Upside Down Pumpkin Cake

          

This has become my family’s favorite desert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.

Original recipe makes 8 to 10 servings

Ingredients

1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
salt to taste
1 3/4 cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

  • PREP

    10 mins

  • COOK

    1 hr

  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9×13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

Nutrition

Calories: 765 kcal
Carbohydrates: 94.7 g
Cholesterol: 138 mg
Fat: 40.9 g
Fiber: 3.1 g
Protein: 9.5 g
Sodium: 589 mg

Related Recipes:

Maryann’s Upside Down Rhubarb Cake Aunt Janet’s Pumpkin Dump Cake Pineapple Upside-Down Cake I Hawaiian Pineapple Upside Down Cake Spicy Pineapple Upside Down Cake Pumpkin Upside Down Cake Pineapple Upside-Down Cake VII Pineapple Upside-Down Cake V Banana Upside-Down Cake Rhubarb Upside Down Cake I