Pumpkin Upside Down Cake recipe

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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

Nutrition Info

383 calories
carbohydrate: 46.7 g
cholesterol: 72.9 mg
fat: 20.5 g
fiber: 1.9 g
protein: 5 g
saturatedFat: 11.4 g
servingSize: -
sodium: 457 mg
sugar: 32.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch cake

Recipe Note

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

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