Upside Down Pumpkin Cake


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.

Prep Time:
10 mins
Cook Time:
1 hrs
Total Time:
1 hrs 10 mins
1 9x13-inch cake


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs, and milk. Pour mixture into a 9x13-inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.

  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)

861 Calories
46g Fat
107g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 861
% Daily Value *
Total Fat 46g 59%
Saturated Fat 19g 97%
Cholesterol 156mg 52%
Sodium 663mg 29%
Total Carbohydrate 107g 39%
Dietary Fiber 4g 13%
Total Sugars 78g
Protein 11g
Vitamin C 6mg 31%
Calcium 259mg 20%
Iron 2mg 13%
Potassium 521mg 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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