Pumpkin pie on the bottom, buttery cake mix pecan streusel on top. Delicious, easy, simple, and fast to whip up! This Pumpkin Upside Down Cake, or Upside Down Pumpkin Pie, is one of the best and easiest pumpkin recipes. Everyone loves it, and I always get asked for the recipe. It disappears at holidays!
I absolutely LOVE to write. Sometimes when I intend to block out time to focus on laying down some words though, I start to procrastinate. Errrrr. I don’t know why I do this because I truly look forward getting thoughts and stories down, but you know how it goes… open up Facebook real quick, or pin a few cool ideas on Pinterest (where time gets sucked into a black hole, btw)… next thing I know, I’ve lost a half hour! Right now I will FOCUS. I’m totally going to concentrate. Okay, here we go. Thinking about this Pumpkin Upside Down Cake. Now I’m hungry, of course.
I’m all about the pumpkin things right now. This Pumpkin Upside Down Cake. It’s also kinda like an Upside Down Pumpkin Pie. Call it what you will, but it ROCKS. I’ve seen other recipes for Pumpkin Upside Down Cake, and there’s always a little variation. I’ve tried several, and I always come back to this specific version. It’s the best one. Don’t bother with the others. Save your time. I did the homework for you. THIS is the Pumpkin Upside Down Cake you want!
This Upside Down Pumpkin Pie came to me from my cousin’s wife, Lisa. I love Lisa. She’s been a part of our small clan for over 15 years now and we’re so lucky to have her. She brings amazing food to every holiday. That’s really all you need to know to understand why we’re fond of her, but she and I share a lot of the same interests – like baking and crafts – so we often have no shortage of topics to chat about. She’s just so easy to talk to and we can gab about anything under the sun. It’s great.
She brought this Pumpkin Upside Down Cake to Thanksgiving one of the first years we knew her. In her family, they also call this ‘Pumpkin Squishy’. That doesn’t entirely make sense to me. But that’s okay. We embraced the dessert anyway. Then we embraced her… for bringing this recipe into our lives. And today I share it with you all in hopes that you like it as much as we do!
It’s pumpkin pie on the bottom, and a slightly crunchy, super buttery cake mix crust on top! Really more like a streusel. A cake mix streusel with melted butter and pecans. YESSSSS. So good. It’s also SO easy. Prep time takes 10 minutes. You could bust it out in 5 if you’re dedicated and have FOCUS. Ugh. I lack it. Also, the ingredients are all pretty common and readily available. Most of them already sit in your pantry. This Upside Down Pumpkin Pie recipe is a win all-around. Easy, simple, delicious. Bam.
Pumpkin Upside Down Cake
Ingredients
- 29 oz. can pumpkin puree not pie filling
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. clove
- 1/4 tsp. ginger
- 1 3/4 c. sugar
- 3 large eggs
- 12 oz. can evaporated milk
- 1 box yellow cake mix
- 1 c. chopped pecans
- 1 c. butter melted
Instructions
- In a large bowl, combine the pumpkin, spices, sugar, eggs, and milk. Mix until well-blended.
- Pour into a greased 9x13 baking dish.
- Sprinkle the entire box of cake mix evenly over the batter.
- Sprinkle the pecans evenly over the cake mix.
- Pour the melted butter evenly over the cake mix and pecans.
- Bake at 350 degrees for 50-60 minutes or until the edges are lightly browned.
- Allow to cool completely.
- Cut and serve with whipped cream. Store in refrigerator.
Notes
Wow. I wrote that in under 30 minutes by exercising some concentration. If only I could do that with everything in life! AND, I am posting TWICE today. Progress. Major progress toward my blogging goals. If you try this Upside Down Pumpkin Pie recipe, please let me know what you thought!
Mmm, I love pumpkin pie. This looks like a cool variation on it! I’ve never heard of upside down pumpkin cake before, but it sounds like something I need to try!
It’s so easy too! The topping is much more delicious than a traditional pie crust, and plus… you don’t have to MAKE a pie crust. I’m always happy to get out of that!! 🙂 Thank you for stopping back again!
This looks amazing! I have actually never tried to make anything with pumpkin (I know, I’m crazy) but this looks delicious and I think I need to try it 🙂
Really! Oh I love pumpkin so much. I know that’s everyone’s favorite ingredient this time of year – count me among them! Try it – especially this cake. It’s super quick and easy to throw together! Thanks so much for stopping by! I really appreciate it. 🙂
Thank you for linking up to Tickle My Tastebuds Tuesday last week. As one of the co-hosts, I will be featuring your recipe on Tickle My Tastebuds Tuesday this week on my site, Detours in Life. Congrats! Please stop by and grab a feature button when you get a chance.
Hi Alecia! Wow, thanks for featuring one of my recipes! Thank you so much – I really appreciate it. That’s wonderful to hear. I’ll definitely be back. Thanks for hosting the party! Happy Sunday to you!
I cannot wait to try this! Thank you for linking up with us at Tickle My Tastebuds last week. I am featuring you this week and would love if you’d stop by and link up some more yummy recipes!
Julia @ Mini Van Dreams
Hi Julia! Thank you so much for popping over here! And thank you SO MUCH for featuring my recipe! I really appreciate it! 🙂 Yes, I’ll definitely be back to party. You are great hosts. Have a wonderful week!
I am making tbis right now for a luncheon tomorrow…do you suggest putting in refrigerator over night or sitting out in covered dish?
I would chill it overnight! It’ll help it set and firm up! 🙂 I hope you like it. Let me know!
This is delicious! I will make it again. How long will it stay fresh in the refrigerator? Does it freeze?
It should be good for 3 or 4 days! We made it Saturday for an early Thanksgiving, and we were still eating it yesterday, it was still great! I’m so glad you liked it. 🙂
What do you suggest for heating it back up the next day? We’re going to a Thanksgiving dinner at church so I need to make it the night before, put in fridge overnight, & take to the dinner the next day & I’d like it to be warm when they try it. Thank you!
Hi! Would you have access to an oven? You could warm it at 175-200 degrees for 20-30 minutes, covered with foil. To be honest with you, I love this just as much cold though! I really like cold pumpkin pie, and this is nice cold too. The top is really crispy. It’s still great if you must have it chilled!
My best friend and supplier of cookies, cupcakes, etc for my husband and me made these. They are kind of squishy, but I love the flavor. Actually, they don’t taste as if they were baked all. Not something I would serve to guests, but we will enjoy them. She sent a baggie of what looks like whipped cream, but is the consistency of cream cheese.
Are you sure it was this upside down cake, and not a cookie recipe? I want to make sure your rating is applied to the correct recipe! Sounds like you’re referencing a cookie, but this is a cake recipe….
Do you flip this pumkin upside down cake like a pineapple upside cake?
Yes, exactly!