When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Pumpkin Upside Down Cake Recipe

Pumpkin Upside Down Cake Recipe

Pumpkin Upside Down Cake with Whipped Cream

Pumpkin Upside Down Cake is simple, delicious and feeds a big crowd so it's a great one to have on hand. If you always keep pumpkin, evaporated milk and cake mix in the pantry; you'll have a dessert you can make if you need one at the last minute.

1 cup Granulated sugar
3 Eggs, beaten
3 1/2 cups Canned pumpkin
2 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/2 tsp Salt
1 can (12 oz.) Evaporated milk
1 box Yellow cake mix
1 cup Chopped nuts
1/4 cup Sweetened whipped cream or whipped topping
1/4 cup butter or margarine (melted)

Oven Temp ~ 350°
Baking Time ~ 50 to
Pan Type ~ 9 x 13 inch pan
Preheat oven, line baking pan with parchment paper.

Mix together the sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Pour the mixture into pan. Sprinkle the dry cake mix on top, then sprinkle the nuts.
Pour melted butter evenly over the cake mix and nuts. Bake Pumpkin Upside Down Cake until a wooden pick or cake tester inserted in center comes out clean.
Cool pumpkin cake thoroughly. Flip upside down and remove from pan, remove the parchment paper. Top with whipped cream or whipped topping.

Nutrition facts:

Serving Size 142 g
Calories 328
Calories from Fat 125
Total Fat 13.9g 21%
Saturated Fat 4.4g 22%
Cholesterol 46mg 15%
Sodium 405mg 17%
Total Carbohydrates 47.2g 16%
Dietary Fiber 2.9g 11%
Sugars 31.1g
Protein 6.1g
Vitamin A 171% • Vitamin C 5% • Calcium 13% • Iron 10%

Pumpkin Upside Down Cake before Cutting

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!