Pumpkin Upside-Down Cake

Pumpkin upside-down cake has replaced pumpkin pie in our household for 7 years. This is very good!

Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 45 mins
Servings:
24
Yield:
1 9x13-inch baking pan

Ingredients

  • 1 (16 ounce) can pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk

  • 1 cup white sugar

  • 3 eggs

  • 2 teaspoons ground cinnamon

  • 1 (15.25 ounce) package yellow cake mix

  • 1 cup chopped pecans

  • 1 cup butter, melted

  • 12 ounces nondairy whipped topping

  • 1 (8 ounce) package cream cheese, softened

  • 1 cup white sugar

Directions

  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
20g Fat
40g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 345
% Daily Value *
Total Fat 20g 26%
Saturated Fat 10g 50%
Cholesterol 59mg 20%
Sodium 272mg 12%
Total Carbohydrate 40g 14%
Dietary Fiber 1g 5%
Total Sugars 27g
Protein 4g
Vitamin C 1mg 6%
Calcium 89mg 7%
Iron 1mg 5%
Potassium 145mg 3%

* 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.