Upside Down Pumpkin Cake
Melissa Butscher
ingredients
- 1 (29 ounce) can pumpkin puree
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- salt to taste
- 1 3/4 cups white sugar
- 3 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 (18.25 ounce) package yellow cake mix with pudding
- 1 cup chopped pecans
- 1 cup butter, melted
directions
- 1
1. Preheat oven to 350 degrees F (175 degrees C).
- 2
2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Mix together the melted butter, pecans and yellow cake mix until crumbly. Sprinkle over the top of the cake.
- 3
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be “liquidy” at first, but will solidify as it cools.
Source: Melissa Butscher
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