigerator. Allow the frosting to come to room temperature for about 20 minutes before frosting the cake. I recommend reheating the cake gently in a 300ºF oven for 10 minutes and allowing it to cool to room temperature before frosting the cake for the best texture.
Can I freeze this cake?
Yes! Be sure to freeze the cake without frosting for up to 2 months. Thaw overnight in the fridge, then frost before serving.
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes. Use the same volume of smooth, well-drained homemade pumpkin purée. Avoid watery purées, as they can make the cake dense.
Why didn’t my caramel release cleanly?
If the cake cooled too much before inverting, the caramel can stick. Invert while still warm, or briefly warm the bottom of the pan over low heat to loosen it. Fortunately, this cake is very forgiving. Even if the caramel sticks, it’s pliable enough that you can just scoop it out of the pan and arrange it on top of the cake right after inverting.
Pumpkin Upside-Down Cake
Ingredients
Maple-walnut caramel:
- 4 tablespoons butter
- ½ cup light brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons maple syrup
- 1 cup walnuts (crushed)
Batter:
- ¾ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup light brown sugar
- 2 eggs
- 1 (15-ounce) can pumpkin purée
- ¾ cup whole milk
- 1 teaspoon vanilla extract
Salted maple cream cheese frosting:
- 4 ounces cream cheese (room temperature)
- 4 tablespoons butter (at room temperature)
- 3 tablespoons maple syrup
- ¾ teaspoon kosher salt
- 2 cups powdered sugar (sifted)
- Cinnamon (optional, for serving)
Instructions
Make the caramel:
- Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.
- Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Turn the heat to low and add the heavy cream and maple syrup. Whisk until smooth. Simmer for 1 minute. Add the crushed walnuts and stir until combined. Turn off the heat.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Make the batter:
- Sift ¾ cup of all-purpose flour, 1 tablespoon pumpkin pie spice, 1½ teaspoons of baking powder, and ¼ teaspoon of kosher salt into a small bowl. Set aside.
- Add 4 tablespoons of butter and ½ cup of light brown sugar to a large bowl. Use an electric hand mixer to cream them together. Add 2 eggs and beat until smooth.
- Add the pumpkin purée and half of the sifted dry ingredients. Beat until just combined. Add the remaining dry ingredients and ¾ cup milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Pour the batter over the caramel and smooth it into an even layer.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 50 to 60 minutes. The cake is done when it reaches an internal temperature of 200ºF to 205ºF. A toothpick inserted into the center may not be completely clean, so use an instant-read thermometer to determine doneness as opposed to the toothpick.
- Let the cake stand at room temperature for 30 to 45 minutes. The cake should still be warm to the touch.
Invert the cake:
- Place a large plate over the cake pan and carefully invert the cake onto the plate. Let cool completely before frosting.
Make the frosting:
- Place 4 ounces of cream cheese, 4 tablespoons of butter, 3 tablespoons maple syrup, and ¾ teaspoon kosher salt in a mixing bowl and beat on medium speed until smooth. Add the powdered sugar and beat on medium speed until smooth.
Frost the cake:
- Transfer the frosting to a piping bag fitted with a star tip and frost the cake. Alternatively, smooth the frosting over the cake with a spoon or rubber spatula.
To serve:
- Finish the cake with a sprinkle of cinnamon on top if desired before slicing. Enjoy!
