This pumpkin upside-down cake has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.
Preparation Time
10 mins
Cooking Time
60 mins
Total Time
1 hr 10 mins
Calories
861 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Bake in the preheated oven for 60 minutes, then let cool. The cake will be liquidy at first, but will solidify as it cools.
Ingredients
2 teaspoons ground cinnamon
1 cup chopped pecans
½ teaspoon ground cloves
3 eggs
1 ¾ cups white sugar
1 cup butter, melted
1 (12 fluid ounce) can evaporated milk
1 (29 ounce) can pumpkin puree
salt to taste
1 (18.25 ounce) package yellow cake mix with pudding
