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

    Upside Down Pumpkin Cake. Photo by Crafty Lady 13

    1/1 Photo of Upside Down Pumpkin Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Juenessa's Note:

    Kind of a cross between pumpkin pie and cake. Walnuts can be substituted for pecans.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk.
    3. 3
      Pour mixture into a 9x13 inch baking dish.
    4. 4
      Sprinkle dry cake mix and nuts over the batter.
    5. 5
      Pour melted butter over the cake.
    6. 6
      Bake in oven for 60 minutes and let cool.
    7. 7
      The cake will be "liquidy" at first, but will solidify as it cools.

    Ratings & Reviews:

    • on March 29, 2009


      This was fantastic! So creamy and good. I did reduce the sugar amount to 1 1/4 cups and it was great. Will make this many more times I'm sure. Thanks for posting.

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    • on October 28, 2007


      Made for Edition 2 Game of Tag. It doesn't get any easier than this. Whips together in no time. Serve with whipped cream and you will have a wonderful and easy dessert that looks like you spent a lot of time on it. I will definitely be making this for Thanksgiving and Christmas. Thanks for a wonderful recipe, Juenessa.

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


    Nutritional Facts for Upside Down Pumpkin Cake

    Serving Size: 1 (257 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 862.3
    Calories from Fat 403
    Total Fat 44.7 g
    Saturated Fat 19.8 g
    Cholesterol 154.0 mg
    Sodium 689.0 mg
    Total Carbohydrate 109.8 g
    Dietary Fiber 2.6 g
    Sugars 74.6 g
    Protein 10.7 g

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