Pumpkin Recipe ❘ Upside Down Pumpkin Cake

This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.

Ingredients

• 1 (29 ounce) can pumpkin puree
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• salt to taste
• 1 ¾ 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

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
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.

Nutrition Facts

• calories860.6
• carbohydrateContent106.6 g
• cholesterolContent155.5 mg
• fatContent46 g
• fiberContent3.5 g
• proteinContent10.7 g
• saturatedFatContent19.4 g
• sodiumContent662.8 mg
• sugarContent78.3 g