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Print This Delicious and Healthy Pumpkin Upside Down Cake Recipe

 

Pumpkin Upside Down Cake Recipe

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

Oven Temp ~ 350°        Baking Time ~ 50 to 60  Min.
Pan Type ~ 9 x 13 inch pan

Preheat oven, Line baking pan with waxed 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 until a wooden pick or cake tester inserted in center comes out clean.
Cool pumpkin upside down cake thoroughly. Flip over and remove from pan; remove the wax paper. Top with whipped cream or whipped topping.

 

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Healthy Homemade Cake Recipe

GO AHEAD AND BAKE !!!!!

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 bling.

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 lb neighbor
And leave her your 1000 calorie surprise!

poem by Joyce Hein.

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