Pumpkin Upside Down Cake

Pumpkin Upside Down Cake


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

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

Serving size has been adjusted!

Original recipe yields 16 servings



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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  • Prep

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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. 33 Ratings


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 amount of butter in half, reduced the pumpkin pie spice by approximately 1/3rd and added a teaspoon of vanilla extract. I even added some chopped pecans/walnuts to the cake mix the 3rd time. With and without nuts were a hit with both coworkers and family. I'll be making this for our Thanksgiving gathering this year.

Mrs. Nix

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 (or allspice), and a 1/2tsp of powdered ginger. (3) I use regular whole milk instead of evaporated milk (though, I bet the evaporated is better, and I will try that next time) and...(4) I bake and serve the cake in a ceramic dish--no turning it out or inverting. Just remove it from the oven and put the whipped topping on after it cools and just before serving. In my opinion, this recipe is very "personalize-able." There are a lot of variations out there, but the basic recipe is the same in all of them. It kicks regular pumpkin pie in the patootie, and everyone will love you for making it.


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 meats especially walnuts. I hope others will try this recipe too. Thanks for sharing it.