Upside Down Pumpkin 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.
Servings 12
Ingredients
- 29 oz. can pumpkin puree not pumpkin pie filling
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. clove
- 1/4 tsp. ginger
- 1 3/4 cup granulated sugar
- 3 large eggs
- 12 oz. can evaporated milk
- 1 box spice cake mix yellow also works
- 1 cup chopped pecans
- 1 cup butter melted
- whipped topping
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. Start from the edges, and work toward the middle.
- 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. It will thicken and set as it cools.
- Cut and serve with whipped cream. Store in refrigerator.