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Sweet Potato Pumpkin Upside Down Cake

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Sweet Potato Pumpkin Upside Down Cake
10 servings Easy
Total: Active:
PREVIOUS: Sweet Potato Squares NEXT: Cranberry Upside-Down Cake

Ingredients (14)

  • 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

A wonderful holiday dessert filled with holiday flavors!


  1. 1Preheat 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. 2In 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. 3Bake 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
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