Pumpkin Upside Down Cake

1
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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12 or more
Prep:
30 Min
Cook:
1 Hr

Ingredients

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  • 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

How to Make Pumpkin Upside Down Cake

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.

Printable Recipe Card

About Pumpkin Upside Down Cake

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




Show 4 Comments & Reviews

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