My son’s viola teacher, Sandra, asked for advice regarding traditional Thanksgiving family fare. The next thing I knew, she had given me a copy of a recipe for Pumpkin Cranberry Upside-Down Cake featured in Sunset Magazine’s November 2007 issue. I made several changes to it, most notably removing the sugar, dairy and gluten and was pleased with the results.
This dessert is a rich, moist cross between a pumpkin cake and a pumpkin pie. Perfect for that post-Halloween, pre-Thanksgiving time of year. Try it on a windy day with a warm cup of tea.
Be forewarned, this may be the most complicated recipe I have posted to date. Even saying the multi-syllabic name of the recipe is work. The most challenging part in making this fall comfort food is getting all of the ingredients together. After that, it’s really just a quick three step process.
Thus far, this gluten free, dairy free, naturally sweetened pumpkin cake appears to be a big hit with young and old. My little boy and his friend Leo recently devoured half the cake in one afternoon.
Comments
30 responses to “Pumpkin Cranberry Upside-Down Cake”
Could you use coconut oil instead of grapeseed oil?
Plafar, I haven’t tried that so not sure. If you do experiment please let us know how it goes!
I just love your recipes but I am on a sugar detox so I cannot use Agave or honey (or any form of sugar) I would really like to try this recipe and many of your others. Do you have a conversion for Stevia rather than the other sugars. Thanks!
Made this recipe, really yummy! thank you :)
Could you use coconut oil instead of grapes we’d oil?
Have Something to Add?
Your email address will not be published. Required fields are marked *