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.

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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. 

Enjoy this recipe?  I sure hope so!  And there are so many more recipes for you to discover!  You can do that by clicking on my Recipe Index where you are sure to find some great dishes!

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Here are some bonus recipes!

High Class Shepherd's Pie

Black Pepper Cheddar Bay Biscuits

Chicken and Sausage Gumbo

Crock Pot Beef and Broccoli

Pumpkin Pie Spiced Martinis

Cranberry Glazed Pork Tenderloin 

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.