Pumpkin Upside Down Cake

Leigh Culver

By
@TraegerMomma

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!


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Rating:

Comments:

Serves:

10-12 or more

Prep:

30 Min

Cook:

1 Hr

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Puddings
Other Tags: Quick & Easy, For Kids
Hashtags: #easy, #pumpkin