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Upside Down Pumpkin Cake

Anonymous
By: Anonymous
Posted 10/29/09 • Last updated 05/05/04 • 49 views • 1 comment

Posted by Anonymous

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

Upside Down Pumpkin Cake

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

Instructions

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 9x13 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.

Comments (1)

Dizzymaiden 11/17/11 at 7:24am
I am making this for our office Thanksgiving potluck. What a great idea. I wonder if I should put whipped cream on the side?
Cake Central › Recipes › Upside Down Pumpkin Cake