Zutaten für Pumpkin Up Side Down Cake
- Pumpkin
- Eggs
- Evaporated Milk
- Yellow Cake Mix
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup chopped pecans
- 1 (8 ounce) container whipped topping
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Zubereitung von Pumpkin Up Side Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x11 inch baking pan.
- In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 cup packed brown sugar, and 1 teaspoon pumpkin pie spice. Mix well.
- Pour the pumpkin mixture into the prepared baking pan and spread evenly.
- In a separate bowl, combine 1 box (15.25 ounce) yellow cake mix, 1/2 cup (1 stick) unsalted butter, cut into small pieces, and 1/2 cup chopped pecans. Gently mix until the butter is incorporated but the mixture is still slightly crumbly.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
- Once completely cool, spread 1 (8 ounce) container of whipped topping evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
141g
Fat
81g
Carbs
20g
