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Pumpkin Upside-Down Cake

Pumpkin Upside-Down Cake Recipe

Very rich, but a nice change from pumpkin pie.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Dessert, Easy, For Large Groups, Oven, Potluck, Thanksgiving, Weeknight, Winter
Prep Time: 20 minutes
Cook Time: 1 hour
Calories: 249kcal

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

Instructions

  • 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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Nutrition

Serving: 96g | Calories: 249kcal | Carbohydrates: 32.4g | Protein: 3.7g | Fat: 12.5g | Saturated Fat: 5g | Cholesterol: 44.2mg | Sodium: 287.6mg | Fiber: 1.1g | Sugar: 20.7g