Pumpkin Upside Down Cake

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

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 383 Calories

Ingredients

• 1 cup white sugar
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 cup butter, melted
• 1 (12 fluid ounce) can evaporated milk
• 2 cups frozen whipped topping, thawed
• 1 tablespoon pumpkin pie spice
• 1 (29 ounce) can pumpkin

Recipe Instructions

Step 1

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

Step 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.

Step 3

Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.

Step 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.