Upside Down Pumpkin Cake

Name: Upside Down Pumpkin Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters butter, melted; 822 grams pumpkin puree; 3 eggs; 12 fluid ounces (12 fluid ounce) can evaporated milk; 2 teaspoons ground cinnamon; 1 teaspoons ground cloves; 237 milliliters chopped pecans; 10 servings salt to taste; 414 milliliters white sugar; 517 grams package yellow cake mix with pudding

Upside Down Pumpkin Cake requires roughly 1 hour and 10 minutes from start to finish. One portion of this dish contains roughly 8g of protein, 31g of fat, and a total of 653 calories. This recipe serves 10. Head to the store and pick up evaporated milk, cake mix, salt, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk.

Ingredients you will need

Cinnamon

Pumpkin

Clove

Sugar

Egg

Milk

Salt

Equipment you will use

Mixing Bowl

Pour mixture into a 9x13 inch baking dish.

Equipment you will use

Baking Pan

Sprinkle dry cake mix and nuts over the batter.

Ingredients you will need

Cake Mix

Nuts

Pour melted butter over the cake.

Ingredients you will need

Butter

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.

Equipment you will use

Oven