Upside-Down Pumpkin Cake
Description
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.
Ingredients
•
1 (29 ounce) can pumpkin puree
•
2 teaspoons ground cinnamon
•
1/2 teaspoon ground cloves
•
salt to taste
•
1 3/4 cups white sugar
•
3 eggs
•
1 (12 fluid ounce) can evaporated milk
•
1 (18 1/4 ounce) package yellow cake mix with pudding
•
1 cup chopped pecans
•
1 cup butter, melted
Directions
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.