Upside Down Pumpkin Cake Recipe - Allrecipes.com
Upside Down Pumpkin Cake Recipe
  • READY IN ABOUT hrs

Upside Down Pumpkin Cake

Recipe by  

"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 Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2007

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.)

 
Most Helpful Critical Review
Nov 26, 2008

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.

 
Oct 29, 2003

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.

 
Dec 06, 2004

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!!!

 
Dec 17, 2008

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.

 
Nov 24, 2002

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!!

 
Oct 06, 2007

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.

 
Nov 16, 2009

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!

 

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Nutrition

  • Calories
  • 765 kcal
  • 38%
  • Carbohydrates
  • 94.7 g
  • 31%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 40.9 g
  • 63%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 589 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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