Indulge in the irresistible flavors of fall with this decadent Pumpkin Upside Down Cake! A delightful twist on classic pumpkin pie, this recipe boasts a moist, spiced pumpkin layer topped with a buttery, crunchy cake. Perfect for Thanksgiving, autumn gatherings, or any time you crave a warm, comforting dessert.
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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
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How long does it take to make Pumpkin Upside Down Cake?
Pumpkin Upside Down Cake takes about 100 minutes from start to finish — roughly 20 minutes to prepare and 80 minutes to cook.
How many calories are in Pumpkin Upside Down Cake?
Pumpkin Upside Down Cake has approximately 249 calories per serving, with about 7 g protein, 10 g carbohydrates and 19 g fat.
What ingredients do I need for Pumpkin Upside Down Cake?
The key ingredients for Pumpkin Upside Down Cake are Eggs, Pumpkin, Evaporated Milk, Cinnamon, Ginger, Nutmeg. See the full list with measurements above.
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