UPSIDE DOWN PUMPKIN CAKE

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Upside Down Pumpkin Cake image

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

Provided by Donna hoskinson

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 11

1 (16 ounce) can pumpkin (not pumpkin pie mix)
1 (12 ounce) can evaporated milk
1 cup sugar
1/2 teaspoon cinnamon
3 eggs
1 (18 ounce) box yellow cake mix
1 cup nuts
1 cup of melted butter
1 (8 ounce) box cream cheese
1 (8 ounce) carton Cool Whip
1 1/2 cups confectioners' sugar

Steps:

  • Mix pumpkin milk, sugar, cinnamon, and eggs.
  • Pour pumpkin mix in a 9x12 pan lined with wax paper.
  • Crumble dry cake mix over the pumpkin mix.
  • Crumble nuts over the cake mix.
  • Pour cooled melted butter over the top.
  • Bake 50 to 60 minutes at 350°F.
  • Turn upside down, remove wax paper and cool.
  • Add topping and refrigerate.
  • Enjoy!

Nutrition Facts : Calories 843, Fat 49.2, SaturatedFat 25.5, Cholesterol 148.1, Sodium 688.2, Carbohydrate 93.7, Fiber 2.1, Sugar 66.4, Protein 11.5

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