Upside-Down Cranberry Rumpkin Skillet Cake

So here it is. My absolute favorite cake…period. This luscious cake has everything I love…cranberries, pumpkin, toasted walnuts and, the secret ingredient, rum. It provides an autumnal dance of flavors in every bite – tartness from the cranberries, sweetness from the pumpkin, and a sugary rum topping that puts a big smile on my face. It’s great as a coffee cake, holiday dessert or afternoon snack. I found the recipe years ago in Sunset magazine. During the holiday season, I stock up on bags of cranberries (which I keep in my freezer) and cans of pumpkin so I can have this yummy cake whenever the mood strikes me. (And yes, there is a bottle of Captain Morgan hiding in my pantry…but it’s only for cooking, I swear.)

I bake this in my cast iron skillet, but you can also use a 9-inch cake pan.

1/4 cup Butter, plus more for skillet or pan
1/2 cup firmly packed Light Brown Sugar
1 1/3 cups Cranberries (If using frozen cranberries, measure while frozen, then thaw before using.)
2/3 cup coarsely chopped Toasted Walnuts (To toast walnuts, bake in a 350-degree oven until golden brown, 7 to 10 minutes.)
1 Tbsp. Rum
2 large Eggs
1 cup canned Pumpkin
1/3 cup Canola or Vegetable Oil
1 cup Granulated Sugar
1 1/2 cups All-Purpose Flour
1 1/2 tsp. Baking Powder
1 tsp. Cinnamon
1/4 tsp. Salt
Lightly sweetened soft Whipped Cream (recipe at end)
Parchment Paper

First, toast the walnuts as directed above. Keep the oven on at 350-degrees and butter your skillet or pan and line the bottom with parchment paper.

Melt butter in a small saucepan over medium heat.

Whisk in brown sugar until blended.

Remove from heat and whisk in rum until a smooth sauce forms. Oooh, you can smell the rummy goodness.

Pour the mixture over the parchment-lined skillet or pan, evenly covering the bottom.

Combine the toasted walnuts and cranberries in a bowl.

Arrange them evenly over the rum sauce.

In a large bowl, add the eggs, pumpkin, oil and sugar.

Beat with a mixer until smooth.

In another bowl, sift together the flour, baking powder, cinnamon and salt.

Add the flour mixture to the pumpkin mixture…

and combine into a thick, smooth batter.

Spread the batter evenly over the cranberries and walnuts…

until completely covered.

Bake in a 350-degree oven for 35-45 minutes until a skewer or knife in the center comes out clean. Transfer skillet or pan to a wire rack and let cool for 10 minutes.

Once cool, run a thin-bladed knife around the edges.

Invert cake onto a serving platter or plate. Remove pan and parchment, and let cool for at least 20 minutes. Serve slightly warm with whipped cream.

While your cake is in the oven, make the whipped cream. It is incredibly easy to make homemade whipped cream and you can control its sweetness and flavor. Refrigerate it once made.

1 cup Heavy Whipping Cream
1/4 cup Sugar
1 tsp. Vanilla

Pour the whipping cream in a bowl. With a mixer, beat it until it just starts to stiffen.

Add the sugar and vanilla.

Beat at medium speed until peaks form.

Peaky whipped cream goodness.

Spoon a dollop on top of a slice of upside-down cranberry rumpkin cake. Happy Fall! (I dare you to not eat the whole cake in one sitting.)


3 comments on “Upside-Down Cranberry Rumpkin Skillet Cake

  1. Pingback: Choco-Pumpkin Johnnycakes | The Skillet

  2. Pingback: Pumpkin Thai Chicken | The Skillet

  3. Pingback: Strawberry Rhubarb Cobbler | The Skillet

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