Upside Down Apple-Honey Pumpkin Cake (Gluten-Free)
This Gluten-Free Upside Down Apple-Honey Pumpkin Cake is the recipe for fall brunches, snacks, breakfast and anytime you crave something sweet. The first layer is soft and moist made with pumpkin and pumpkin spices. The second layer is made with apples, honey and pecans. This upside-down pumpkin cake will beat any pumpkin cake, I promise you! Now that we are well into fall let us embrace it with pumpkin recipes. Pumpkin is nutritionally packed, low in calories, packed with fiber and is best known for its source of beta-carotene. Pumpkin is an excellent replacement for fats in baking, thus making desserts healthier, lower in fat and lower in calories.
To make this pumpkin cake, first, you make a layer of honey, butter, apples and pecans. Then, for the second layer, which is the soft cake, you add pumpkin and pumpkin spices to a simple batter. Once the cake is baked, you invert it onto a plate. The cake will feature an amazing topping made with juicy apples and pecans in a buttery honey glaze. The apples are tender, mildly flavoured with honey adding a lot of punch to this cake. There is nothing dry and crumbly about this gluten-free pumpkin cake! The pecans are a nice addition because they add some crunch and nutty flavour. There is nothing fancy about this pumpkin cake, but it is unimaginably delicious!
This fall recipe is probably my most favourite. I like to serve the cake warm, but it tastes incredibly yummy at room temperature. With the delicious apple and pecan layer, each and every bite is just as delicious. If you try this recipe, please leave a comment, I always love to hear from you! Hope you enjoy this pumpkin cake as much as my family does. Happy Fall!
Are you looking for more recipes made with pumpkin? Check out these gluten-free pumpkin recipes.
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