This Upside Down Pumpkin Cake is FABULOUS!! It’s like pumpkin pie, but not in a pie crust, because the consistancy is very similar. This is favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.
Easy Upside Down Pumpkin Cake
This Upside Down Pumpkin Cake is FABULOUS!! It's like pumpkin pie, but not in a pie crust, because the consistancy is very similar. This is favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.
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
Instructions
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
