Pumpkin Upside Down Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 16
  • Preparation Time: 20
  • 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
DIRECTIONS
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Line a 9x13 inch baking pan with parchment paper or aluminum foil.
  3. In a large bowl, stir together the pumpkin, sugar and eggs.
  4. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
  5. Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
  6. Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean.
  7. Cool, then invert onto a serving dish.
  8. Serve with whipped topping.
RECIPE BACKSTORY
It's better than pumpkin pie!