Real Recipes From Real Home Cooks ®

pumpkin upside down cake

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(2 ratings)

Ingredients For pumpkin upside down cake

  • 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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