Upside-Down Pumpkin Cake

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

Ingredients

• 2 teaspoons ground cinnamon
• 1 cup chopped pecans
• 3 eggs
• 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
• 0.5 teaspoon ground cloves
• 1.75 cups white sugar

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.