Pumpkin-Cherry Upside-down Cake

As fall comes in with the cool air and the leaves starting to change everyone starts to love the smell of fall desserts baking in the kitchen. The wonderful taste of pumpkin desserts from pies to this great tasting pumpkin-cherry upside-down cake makes fall so much better especially after doing all of the fall activities like going to apple orchard or finding that perfect pumpkin in the patch.

One of the best parts of the recipe is the cherry sauce that goes on the bottom that carmelizes as it bakes in the oven. It is super easy to make as all you do is add all of the ingredients for the cherry sauce in a sauce pan and let it come to a boil stirring frequently. Let simmer for 2-3 mins and pour into the bottom of the cake pan. let cool as you make the batter.

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For the best part, the pumpkin cake. This recipe makes a cake that comes out super moist and has the classic taste that everyone loves. 

You start by combining the butter and the sugar. Beat with an electric mixer on medium to high speed for 30 seconds. Add the vanilla, beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin.

In a medium bowl, stir together flour, baking powder,  spices, and baking soda. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

Carefully spread batter over preserve mixture in pan.Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Carefully invert onto a large serving platter. Spoon any of the cherry mixture back onto of the cake. Serve warm.