Upside Down Pumpkin Cake With Honey Nut Topping

• None None FOR THE HONEY NUT TOPPING
• 4 tbsp (1/2 stick) butter
• 1/3 cup packed brown sugar
• 1/4 cup honey
• 1 1/2 cups pecan halves
• None None FOR THE UPSIDE DOWN PUMPKIN CAKE
• 1 cup peeled, seeded and cubed sugar pumpkin
• 8 tbsp (1 stick) butter, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 None eggs
• 2 cups self-rising flour
• 1 1/2 tsp pumpkin pie spice
• 2 tbsp milk
• None None Whipped cream or custard, to serve

1. Preheat the oven to 350u0b0F. Lightly grease and line a deep 8-inch round cake pan with parchment paper. For the topping, melt the butter in a small saucepan on low heat. Stir in the brown sugar and honey. Pour into the prepared pan. Sprinkle evenly with the pecans. Set aside.
2. Place the pumpkin and 2 tbsp water in a microwave-safe bowl. Cover with plastic wrap and pierce a hole in the top. Microwave on high (100%) for 3 mins, until just tender. Drain well and allow to dry.
3. Beat the butter, sugar and vanilla in a large bowl with an electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition.
4. Sift the flour and spice into a medium bowl. Beat in flour mixture alternating with the milk, until just combined. Fold in the pumpkin cubes. Spoon the batter over the topping in the pan, smoothing the top with a spatula.
5. Bake for 45-50 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack. Serve warm in wedges, with whipped cream or custard.

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Taken from recipes-plus.com/api/v2.0/recipes/27359 (may not work)