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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 (29 ounce) can pumpkin puree
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- salt to taste
- 1 ¾ cups white sugar
- 3 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 (18.25 ounce) package yellow cake mix with pudding
- 1 cup chopped pecans
- 1 cup butter, melted
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs, and milk. Pour mixture into a 9×13-inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 861 | |
| % Daily Value * | |
| Total Fat46g | 59% |
| Saturated Fat19g | 97% |
| Cholesterol156mg | 52% |
| Sodium663mg | 29% |
| Total Carbohydrate107g | 39% |
| Dietary Fiber4g | 13% |
| Total Sugars78g | |
| Protein11g | |
| Vitamin C6mg | 31% |
| Calcium259mg | 20% |
| Iron2mg | 13% |
| Potassium521mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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