PUMPKIN UPSIDE DOWN CAKE
My mom would make this every Thanksgiving. It's better than pumpkin pie!
Provided by RAINBOWFROGS12
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
- 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.
- Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
- 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.
Nutrition Facts : Calories 383 calories, Carbohydrate 46.7 g, Cholesterol 72.9 mg, Fat 20.5 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 457 mg, Sugar 32.8 g
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