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Pumpkin Upside Down Cake

SUBMITTED BY: RAINBOWFROGS12 

"My mom would make this every Thanksgiving. It's better than pumpkin pie!"
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RECIPE RATING:
This recipe has been rated 19 times with an average star rating of 4.3
Read Reviews (14)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
Original recipe yield 1 - 9x13 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
  2. In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
  3. Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
  4. Bake 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed on Nov. 19, 2007 by Kim 
I have made this recipe a couple of times. The first time I made it as directed, however,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on Oct. 8, 2007 by peneloperose 
I have made this recipe at Thanksgiving and Christmas since the mid 80's instead of pumpkin... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on Jan. 17, 2008 by Mrs. Nix 
I have been serving a very slightly different version of this recipe to family and friends for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on May 14, 2008 by melanie635 
I started making this recipe last thanksgiving and love it. I actually used a 15 oz can of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on Nov. 9, 2007 by JANE37 
I made this as a last minute favor for my parents' church group. EVERYONE loved it! I tested... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.26 star rating.
Reviewed on Nov. 16, 2008 by achamberlain 
The texture of this "cake" is not what I at all expected. The pumpkin portion is not as firm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on Sep. 3, 2008 by JENAKOM 
Thumbs up on my initial test from the family! I did a gluten-free version, using Pamela's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on Jan. 2, 2008 by Lady Pamela 
This is an excellent pumpkin dessert. I use about 1 cup of chopped pecans on top of the the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on Aug. 25, 2008 by Johnni 
This was a hit with the whole family. I mixed semi sweet chocolate chips into the cake mix.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on Dec. 25, 2007 by Fran 
My husband made this for me for our first xmas together it is wonderful. His family has been... MORE

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Nutritional Information
Pumpkin Upside Down Cake

Servings Per Recipe: 16

Amount Per Serving

Calories: 351

  • Total Fat: 18.7g
  • Cholesterol: 71mg
  • Sodium: 432mg
  • Total Carbs: 44.3g
  •     Dietary Fiber: 1.9g
  • Protein: 3.4g

VIEW DETAILED NUTRITION

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