Pumpkin Upside-Down Cake

Pumpkin Upside-Down Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 24

    • About This Recipe

    “Very rich, but a nice change from pumpkin pie.”

    Ingredients

  • 3eggs
  • 2 (16ounce) cans pumpkin( not pie filling)
  • 2/3 cupevaporated milk( Milnot)
  • 2teaspoonscinnamon
  • 1/2 teaspoonginger
  • 1teaspoonnutmeg
  • 1/2 teaspoonsalt
  • 1 1/4 cupssugar
  • 1boxyellow cake mix( not pudding-in-the-mix recipe)
  • 3/4 cup butter or 3/4 cupmargarine, melted & cooled
  • 1cupchopped nuts

    • Directions

  • Preheat oven to 350.
  • Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13×9 baking dish.
  • Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
  • Bake 30 minutes.
  • Sprinkle nuts on top& bake for another 30 minutes.

    • Reviews

  • “I had this at a pot luck last night and this pan of bomb-diggity showed up and it was so good!The whole 13×9 pan was gone by the end of the night!”

  • “Delicious!Tried to make it a little low cholesterol substituting egg whites for the eggs.Used half sugar, half Splenda too. Actually liked it better than regular pumpkin pie!”

  • “My family loved this dessert.I made the recipe exactly as it is written. The crust came out wonderfully crisp and the pumpkin filling was incredibly creamy and moist.”

  • “I was looking for something with no or very little milk dues to sons’ allergy. This has low amount of milk and the wonderful pumpkin pie taste! Will be making this again.”

  • “EXCELLENT!My hubby made this for a church picnic and it went over well, it was still warm when we took it. We did however have a problem.After we put the nuts on it and put it back into the oven after 24 minutes it scorched the nuts so we had to take all of the nuts off and put new ones on and to hide the blemishes we sprinkled powdered sugar on it.So my suggestion is to check it after 15 minutes after the nuts are on.It could’ve been my oven but that is what I am going to do now and I figured if you check it with a knife or toothpick after the first time you would know exactly what to bake it in your oven.Thank you for posting we will definately be making this one again, we are going to try and scale the calories and fat down in it next time.”

  • “mmmmmm….I made this for my boyfriend who likes pumpkin.We both loved it, and so did everyone at the bbq I brought it to.This recipe makes a whole 13×9 inch dessert, so it’s a LOT because you only need a little.I used golden brown cake mix instead of yellow because the store ran out, and I also used a whole bag of chopped pecans which added a lot of taste.It was great!”

  • ” I found this recipe today and made it right away. The only thing I did different is I used a white cake mix instead of a yellow cake mix because thats what I had on hand. This is a excellent recipe. I give this recipe a high five. Thanks mary k”

  • “This is amazing, everyone enjoyed it.We all loved the crunch.I had 2 cans of pumpkin so I was all set.Thanks for such a great treat.Its a keeper.”

  • “This is amazing — a family favorite in the fall.I do not usually use many mixes in my kitchen, but cake mixes are not easy to replace because of their speed and simplicity.They add a wonderful flavor to this.Try it!”

  • “This cake was so wonderfully delicious. It is kind of like a crumb cake on top of a pumpkin pie. We LOVED this! I made a mistake in the recipe and didn’t read it like I should have and bought pumpkin pie filling instead of pumpkin but it was still so outstanding! This is a definite keeper. Before I close I also wanted to tell you that I honestly miss you on the boards. We never see you anymore. I wish so much that you would come back. Also, thank you so much for a great recipe, Mary :)”

  • “I thought this was good, but I think I overbaked it. It was still very jiggly after 60 minutes, so I baked it 65 — still jiggly. I took it out at 70 minutes, but felt the topping was a bit too brown. I wish I’d known it was more like a custard on the bottom than cake. I would have taken it out earlier.”

  • “My family didn’t care for this at all. I love pretty presentations for my desserts. But this recipe doesn’t present well because it gets all “smushed” when you cut it up for serving.”

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