Monday, October 21, 2013

Pumpkin Upside Down Cake

Oh my gosh... for the life of me, I can't figure out why I wait until the holidays are here to make this amazing cake.  This is one of my favorite cakes, and with the availability of canned pumpkin all year long, you could make this any time you choose.  We've made this cake for years now starting in October, and it gets rave reviews from folks in each age group!

The method of making it may seem a little strange to you, but it's pretty hard to mess up.  So if you are looking for something festive to bring to your holiday party (anywhere from Halloween through the Christmas season) - this is for you!

This recipe came from the Secret Ingredients Recipe Book.


Ingredients:     

Cake -
  • 1 (16 oz) can pumpkin (not pumpkin pie filling)
  • 1 (12 oz) can evaporated milk
  • 1 cup granulated sugar
  • 3 eggs, room temperature if possible
  • 2 tsp cinnamon
  • 1 (2 layer) box of yellow cake mix (I prefer Duncan Hines)
  • 1 1/2 cups chopped pecans (or more if you prefer!)
  • 1 cup butter, melted
Topping -
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 12 oz nondairy whipped topping
  • 1/3 cup toasted chopped pecans

Step-by-Step:

Prep - Preheat oven to 350 degrees F.  Open the pumpkin.  Cut the butter into pieces so you can melt it.  Line a 9 x 13- inch baking pan with waxed paper.  I like to spray both sides of the waxed paper with nonstick cooking spray.  Put the eggs in warm water so they can come to room temperature.
 
waxed paper (could also use parchment paper)
butter flavored cooking spray
3 eggs in warm water
1 cup (2 sticks) of butter
Cake - 
Combine the pumpkin, evaporated milk, sugar, eggs, and cinnamon in a bowl and mix well. 
1 (16 oz) can pumpkin
1 (12 oz) can evaporated milk
1 cup sugar
3 eggs, room temperature
2 tsp cinnamon

Pour into the prepared pan.
Sprinkle the cake mix over the pumpkin mixture.
1 box yellow cake mix
Sprinkle the pecans over the cake mixture.
1 1/2 cups chopped pecans
Drizzle the butter over the layers.
1 cup melted butter
Push the pecans down into the butter a little with your fingers
Bake at 350 degrees F for 60 - 65 minutes.  It will still be a little bit jiggly, but it will firm up when it cools.  

Cool in the pan about 30 minutes before turning it out onto a flat platter.  Loosen the sides of the cake from the pan by passing a knife between them.  Do not try this while the cake is still hot.  Remove the waxed paper.
For the topping, combine the cream cheese, sugar, and whipped topping in a bowl and mix well.
12 oz nondairy whipped topping
8 oz softened cream cheese
1 cup sugar


Spread over the top of the cooled cake. 

Garnish with more toasted chopped pecans.  To serve, cut into 2" squares (it is pretty rich).  For serving to a crowd, it works well to put the squares into cupcake liner papers. 
1/3 cup toasted chopped pecans
 
Yield:  24 servings. 

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Written Method:    
Preheat oven to 350 degrees F.  Line a 9 x 13- inch baking pan with waxed paper.  I like to spray both sides of the waxed paper with nonstick cooking spray.

Combine the pumpkin, evaporated milk, sugar, eggs, and cinnamon in a bowl and mix well.  Pour into the prepared pan.  Sprinkle the cake mix over the pumpkin mixture.  Sprinkle the pecans over the cake mixture.  Drizzle the butter over the layers.  Bake at 350 degrees F for 60 - 65 minutes.  It will still be a little bit jiggly, but it will firm up when it cools.  

Cool in the pan about 30 minutes before turning it out onto a flat platter.  Loosen the sides of the cake from the pan by passing a knife between them.  Do not try this while the cake is still hot.

For the topping, combine the cream cheese, sugar, and whipped topping in a bowl and mix well.  Spread over the top of the cooled cake.  Top with toasted chopped pecans.  To serve, cut into 2" squares (it is pretty rich).  For serving to a crowd, it works well to put the squares into cupcake liner papers.  For Halloween parties, top each square with a plastic "spider ring."  These are a huge hit!!!
Yield:  24 servings.

22 comments:

  1. That is nice pumpkin cake to eat.

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  2. The Pumpkin upside down cake looks awesome and different. I've got to give this a try! Thx for sharing!

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    1. Peggy - drop me a line when you make it. I'm confident that you'll enjoy! :)

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  3. Do you think the whipped topping is a must? Or would it be possible to use some heavy whipping cream instead?
    Looks amazing though! Thinking of making it for my Thanksgiving dessert table! Thanks!

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    1. Emily - Are you asking me if you can leave off the topping entirely, or just change the ingredients.
      For me, personally, the topping is a must... absolutely delish (and you could use a lower fat cream cheese in there). But once I made this for one of my kids' classroom parties and forgot the topping. Teacher said they all loved it! But I'd still do the topping!!!!! The taste and textural contrast is part of what makes this such a hit! :)

      As far as substituting whipping cream for the whipped topping, I would ONLY do that if you can eat it all that day. I use a non-dairy whipped topping because I'm weird about dairy being left out. I'm always afraid someone will get sick. The whipped cream may "melt" where the whipped topping holds up outside of the fridge.

      I think this would be a huge hit at your Thanksgiving table!!!! :)

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    2. Thanks for your reply! I definitely wouldn't leave the actual topping off, it looks too yummy :)
      I just meant substituting whipping cream for the whipped-topping... but I definitely see your point about the whipped cream getting runny. I'll stick to the recipe!

      Thanks!

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  4. I made this tonight for our weekly family dinner. I have five children, three son in laws, three grandchildren and my elderly parents who are all Sunday night regulars at my table. Going from a full table every night to only one child left at home has been a struggle but my husband and I love to have a full house every Sunday. I had already made two pies for desert but when I found your board this morning I knew things had to change. Your pumpkin Upsidedown cake was a winner. One son in law said it was the best thing he had ever tasted. I figured if it was going to feel like fall here in California it is going to taste like it too!! I will be following your boards, they are very inspiring. Thank you so much!

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  5. I have been making this dessert exactly this way for well over fifteen years. It is sinfully delicious and always a big hit at office and family gatherings. Everyone always wants the receipe. Even people who do not usually like pumpkin, love this.

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  6. How would this hold up if made the day before? I am traveling to Thanksgiving and need something I can make the day before and stick in the fridge. Think it would be ok if I made the cake ahead of time and then frosted the day of? Thanks!

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    1. That works great! I've done just that before. Enjoy!!! :)

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  7. This is just wonderful! I have created a new blog, and linked to this recipe there. http://autumnfunforthewholefamily.blogspot.com/2014/09/pumpkin-upside-down-cake.html

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  8. Sounds delicious!!! Must make soon!!

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  9. If I make this a day before I am going to serve it, do I need to refrigerate it prior to serving?

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    Replies
    1. Hi Angie -
      Yes, if you add the topping, refrigerate it (since it has cream cheese, etc).
      Julie

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  10. My mother and I tried this dessert last night and it was AMAZING!!!!!!!!!!!!!!!!! its like ur eating a pumkin pie mixed with a pecan pie lol! Although, my mom prefers sweet potatos over pumkin so she cooked and mashed some sweet potatoes instead of using pumpkin, and you would have never know because it tastes so Amazing :D My younger neices who are 11, 15, and 17 were all spending the night and we asked them to try it and they were like "um we dont know, we dont really like sweet potatoes", and we were like Please! just try it and they did and you should have seen their faces!!! XD lol its like they got a glimpse of Heven or something lol They loved it!!! and wanted alot more . Also my mother is making some today as I type this to give out and bless our other family members with :D ! This recipe is Awesome! God Bless You and have a Blessed Day!

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  11. This looks so inviting and delicious.....your pictures are great as well.....I will give this a try this weekend! Thanks for posting!

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  12. This is THE BEST!!!!! Everyone who tried it loved it. Thanks for the fantastic recipe. :)

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  13. If I make this the day before the event and don't add topping till the day of, does cake have to be refrigerated?

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  14. I was wondering if I assemble this tonight and won't be serving until Thursday, would I have to bake it today or will it hold up in a fridge not baked? It looks great, thanks!

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    1. Gosh, Casey. I'm sorry I dropped the ball on your question. I just found it as I was clearing out my Spam folder. :( I hope your dessert came out okay. Please accept my apologies. Have no idea why it was shuttled to spam.

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  15. Every person who tried it asked for the recipe- Amazing! I will add this to my Favorites file. Thanks for posting!
    Oh, I piped the icing onto the squares and they were beautiful!

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