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Pumpkin Upside Down Cake Recipe

Recipe by: RAINBOWFROGS12

"My mom would make this every Thanksgiving. It's better than pumpkin pie!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In1 h 20 m
  • 1Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
  • 2In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
  • 3Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
  • 4Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.
Ingredients
  • 16 servings
  • 383 cals
  • 1 (29 ounce) can pumpkin
  • 1 cup white sugar
  • 3 eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup butter, melted
  • 2 cups frozen whipped topping, thawed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    383
    19%
  • Fat:
    20.5
    32%
  • Carbs:
    46.7
    15%
  • Protein:
    5
    10%
  • Cholesterol:
    73
    24%

Based on a 2,000 calorie diet

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