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 the goods

Toffee and fruit topping:
8 oz dried cranberries
8oz dried cherries
zest and juice 2 tangerines
splash Triple Sec
1 tspn pumpkin pie spice
1 1/2 sticks (6oz) unsalted butter
1 2/3 cups brown sugar

2 sticks (8oz) unsalted butter
1 1/3 cups brown sugar
4 eggs
1 cup buttermilk
1 cup canned pumpkin
1 tspn baking powder
3 cups self-raising flour
2 tablspoons molasses (optional)
3 tspns pumpkin pie spice

time: 15 minutes active 

baking 45 mins  

you will need:

  • mixing bowl
  • 9 inch springform baking pan


Pumpkin, cranberry and cherry upside down cake  
Gooey, sinful and festive. You will not believe how easy this cake is...or how fast it disappears!

pre-heat oven to 375f
Mix cranberries, cherries, spice, triple sec, zest and juice.
In another bowl, mix softened butter with sugar to form a paste. Spread this over the bottom of 2 x 9 inch springform pans. Divide fruit between both pans and arrange evenly over the toffee paste. Add the 'juice' from the fruit to the cake batter.
In a food processor, add butter and sugar, pulse 10 seconds, then add all remaining ingredients and pulse 30 seconds. Divide cake batter between both pans. Wrap some aluminum foil over the base of each pan in case any toffee sauce leaks during baking. Place in the center of the oven and bake for 40-45 minutes. Invert cakes carefully as hot toffee sauce may run out of the pans.
Serve with cream, ice cream, custard or all three!!