Pumpkin Upside-Down Cake Recipe

Name: Pumpkin Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (16 ounce) can pumpkin puree, 1 (12 fluid ounce) can evaporated milk, 1 cup white sugar, 3 eggs, and more.

Yes, Pumpkin Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Upside-Down Cake

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