pumpkin upside down cake

★★★★★ 1 Review
TraegerMomma avatar
By Leigh Culver
from Dallas, TX

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!

serves 10-12 or more
prep time 30 Min
cook time 1 Hr

Ingredients For pumpkin upside down cake

  • FILLING:
  • 3 lg
    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
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How To Make pumpkin upside down cake

  • 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.

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