Upside Down Pumpkin Cake

Upside Down Pumpkin Cake

163
JCAIN2U 0

"This has become my family's favorite desert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans. "
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Ingredients

1 h 10 m servings 765 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 765 kcal
  • 38%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 94.7g
  • 31%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Reviews

163
  1. 182 Ratings

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Most helpful positive review

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 h...

Most helpful critical review

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...

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 h...

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 ...

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...

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 ...

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 ...

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 ...

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 gi...

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...

I have made this recipe 3 times, and have never heard such rave reviews. I had several people at a gathering recently go crazy over this, and a couple who actually followed up with me days late...