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


1Line 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

About Pumpkin Upside Down Cake

Course/Dish: Cakes