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
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.
Serving Size 142 g
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%
Vitamin A 171% Vitamin C 5% Calcium 13% Iron 10%
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!