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Upside Down Pumpkin Cake Recipe

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This recipe for Upside Down Pumpkin Cake is from Henderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
2 lbs. pumpkin (large can) I used 2 small
1½ c. sugar
14 oz evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. ginger
1 tsp. salt
½ tsp. cloves
I box yellow cake mix
3/4 cup butter (I used 1/2 c.)
1 c. crushed pecans
Directions:
Directions:

Mix all above and put into greased 9X13. Sprinkle box of cake mix on top and drizzle with butter. Bake at 350º for 30 minutes. Sprinkle with crushed pecans and bake 30 minutes more. Serve hot or cold with whipped cream.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Delicious recipe to especially serve in the fall.

 

 

 

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