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Pumpkin Upside Down Cake

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Member since 2007
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Serves 16 | Prep Time 20 | Cook Time 60

Why I Love This Recipe

It's better than pumpkin pie!

Ingredients You'll Need

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


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.

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