Upside Down Pumpkin Cake Recipe

Ingredients
<br>- 1 (29 ounce) can pumpkin puree
<br>- 2 teaspoons ground cinnamon
<br>- ½ teaspoon ground cloves
<br>- salt to taste
<br>- 1 ¾ cups white sugar
<br>- 3  eggs
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 1 (18.25 ounce) package yellow cake mix with pudding
<br>- 1 cup chopped pecans
<br>- 1 cup butter, melted
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 3: Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be ">


Ingredients
- 1 (29 ounce) can pumpkin puree
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- salt to taste
- 1 ¾ cups white sugar
- 3 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 (18.25 ounce) package yellow cake mix with pudding
- 1 cup chopped pecans
- 1 cup butter, melted

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 3: Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

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