Pumpkin Upside-Down Cake

Submitted by Mary Scheffert

"Very rich, but a nice change from pumpkin pie."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 24

ingredients

• 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

[YoumakeitWelleatit]

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!

 

[Donna from Las Vegas]

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!

 

[Crisci]

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.

 

[Aunt Pam]

I was looking for something with no or very little milk dues to sons' allergy. This has low amount of milk and the wonderful pumpkin pie taste! Will be making this again.

 

[April1]

EXCELLENT! My hubby made this for a church picnic and it went over well, it was still warm when we took it. We did however have a problem. After we put the nuts on it and put it back into the oven after 24 minutes it scorched the nuts so we had to take all of the nuts off and put new ones on and to hide the blemishes we sprinkled powdered sugar on it. So my suggestion is to check it after 15 minutes after the nuts are on. It could've been my oven but that is what I am going to do now and I figured if you check it with a knife or toothpick after the first time you would know exactly what to bake it in your oven. Thank you for posting we will definately be making this one again, we are going to try and scale the calories and fat down in it next time.