Pumpkin Upside Down Cake Recipe
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Pumpkin Upside Down Cake

By: RAINBOWFROGS12 
"My mom would make this every Thanksgiving. It's better than pumpkin pie!"

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (24)

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

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Original Recipe Yield 1 - 9x13 inch cake
 

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 383 | Total Fat: 20.5g | Cholesterol: 78mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 19, 2007 by Kim   view full review
I have made this recipe a couple of times. The first time I made it as directed, however,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 17, 2008 by Mrs. Nix   view full review
I have been serving a very slightly different version of this recipe to family and friends for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 8, 2007 by peneloperose   view full review
I have made this recipe at Thanksgiving and Christmas since the mid 80's instead of pumpkin...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 3, 2008 by JENAKOM   view full review
Thumbs up on my initial test from the family! I did a gluten-free version, using Pamela's...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on May 14, 2008 by melanie635   view full review
I started making this recipe last thanksgiving and love it. I actually used a 15 oz can of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 3, 2009 by marlakay   view full review
Though I'm still a fan of traditional pie on Thanksgiving and Christmas days, I thought this...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 2, 2008 by Lady Pamela   view full review
This is an excellent pumpkin dessert. I use about 1 cup of chopped pecans on top of the the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 25, 2008 by Johnni   view full review
This was a hit with the whole family. I mixed semi sweet chocolate chips into the cake mix....
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 4, 2010 by SweetBasil Supporting Member (Click to learn more about Supporting Membership)  view full review
Yummy! Like a pumpkin pie crisp! I added chopped walnuts on top and they were a good...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 14, 2009 by Jennifer   view full review
I made this for a pot-luck at lunch today. It was awesome! Everyone asked for the recipe. I...

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