Pumpkin Upside Down Cake

SUBMITTED BY: RAINBOWFROGS12

"My mom would make this every Thanksgiving. It's better than pumpkin pie!"

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch cake

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INGREDIENTS

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

READ REVIEWS (10)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
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.
Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
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

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Reviewed on Oct. 8, 2007 by peneloperose

I have made this recipe at Thanksgiving and Christmas since the mid 80's instead of pumpkin pie. It is fantastic and you get a lot of pumpkin taste for the effort. I love to add broken nut meats especially walnuts. I hope others will try this recipe too. Thanks for sharing it.

11 users found this review helpful

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 it (for quality assurance, of course) while still slightly warm, and it was good, but is much better when completely chilled. We served it with ice cream instead of whipped cream.

2 users found this review helpful

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, there was too much butter making it too rich for some. The 2nd and 3rd times I made this, I cut the amount of butter in half, reduced the pumpkin pie spice by approximately 1/3rd and added a teaspoon of vanilla extract. I even added some chopped pecans/walnuts to the cake mix the 3rd time. With and without nuts were a hit with both coworkers and family. I'll be making this for our Thanksgiving gathering this year.

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 380

Total Fat: 20.3g
Cholesterol: 78mg
Sodium: 488mg
Total Carbs: 46.5g
Dietary Fiber: 1.9g
Protein: 4.8g

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