Upside Down Pumpkin Cake Recipe

Name: Upside Down Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can pumpkin (not pumpkin pie mix); 1 (12 ounce) can evaporated milk; 1 cup sugar; 1/2 teaspoon cinnamon; 3 eggs; 1 (18 ounce) box yellow cake mix; 1 cup nuts; 1 cup of melted butter; Topping; 1 (8 ounce) box cream cheese; 1 (8 ounce) carton Cool Whip; 1 1/2 cups confectioners' sugar

Servings: persons

1 (16 ounce) can pumpkin (not pumpkin pie mix)
1 (12 ounce) can evaporated milk
1 cup sugar
1/2 teaspoon cinnamon
3 eggs
1 (18 ounce) box yellow cake mix
1 cup nuts
1 cup of melted butter
Topping
1 (8 ounce) box cream cheese
1 (8 ounce) carton Cool Whip
1 1/2 cups confectioners' sugar

1
Mix pumpkin milk, sugar, cinnamon, and eggs.
2
Pour pumpkin mix in a 9x12 pan lined with wax paper.
3
Crumble dry cake mix over the pumpkin mix.
4
Crumble nuts over the cake mix.
5
Pour cooled melted butter over the top.
6
Bake 50 to 60 minutes at 350u00b0F.
7
Turn upside down, remove wax paper and cool.
8
Add topping and refrigerate.
9
Enjoy!

1100

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 (16 ounce) can pumpkin (not pumpkin pie mix), 1 (12 ounce) can evaporated milk, 1 cup sugar, 1/2 teaspoon cinnamon, and more.

Yes, Upside Down Pumpkin 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.

Upside Down Pumpkin Cake

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