Pumpkin Upside-Down Cake

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 (15-ounce) can pumpkin puree
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. In a small bowl, cream together the butter, brown sugar, cinnamon, nutmeg, ginger and allspice until light and fluffy.
3. Spread the mixture evenly over the bottom of the prepared pan.
4. In a large bowl, whisk together the pumpkin puree, flour, baking powder, baking soda, salt, sugar, oil, eggs and vanilla until smooth.
5. Stir in the walnuts.
6. Pour the batter over the butter mixture in the pan.
7. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before inverting it onto a serving plate.
9. Serve warm or at room temperature.

Interesting Facts

• Pumpkin is a type of winter squash and is related to cucumbers, zucchinis, and melons.
• Pumpkin is low in calories and is a good source of Vitamin A, Vitamin C, potassium, and fiber.
• Upside-down cakes were popular in the early 1900s and were made with cherries, pineapples, and other fruits.