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Upside Down Pumpkin Cake Recipe

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This recipe for Upside Down Pumpkin Cake is from Centennial Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (29 oz.) pumpkin puree
2 tsp. ground cinnamon
½ tsp. ground cloves
Salt to taste
1 ¾ c. white sugar
3 eggs
1 can (12 fluid oz.) evaporated milk
1 package (18.25 oz.) yellow cake mix with pudding
1 c. chopped pecans
1 c. butter, melted
Directions:
Directions:
Preheat oven to 350ºF.

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.

Bake in a preheated 350ºF (175ºC) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes, cook time 1 hour
Personal Notes:
Personal Notes:
Nutrition Facts Per Serving:
861 calories; protein 10.7g; carbohydrates 106.6g; fat 46g; cholesterol 155.5mg; sodium 662.8mg

 

 

 

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