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Pumpkin Upside Down Cake


"My mom would make this every Thanksgiving. It's better than pumpkin pie!"
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1 h 20 m servings 383 cals
Original recipe yields 16 servings (1 - 9x13 inch cake)


  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

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  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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Read all reviews 28
  1. 37 Ratings

Most helpful positive review

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 am...

Most helpful critical review

I had such high hopes for this recipe but it proved to be too sweet for my tastes, which is really saying something! The first bite or two was wonderful but was too much after a big meal (that's...

Most helpful
Most positive
Least positive

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 am...

I have been serving a very slightly different version of this recipe to family and friends for years. In my version: (1) I use the smaller can of pumpkin. (2) I use cinnamon, pumpkin pie spice...

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 meat...

Thumbs up on my initial test from the family! I did a gluten-free version, using Pamela's Gluten Free Vanilla Cake mix, which was around 21 oz instead of 18. It's a keeper, we'll be making it ...

Though I'm still a fan of traditional pie on Thanksgiving and Christmas days, I thought this recipe was delicious and will make it again! If you're serving a crowd, this can definitely go farthe...

I started making this recipe last thanksgiving and love it. I actually used a 15 oz can of pumpkin and it came out great. Highly recommended, pumpkin pie just ain't the same no more.

This is an excellent pumpkin dessert. I use about 1 cup of chopped pecans on top of the the dry cake mix just before I pour the melted butter on it. I also use the smaller can of pumpkin, but ...

Yummy! Like a pumpkin pie crisp! I added chopped walnuts on top and they were a good addition. I didn't have pumpkin pie spice, so used 2 tsp cinnamon, and 1/2 tsp ea. nutmeg, allspice, clove...

This was a hit with the whole family. I mixed semi sweet chocolate chips into the cake mix. The family polished it off. Thanks