Pumpkin Upside-Down Cake

Name: Pumpkin Upside-Down Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 24 serving(s)
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

(13)

Recipe by Mary Scheffert

Very rich, but a nice change from pumpkin pie.

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READY IN: 1hr 20mins

SERVES: 24

UNITS: US

INGREDIENTS

Nutrition

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

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

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