Ingredients for Pumpkin Upside Down Cake
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- Yellow Cake Mix
- ½ cup (1 stick) unsalted butter, melted
- ½ cup chopped pecans or walnuts
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How to Make Pumpkin Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, whisk together 2 large eggs, 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon salt, and 1 ½ cups granulated sugar until well combined.
- Pour the pumpkin mixture into the prepared baking pan.
- In a separate bowl, combine 1 box (15.25 ounces) yellow cake mix and ½ cup (1 stick) melted unsalted butter. Sprinkle evenly over the pumpkin mixture.
- Sprinkle ½ cup chopped pecans or walnuts over the cake mix.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before inverting onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
82g
Fat
24g
Carbs
10g
