Ingredients for Upside Down Pumpkin Cake
- 1 (15 ounce) can pumpkin puree
- Ground Cinnamon
- Ground Cloves
- 1/2 teaspoon salt
- White Sugar
- 2 large eggs
- Evaporated Milk
- Yellow Cake Mix With Pudding
- 1 cup pecan halves (or walnuts)
- 1/2 cup (1 stick) unsalted butter, melted
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How to Make Upside Down Pumpkin Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine the brown sugar, butter, and pecans (or walnuts). Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Pour into the prepared pan and spread evenly.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter over the pecan mixture in the prepared pan and spread evenly.
- Bake for 70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
298g
Fat
99g
Carbs
36g
