Pumpkin Upside Down Cake
I found this on AllRecipes and made it this last weekend, it was really yummy!
INGREDIENTS
- 1 (29 ounce) can pumpkin
- 1 cup white sugar
- 3 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon pumpkin pie spice
- 1 (18.25 ounce) package yellow cake mix
- 1 cup butter, melted
- 2 cups frozen whipped topping, thawed or whipped cream
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
- In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
- Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.
Leave a Comment
Untitled Comment
01:58, Monday, October 22, 2007
.. Posted by Kitty
This sounds fantastic. We love pumpkin and love trying new recipes. I do something similar with peaches and a box of cake mix.
Kitty
Untitled Comment
12:48, Friday, October 26, 2007
.. Posted by erika
This has nothing to do with this post... I just wanted to tell you that I LOVE, LOVE, LOVE the video on your sidebar!!
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