Upside Down Pumpkin Cake

Upside Down Pumpkin Cake

159 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
JCAIN2U
Recipe by  JCAIN2U

“This has become my family's favorite desert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans. ”

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

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Reviews (159)

Rate This Recipe
gs
86

gs

This recipe is as wonderful as everyone proclaims. I have been making it for several years, exactly as written. To go the extra mile, after flipping the cake and letting it cool, try adding home made cream cheese topping: beat 1 8 oz. cream cheese, 1 1/2 c. powdered sugar, 1 t. vanilla; fold in 12 oz. Cool Whip and spread on top and sides of the cake. You can't get any better than this! (In order to "flip" the cake, make sure you have lined the 9 X 13 pan with wax paper and sprayed it with nonstick cooking spray; Cool completely in pan, place large platter or cookie sheet on top of 9 X 13 pan and flip; carefully remove wax paper once cake is flipped. . .it really DOES work.)

LINDA LOBO
60

LINDA LOBO

This is a great recipe. I only changed a few things - instead of yellow cake mix, I used a Cinnamon Swirl mix that I found; I used Pumpkin Pie Spice (instead of cinnamon and ground cloves) and walnuts instead of pecans. This turned out great, was easy to do and made the house smell just great on a cold fall evening! Good job, Jacki.

TLAZZ72160
50

TLAZZ72160

made this yesterday, very very good!!! i was not sure if i had to flip the cake over or not after it cooled? (the recipe did not mention to, but one review did) so i chose not to since i made it in my only cake pan w/lid. it served well right from the pan i baked it in, i just flipped each piece over as i served it onto a plate.so that the pumpkin pie filling then was on the top and the cake-nut crust was on the bottom. i used a non stick pan and sprayed a little non stick spray in it. even chilled it served fine. i also used pumpkin pie spice and some extra ground cinnamon and sugar to taste. great dessert!!!

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 765 cal
  • 38%
  • Fat
  • 40.9 g
  • 63%
  • Carbs
  • 94.7 g
  • 31%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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