Easy Upside Down Pumpkin Pie Recipe

This unbelievably easy upside-down pumpkin pie cake recipe will become your new favorite dessert! Forget complicated crusts – this recipe uses a simple box cake mix for a surprisingly delicious and impressive result. The creamy pumpkin filling, topped with a buttery, nutty crunch, is so good, you'll want to make it for every gathering (or just keep it all to yourself!). Prepare to be amazed by how simple and unbelievably yummy this recipe is.

Prep Time 15 mins
Cook Time 55 mins
Calories 461.1 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Easy Upside Down Pumpkin Pie 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Upside Down Pumpkin Pie

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How to Make Easy Upside Down Pumpkin Pie

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish.
  3. In a large bowl, whisk together 1 (12 ounce) can evaporated milk, 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
  4. Pour the pumpkin mixture into the prepared baking dish.
  5. Sprinkle the entire box (15.25 ounces) of your favorite yellow or white cake mix evenly over the pumpkin mixture.
  6. Melt 1/2 cup (1 stick) of unsalted butter and drizzle evenly over the cake mix.
  7. Sprinkle 1/2 cup chopped pecans or walnuts over the butter.
  8. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
  9. Let cool completely before inverting onto a serving platter. Serve and enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

145g

Fat

60g

Carbs

19g

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