Pumpkin Upside Down Cake

My mom would make this every Thanksgiving. It’s better than pumpkin pie!

Original recipe makes 1 – 9×13 inch cake


1 (29 ounce) can pumpkin
1 cup white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 tablespoon pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted
2 cups frozen whipped topping, thawed

  • PREP

    20 mins

  • COOK

    1 hr


    1 hr 20 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper or aluminum foil.
  2. In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
  3. Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
  4. Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.


Calories: 383 kcal
Carbohydrates: 46.7 g
Cholesterol: 78 mg
Fat: 20.5 g
Fiber: 1.9 g
Protein: 5 g
Sodium: 457 mg