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Pumpkin Upside Down Cake

Reviewed: Nov. 19, 2007
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.
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