Pumpkin Upside Down Cake

Pumpkin Upside Down Cake

Components

Unique recipe makes 1 – 9×13 inch cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 (29 ounce) can pumpkin

  • 1 cup white sugar

  • three eggs

  • 1 (12 fluid ounce) can evaporated milk

  • 1 tablespoon pumpkin pie spice

  • 1 (18.25 ounce) package deal yellow cake combine

  • 1 cup butter, melted

  • 2 cups frozen whipped topping, thawed

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  • PREP

    20 minutes

  • COOK

    1 hr

  • READY IN

    1 hr 20 minutes

Pumpkin Upside Down Cake

Instructions

  1. Preheat the oven to 350 levels F (one hundred seventy five levels C). Line a 9×13 inch baking pan with parchment paper or aluminum foil.
  2. In a big bowl, stir collectively the pumpkin, sugar and eggs. Combine within the evaporated milk and pumpkin pie spice; pour into the ready pan.
  3. Sprinkle the dry cake combine over the pumpkin after which drizzle melted butter over the cake combine.
  4. Bake for 1 hour within the preheated oven, or till a knife inserted into the cake comes out clear. Cool, then invert onto a serving dish. Serve with whipped topping.

Vitamin

  • Energy
  • 383 kcal
  • 19%
  • Carbohydrates
  • forty six.7 g
  • 15%
  • Ldl cholesterol
  • seventy eight mg
  • 26%
  • Fats
  • 20.5 g
  • 32%
  • Fiber
  • 1.9 g
  • eight%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 457 mg
  • 18%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by RAINBOWFROGS12

“My mother would make this each Thanksgiving. It is higher than pumpkin pie!”

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