Cake Central › Recipes › Upside Down Pumpkin Cake

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.

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)

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