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My review
Pumpkin Upside-Down Cake
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Chad Baker
"Pumpkin upside-down cake has replaced pumpkin pie in our household for 7 years. This is very good!"
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Ingredients
2 h 45 m servings 345 calsOriginal recipe yields 24 servings (1 9x13-inch baking pan)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Mix pumpkin puree, evaporated milk, 1 cup sugar, eggs, and cinnamon together in a bowl; pour into the prepared baking pan. Sprinkle cake mix over pumpkin mixture and top with pecans. Drizzle butter over pecan layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool cake in the pan, at least 30 minutes. Invert cake onto a flat plate.
- Mix whipped topping, cream cheese, and 1 cup white sugar together in a bowl; spread over the cake. Chill in the refrigerator, 1 to 2 hours. Cut into 1-inch squares.
Nutrition Facts
Per Serving: 345 calories; 20 g fat; 39.6 g carbohydrates; 4.1 g protein; 59 mg cholesterol; 271 mg sodium. Full nutrition