Upside Down Pumpkin Cake
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 453.59 g can pumpkin (not pumpkin pie mix)
- 340.19 g can evaporated milk
- 236.59 ml sugar
- 2.46 ml cinnamon
- 3 eggs
- 510.29 g box yellow cake mix
- 236.59 ml nuts
- 236.59 ml of melted butter
-
Topping
- 226.79 g box cream cheese
- 226.79 g carton Cool Whip
- 354.88 ml confectioners' sugar
directions
- Mix pumpkin milk, sugar, cinnamon, and eggs.
- Pour pumpkin mix in a 9x12 pan lined with wax paper.
- Crumble dry cake mix over the pumpkin mix.
- Crumble nuts over the cake mix.
- Pour cooled melted butter over the top.
- Bake 50 to 60 minutes at 350°F.
- Turn upside down, remove wax paper and cool.
- Add topping and refrigerate.
- Enjoy!
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