"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Upside Down Pumpkin Cake Recipe

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This recipe for Upside Down Pumpkin Cake, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Carter
Added: Tuesday, March 1, 2005


1 30-oz. can pumpkin
1 15-oz. can evaporated milk
3 eggs
1 1/2 cups sugar
pinch salt
2 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1 box butter pecan cake mix
1 cup chopped nuts
1 cup melted butter

Mix pumpkin, milk, eggs, sugar, salt and spices and pour into well-greased 9x13 pan. Sprinkle dry cake mix on top of pumpkin mixture. Sprinkle on nuts and drizzle with melted butter. Bake 350 F. for 40-50 minutes. Top with whipped cream before serving.




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