Pumpkin Upside Down Cake

Pumpkin Upside Down Cake

25
RAINBOWFROGS12 0

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

Ingredients

1 h 20 m {{adjustedServings}} servings 383 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
  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.
  3. Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
  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.
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Reviews

25
  1. 34 Ratings

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I have made this recipe a couple of times. The first time I made it as directed, however, there was too much butter making it too rich for some. The 2nd and 3rd times I made this, I cut the am...

I have been serving a very slightly different version of this recipe to family and friends for years. In my version: (1) I use the smaller can of pumpkin. (2) I use cinnamon, pumpkin pie spice...

I have made this recipe at Thanksgiving and Christmas since the mid 80's instead of pumpkin pie. It is fantastic and you get a lot of pumpkin taste for the effort. I love to add broken nut meat...