Pumpkin Upside-Down Cake

Mary Scheffert's Note:

Very rich, but a nice change from pumpkin pie.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 24

• 3 eggs
• 2 (16 ounce) cans pumpkin (not pie filling)
• 2/3 cup evaporated milk (Milnot)
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 1 box yellow cake mix (not pudding-in-the-mix recipe)
• 3/4 cup butter or 3/4 cup margarine, melted & cooled
• 1 cup chopped nuts

Directions:

1. Preheat oven to 350.
2. Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
3. Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
4. Bake 30 minutes.
5. Sprinkle nuts on top& bake for another 30 minutes.

Reviews

[Daphne2002]

This is amazing -- a family favorite in the fall. I do not usually use many mixes in my kitchen, but cake mixes are not easy to replace because of their speed and simplicity. They add a wonderful flavor to this. Try it!

[Gingerbear]

This cake was so wonderfully delicious. It is kind of like a crumb cake on top of a pumpkin pie. We LOVED this! I made a mistake in the recipe and didn't read it like I should have and bought pumpkin pie filling instead of pumpkin but it was still so outstanding! This is a definite keeper. Before I close I also wanted to tell you that I honestly miss you on the boards. We never see you anymore. I wish so much that you would come back. Also, thank you so much for a great recipe, Mary :)

[wife2abadge]

I thought this was good, but I think I overbaked it. It was still very jiggly after 60 minutes, so I baked it 65 -- still jiggly. I took it out at 70 minutes, but felt the topping was a bit too brown. I wish I'd known it was more like a custard on the bottom than cake. I would have taken it out earlier.