Ingredients for Easy Upside Down Pumpkin Pie
- 1 (12 ounce) can evaporated milk
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Yellow Cake Mix
- 1/2 cup (1 stick) unsalted butter, melted
- Pecans
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How to Make Easy Upside Down Pumpkin Pie
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- 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.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the entire box (15.25 ounces) of your favorite yellow or white cake mix evenly over the pumpkin mixture.
- Melt 1/2 cup (1 stick) of unsalted butter and drizzle evenly over the cake mix.
- Sprinkle 1/2 cup chopped pecans or walnuts over the butter.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
- 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