"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Contributor:  
Contributor:  
Carolyn Carter

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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