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.