Wednesday, October 20, 2010

Upside Down Pumpkin Cake

1 (29 oz.) can pumpkin puree, not pumpkin pie filling (about 3 cups +)
5-6 tsp. pumpkin spice
1½ cups white sugar
3 eggs
1 (5 oz.) can evaporated milk
1 yellow cake mix
1 cup chopped pecans
3/4 cup(1 1/2 sticks) melted butter

Preheat oven to 350 degrees.

In a mixing bowl, blend pumpkin, spice, sugar, eggs and milk. Pour into a 9x13 inch baking dish and spread evenly. Sprinkle evenly the dry yellow cake mix and nuts over pumpkin mixture. Evenly drizzle melted butter over the dry cake mix.

Bake for 1 hour (or until the top is an even medium golden brown), then let cool. It will appear liquidy on the top but solidify as it cools. May serve with Cool Whip or homemade whipped cream.

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