PUMPKIN UPSIDE DOWN CAKE

Pumpkin Upside Down Cake image

It's June 2013 as I post this. As I went through my recipe box though I found this and thought there really is no better time for any recipe. I got this from a dear friend over 15 years ago. I have made it many times but like my friend, I have NEVER flipped it over. We have just dug it out of the pan!

Provided by Leigh Culver

Time 1h30m

Number Of Ingredients 11

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Ingredients

FILLING:
3 large eggs
2 one pound cans pumpkin
1 1/4 c sugar
1-12 oz can evaporated milk
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
TOPPING:
1 box yellow cake mix
1 stick cube butter, melted

Steps:

1. Set oven to 350*, Mix filling and pour into a 9x13 pan (I use glass).
2. Sprinkle dry cake mix over all and drizzle butter over the cake mix.
3. Bake at 350* for 1 hour. You should be able to flip it out of the dish but I never do. It's so pudding like that I just leave it in the pan and we dish it out. It's wonderful. I hope you like it.

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