$\"Allergen$

free from gluten and the top 8 food allergens<\/p><\/div>\n

The holidays just aren’t the same without a good pumpkin dessert. Whether you’re in pie burnout or you’re creating an elaborate dessert spread, combine pumpkin and cranberries to make this ultimate upside-down cake.<\/p>\n

I developed a variety of baked items using a creme cake base while pastry chef at Walt Disney World. One of those desserts was a cranberry upside-down cake, perfect for the holidays.<\/p>\n

Here is the allergy-friendly version, which is as delicious as the original!<\/p>\n

We’re using a 9-inch non stick cake pan. A springform pan is not a good choice for this dessert since the juices from the cranberries are destined to leak like a sieve. Springforms are really meant for thick heavy batters, like cheesecake or extremely thick cake batters.<\/p>\n

$\"Allergen$

mise en place<\/p><\/div>\n

Start by whisking the margarine and the brown sugar together over medium-high heat for a couple of minutes until the mixture emulsifies. Pour the mixture into a greased cake pan lined with parchment paper.<\/p>\n

Sprinkle 1 1\/2 cups of cranberries over the brown sugar mixture. If tree nut allergy is not an issue, you can sprinkle with 1\/2 cup of coarsely chopped toasted pecans, if desired.<\/p>\n

$\"How$ <\/p>\n

In a large bowl, whisk together the flax eggs, oil and pumpkin puree.\u00a0In a medium bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Fold the dry ingredients into the wet. Carefully spread the batter over the cranberries and bake at 350-degrees F for about 35 – 40 minutes, until done.<\/p>\n

Allow the cake to cool for 10 minutes on a wire rack. Place a serving plate on top of the cake. Carefully flip over and invert the cake onto the plate, slowly lifting off the cake pan. Peel off the parchment paper.<\/p>\n

You can call it quits at this step and dig in when the cake cools. However, we like the cake completely covered in cranberries.<\/p>\n

You may wonder, why not start with more cranberries in the first place?<\/p>\n

$\"Gluten$ <\/p>\n

Since the cranberries release a lot of moisture when cooking, adding too many at the beginning will cause the juices to bubble up the sides and overflow long before the cake is done baking, creating an oven disaster.<\/p>\n

We came up with a quick and easy solution. With the remaining cranberries, we cook them with a little sugar and water just for about 4-6 minutes, until the cranberries begin to burst. We then spread them over the cake.<\/p>\n

It’s that easy, and we think this extra step creates a real show-stopper!<\/p>\n

$\"Best$ <\/p>\n

Yum…your dessert world is about to be turned upside-down!<\/p>\n