Pumpkin Upside Down Cake

Pumpkin Upside Down Cake Recipe

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Lynnda Cloutier


This little number comes from Secret Ingredients, another great community cookbook.


★★★★★ 2 votes



  • ·
    1 can pumpkin, 16 oz
  • ·
    1 can evaporated milk, 12 oz
  • ·
    1 cup sugar
  • ·
    3 eggs
  • ·
    2 tsp. cinnamon
  • ·
    1 pkg. yellow cake mix, 2 layer size
  • ·
    1 cup pecan halves, chopped
  • ·
    1 cup butter, melted, 2 sticks
  • ·
    8 oz. cream cheese, softened
  • ·
    1 cup sugar
  • ·
    12 oz. nondairy whipped topping

How to Make Pumpkin Upside Down Cake


  1. Line a 9 x 13 inch baking pan with waxed paper. Mix pumpkin, evaporated milk, 1 cup sugar, eggs and cinnamon in a bowl. Mix well. Pour into prepared pan. Sprinkle the cake mix over the the pumpkin mixture. Sprinkle the pecans over the cake mix. Drizzle butter over layers. Bake at 350 for 1 hour. Cool in pan. Invert onto flat plate. Mix the cram cheese, 1 cup sugar and whipped topping in a bowl. Mix well and spread over the top of the cake. Chill for 1 to 2 hours or more. Cut into 1 inch squares. Makes 24 servings.
    Secret Ingredients

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About Pumpkin Upside Down Cake

Course/Dish: Cakes

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