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Upside Down Pumpkin Cake Recipe

Recipe by: JCAIN2U

"This has become my family's favorite desert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans. "
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h
  • Ready In1 h 10 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2In 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.
  • 3Bake 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.
Ingredients
  • 9 servings
  • 765 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    765
    38%
  • Fat:
    40.9
    63%
  • Carbs:
    94.7
    31%
  • Protein:
    9.5
    19%
  • Cholesterol:
    138
    46%

Based on a 2,000 calorie diet

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