"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Upside-Down Cake Recipe

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This recipe for Pumpkin Upside-Down Cake, by , is from Down on the Farm with the Silverstrim Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Fries
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 cup sugar
3 eggs
2 teaspoons cinnamon
1 (2-layer) package yellow cake mix
1 cup pecan halves, chopped
1 cup (2 sticks) butter, melted
8 ounces cream cheese, softened
1 cup sugar;
12 ounces nondairy whipped topping

Directions:
Directions:
Line a 9x13 inch baking pan with waxed paper. Combine the pumpkin, evaporated milk, sugar, eggs and cinnamon in a bowl and mix well. Pour into the prepared pan. Sprinkle the cake mix over the pumpkin mixture. Sprinkle the pecans over the cake mix. Drizzle the butter over the layers. Bake at 350 for 1 hour. Cool in the pan. Invert onto a flat plate.
Combine the cream cheese, 1 c. sugar and whipped topping in a bowl and mix well. Spread over the top of the cake. Chill for 1 to 2 hours or longer. Cut into 1 inch squares.

Number Of Servings:
Number Of Servings:
24

 

 

 

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