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

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Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
1 hr 30 mins
total:
2 hrs 45 mins
Servings:
24
Yield:
1 9x13-inch baking pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

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  • 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

345 calories; protein 4.1g; carbohydrates 39.6g; fat 20g; cholesterol 58.8mg; sodium 271.5mg. Full Nutrition
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