Pumpkin Upside Down Cake

Pumpkin pie on the bottom, and a cake mix streusel on top.... a buttery, slightly crunchy, cake mix and pecan topping! Soooo easy and quick to prepare, and super delicious. Everyone loves this.

Course Dessert
Keyword pumpkin dump cake, pumpkin pie, pumpkin upside cake, upside down pumpkin pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12


  • 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


  1. In a large bowl, combine the pumpkin, spices, sugar, eggs, and milk. Mix until well-blended.

  2. Pour into a greased 9x13 baking dish.

  3. Sprinkle the entire box of cake mix evenly over the batter.

  4. Sprinkle the pecans evenly over the cake mix.

  5. Pour the melted butter evenly over the cake mix and pecans.

  6. Bake at 350 degrees for 50-60 minutes or until the edges are lightly browned.

  7. Allow to cool completely.

  8. Cut and serve with whipped cream. Store in refrigerator.

Recipe Notes

This will still seem liquidy straight from the oven, but will set as it cools.