UPSIDE DOWN PUMPKIN CAKE

Upside Down Pumpkin Cake image

This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.

Provided by JCAIN2U

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
½ teaspoon ground cloves
salt to taste
1 ¾ cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

Nutrition Facts : Calories 860.6 calories, Carbohydrate 106.6 g, Cholesterol 155.5 mg, Fat 46 g, Fiber 3.5 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 662.8 mg, Sugar 78.3 g