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.
Ingredients
- 1 can pumpkin puree , 29 ounce
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- salt to taste
- 1.75 cups white sugar
- 3 eggs
- 1 can evaporated milk , 12 fluid ounce
- 1 package yellow cake mix with pudding , 18.25 ounce
- 1 cup chopped pecans
- 1 cup butter , melted
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
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.
-
3
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
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