Upside-Down Pumpkin Cake

4.6

(208)

188 Reviews

13 Photos

This pumpkin upside-down cake has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.

Submitted by Anonymous

Updated on July 14, 2022

13

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Servings:

8

Yield:

1 9x13-inch cake

Jump to Nutrition Facts

Ingredients

1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
½ teaspoon ground cloves
salt to taste
1 ¾ cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs, and milk. Pour mixture into a 9x13-inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
Bake in the preheated oven for 60 minutes, then let cool. The cake will be liquidy at first, but will solidify as it cools.

Nutrition Facts (per serving)

861	Calories
46g	Fat
107g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 861
% Daily Value *
Total Fat 46g	59%
Saturated Fat 19g	97%
Cholesterol 156mg	52%
Sodium 663mg	29%
Total Carbohydrate 107g	39%
Dietary Fiber 4g	13%
Total Sugars 78g
Protein 11g	21%
Vitamin C 6mg	7%
Calcium 259mg	20%
Iron 2mg	13%
Potassium 521mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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