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    You are in: Home / Recipes / Pumpkin Upside-Down Cake Recipe
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    Pumpkin Upside-Down Cake

    Pumpkin Upside-Down Cake. Photo by wife2abadge

    1/1 Photo of Pumpkin Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Mary Scheffert's Note:

    Very rich, but a nice change from pumpkin pie.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on December 19, 2012


      I had this at a pot luck last night and this pan of bomb-diggity showed up and it was so good! The whole 13x9 pan was gone by the end of the night!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2007


      Delicious! Tried to make it a little low cholesterol substituting egg whites for the eggs. Used half sugar, half Splenda too. Actually liked it better than regular pumpkin pie!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2005


      My family loved this dessert. I made the recipe exactly as it is written. The crust came out wonderfully crisp and the pumpkin filling was incredibly creamy and moist.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Pumpkin Upside-Down Cake

    Serving Size: 1 (96 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 248.9
    Calories from Fat 112
    Total Fat 12.4 g
    Saturated Fat 4.9 g
    Cholesterol 44.1 mg
    Sodium 287.6 mg
    Total Carbohydrate 32.3 g
    Dietary Fiber 1.0 g
    Sugars 20.7 g
    Protein 3.6 g

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