pumpkin upside down cake
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!
prep time
30 Min
cook time
1 Hr
method
---
yield
10-12 or more
Ingredients
- FILLING:
- 3 large eggs
- 2 - one pound cans pumpkin
- 1 1/4 cups sugar
- 1-12 ounce can evaporated milk
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- TOPPING:
- 1 box yellow cake mix
- 1 stick cube butter, melted
How To Make pumpkin upside down cake
-
Step 1Set oven to 350*, Mix filling and pour into a 9x13 pan (I use glass).
-
Step 2Sprinkle dry cake mix over all and drizzle butter over the cake mix.
-
Step 3Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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