PUMPKIN UPSIDE-DOWN CAKE

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Pumpkin Upside-Down Cake image

Make and share this Pumpkin Upside-Down Cake recipe from Food.com.

Provided by Mary Scheffert

Categories     Dessert

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 11

3 eggs
2 (16 ounce) cans pumpkin (not pie filling)
2/3 cup evaporated milk (Milnot)
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups sugar
1 box yellow cake mix (not pudding-in-the-mix recipe)
3/4 cup butter or 3/4 cup margarine, melted & cooled
1 cup chopped nuts

Steps:

  • Preheat oven to 350.
  • Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
  • Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
  • Bake 30 minutes.
  • Sprinkle nuts on top& bake for another 30 minutes.

*** Explore more Pumpkin Upside-Down Cake Recipes »

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