Skip to main content New<> this month
Get the Allrecipes magazine

Pumpkin Upside-Down Cake

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"Pumpkin upside-down cake has replaced pumpkin pie in our household for 7 years. This is very good!"
Added to shopping list. Go to shopping list.


2 h 45 m servings 345
Original recipe yields 24 servings (1 9x13-inch baking pan)


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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 39.6 4.1 59 271 Full nutrition

Explore more


Read all reviews 0