Upside Down Pumpkin Cake

Upside Down Pumpkin Cake

163
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"This has become my family's favorite desert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans. "

Ingredients

1 h 10 m {{adjustedServings}} servings 765 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 765 kcal
  • 38%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 94.7g
  • 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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Directions

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  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

163
  1. 182 Ratings

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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 h...

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 ...

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...