"This has become my family's favorite desert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans. " — JCAIN2U
Watch video tips and tricks
1 (29 ounce) can
salt to taste
1 3/4 cups
1 (12 fluid ounce) can
1 (18.25 ounce) package
yellow cake mix with pudding
This recipe is as wonderful as everyone proclaims. I have been making it for several years, exactly as written. To go the extra mile, after flipping the cake and letting it cool, try adding home made cream cheese topping: beat 1 8 oz. cream cheese, 1 1/2 c. powdered sugar, 1 t. vanilla; fold in 12 oz. Cool Whip and spread on top and sides of the cake. You can't get any better than this!
(In order to "flip" the cake, make sure you have lined the 9 X 13 pan with wax paper and sprayed it with nonstick cooking spray; Cool completely in pan, place large platter or cookie sheet on top of 9 X 13 pan and flip; carefully remove wax paper once cake is flipped. . .it really DOES work.)
I was not at all impressed with this dessert. I expected more from the reviews. Some sort of crust would have helped. The pumpkin portion wasn't as firm as I would have liked and the top portion (cake mix, nuts, and butter) wasn't appealing. I won't make it again.
This is a great recipe. I only changed a few things - instead of yellow cake mix, I used a Cinnamon Swirl mix that I found; I used Pumpkin Pie Spice (instead of cinnamon and ground cloves) and walnuts instead of pecans. This turned out great, was easy to do and made the house smell just great on a cold fall evening! Good job, Jacki.
made this yesterday, very very good!!! i was not sure if i had to flip the cake over or not after it cooled? (the recipe did not mention to, but one review did) so i chose not to since i made it in my only cake pan w/lid. it served well right from the pan i baked it in, i just flipped each piece over as i served it onto a plate.so that the pumpkin pie filling then was on the top and the cake-nut crust was on the bottom. i used a non stick pan and sprayed a little non stick spray in it. even chilled it served fine. i also used pumpkin pie spice and some extra ground cinnamon and sugar to taste. great dessert!!!
1. Made this again for folks that have never had it and they were e-mailing for the recipe!
2. Everyone loved this. People were begging for the recipe. I made the cake in disposable 13 x 9 containers and gave them away as Christmas presents.
3. Again this year (2008) people were begging me to bring it to the Christmas Potluck.
I just took this cake to an organization potluck - Wow, did I get the compliments, i.e.,
awesome, scrumptious, delicious, etc.. Of course, I got recipe requests which I
was prepared for with extra copies I'd printed after taking a small taste. I brought
fresh whipped cream as a topper. I baked this in a glass 9x13 - I mention this
because I didn't hear the timer go off and got side tracked. It ended up baking
for 1 hr 40 mins.. The pecans were a bit over brown and the contents were firm.
But, it didn't seem to "damage" it at all. The only change I made to the recipe
was that I added a 1/2 tsp ground ginger. It's going to be hard to top this for
future meetings! Thanks Jacki for sharing this great recipe!!
I only used 1 1/2 cups of sugar in the filling, as it tasted sweet enough to me while I was making it. You definitely want to let this cool for a couple of hours before you cut into it. That gives it plenty of time to solidify. Try adding a light dusting of brown sugar/cinnamon over the pecans before you pour the butter. So, so good!!!!! A definite keeper.
This cake was FABULOUS!! It's like pumpkin pie, but not in a pie crust, because the consistancy is very similar. I saw this recipe on another website (with frosting recipe included), but that cake lacked the addition of any spices. So I tried this one instead, with the only change being to reduce the sugar to 1 cup (as per that other recipe). This cake is so much better if you let it cool for a couple of hours and then flip it onto a platter or cookie sheet, just like you would any other "upside down" cake. That's because the cake mix/pecans/butter work better as a bottom crust, as opposed to them being the "topping." This will also solve the problem mentioned by other reviewers; that the "topping" would get too hard after refrigeration. It won't if you treat it as a bottom crust and flip the cake. The pumpkin will keep that crust moist. And this cake will firm up as it cools and will flip easily IF you lined your pan with waxed paper and coated it with cooking spray. I also spray the pan before lining too, because it just helps to make the waxed paper stick and hold to the pan better. See the review that's dated *Dec. 31, 2007* for great instructions. That reviewer also included the ingredients for a tasty light frosting that's better then your standard whipped cream topping. Mmm... so yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Upside Down Pumpkin Cake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 368
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make a sweetly spicy 5-star pumpkin roll cake.
See how to make a 5-star pineapple upside-down cake.
This moist, delicious lemon sheet cake is so quick and easy to make!