Pumpkin Upside Down Cake

Pumpkin Upside Down Cake







Cake -



1 (16 oz) can pumpkin (not pumpkin pie filling)

1 (12 oz) can evaporated milk

1 cup granulated sugar

3 eggs, room temperature if possible

2 tsp cinnamon

1 (2 layer) box of yellow cake mix (I prefer Duncan Hines)

1 1/2 cups chopped pecans (or more if you prefer!)

1 cup butter, melted



Topping -



8 oz cream cheese, softened

1 cup granulated sugar

12 oz nondairy whipped topping

1/3 cup toasted chopped pecans





Prep - Preheat oven to 350 degrees F.



waxed paper (could also use parchment paper)

butter flavored cooking spray

3 eggs - room temp

1 cup (2 sticks) of butter



Cake -

Combine the pumpkin, evaporated milk, sugar, eggs, and cinnamon in a bowl and mix well.

1 (16 oz) can pumpkin

1 (12 oz) can evaporated milk

1 cup sugar

3 eggs, room temperature

2 tsp cinnamon



Pour into the prepared pan.

Sprinkle the cake mix over the pumpkin mixture.

1 box yellow cake mix

Sprinkle the pecans over the cake mixture.

1 1/2 cups chopped pecans

Drizzle the butter over the layers.

1 cup melted butter

Push the pecans down into the butter a little with your fingers

Bake at 350 degrees F for 60 - 65 minutes. It will still be a little bit jiggly, but it will firm up when it cools.



Cool in the pan about 30 minutes before turning it out onto a flat platter. Loosen the sides of the cake from the pan by passing a knife between them. Do not try this while the cake is still hot. Remove the waxed paper.

For the topping, combine the cream cheese, sugar, and whipped topping in a bowl and mix well.

12 oz nondairy whipped topping

8 oz softened cream cheese

1 cup sugar



Spread over the top of the cooled cake.



Garnish with more toasted chopped pecans. To serve, cut into 2" squares (it is pretty rich).

1/3 cup toasted chopped pecans



Yield: 24 servings.