Praline Upside-Down Pumpkin Cake

• • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup packed brown sugar

• • 1 1/2 cups pecans, coarsely chopped (Optional: Swap with walnuts or almonds for a different twist!)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda

• • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (A blend of cinnamon, nutmeg, ginger, and cloves for maximum flavor)

• • 1 cup pumpkin puree (Make sure to use pure pumpkin, not pumpkin pie filling)
  • 1/2 cup vegetable oil (For extra moisture)
  • 2 large eggs

• 1 teaspoon vanilla extract

Optional substitutions: For a gluten-free option, use a 1:1 gluten-free baking flour. If you’re avoiding nuts, try using seeds like sunflower or pumpkin instead of pecans.