Pumpkin Upside-Down Cake

Upside-down pumpkin cake, made with cake mix and pumpkin puree, is a new twist on the traditional pumpkin pie flavors perfect in the fall.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 345 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans
• 3 eggs
• 1 (8 ounce) package cream cheese, softened
• 1 cup butter, melted
• 1 (12 fluid ounce) can evaporated milk
• 1 (15.25 ounce) package yellow cake mix
• 1 (16 ounce) can pumpkin puree
• 12 ounces nondairy whipped topping

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

Step 2

Mix pumpkin puree, evaporated milk, 1 cup sugar, eggs, and cinnamon together in a bowl; pour into the prepared baking pan. Sprinkle cake mix over pumpkin mixture and top with pecans. Drizzle butter over pecan layer.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool cake in the pan, at least 30 minutes. Invert cake onto a flat plate.

Step 4

Mix whipped topping, cream cheese, and 1 cup white sugar together in a bowl; spread over the cake. Chill in the refrigerator, 1 to 2 hours. Cut into 1-inch squares.