Pumpkin Upside Down Cake Recipe

Ingredients
<br>- 1 (29 ounce) can pumpkin
<br>- 1 cup white sugar
<br>- 3  eggs
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 1 tablespoon pumpkin pie spice
<br>- 1 (18.25 ounce) package yellow cake mix
<br>- 1 cup butter, melted
<br>- 2 cups frozen whipped topping, thawed
<br><p></p>Directions
<br>step 1: Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
<br>step 2: In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
<br>step 3: Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
<br>step 4: Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.
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Ingredients
- 1 (29 ounce) can pumpkin
- 1 cup white sugar
- 3 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon pumpkin pie spice
- 1 (18.25 ounce) package yellow cake mix
- 1 cup butter, melted
- 2 cups frozen whipped topping, thawed

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
step 2: In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
step 3: Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
step 4: Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

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