Upside Down Pumpkin Cake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
½ teaspoon ground cloves
salt to taste
1 ¾ 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

Nutrition Info

860.6 calories
carbohydrate: 106.6 g
cholesterol: 155.5 mg
fat: 46 g
fiber: 3.5 g
protein: 10.7 g
saturatedFat: 19.4 g
servingSize: -
sodium: 662.8 mg
sugar: 78.3 g
transFat: : -
unsaturatedFat: : -

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 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.

Recipe Yield

1 9x13-inch baking dish

Recipe Note

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

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