The recipe I promised...
Pumpkin Upside Down Cake
9X13 pan
350 degree oven
Cake:
One Large Can Solid Pack Pumpkin
One Cup Evaporated Milk
Three Eggs
One Cup Sugar
One Teaspoon Cinnamon
One Teaspoon Nutmeg
One Box Yellow Cake Mix
One Cup Finely Chopped Nuts
Two Sticks Melted Butter (1 cup)
Line the oblong pan with wax paper or parchment paper. Spray inside pan and lightly on paper. In a mixing bowl, add first six ingredients and blend with mixer on low speed until all ingredients are combined. Pour the batter into lined pan. Sprinkle yellow cake mix over the top of batter. Sprinkle nuts on top of cake mix. Drizzle melted butter over the top of nuts. Bake for 50-60 minutes @ 350 degrees. Remove from oven and let cake cool. After cake has cooled, turn the pan over and place cake (upside down) on platter. Top with Cool Whip or the following frosting:
One 8 ounce Cream Cheese (softened)
One Cup Powdered Sugar
One 8 ounce Container of Cool Whip
Whip cream cheese and powdered sugar together until smooth. Add Cool Whip by hand until blended well. Frost the cake and refrigerate.
This does not taste like a cake. It tastes like a pie with a thicker and richer crust. I increased the powdered sugar from 1/2 cup to a full cup (from the original recipe) because it just didn't taste sweet enough to me.
9X13 pan
350 degree oven
Cake:
One Large Can Solid Pack Pumpkin
One Cup Evaporated Milk
Three Eggs
One Cup Sugar
One Teaspoon Cinnamon
One Teaspoon Nutmeg
One Box Yellow Cake Mix
One Cup Finely Chopped Nuts
Two Sticks Melted Butter (1 cup)
Line the oblong pan with wax paper or parchment paper. Spray inside pan and lightly on paper. In a mixing bowl, add first six ingredients and blend with mixer on low speed until all ingredients are combined. Pour the batter into lined pan. Sprinkle yellow cake mix over the top of batter. Sprinkle nuts on top of cake mix. Drizzle melted butter over the top of nuts. Bake for 50-60 minutes @ 350 degrees. Remove from oven and let cake cool. After cake has cooled, turn the pan over and place cake (upside down) on platter. Top with Cool Whip or the following frosting:
One 8 ounce Cream Cheese (softened)
One Cup Powdered Sugar
One 8 ounce Container of Cool Whip
Whip cream cheese and powdered sugar together until smooth. Add Cool Whip by hand until blended well. Frost the cake and refrigerate.
This does not taste like a cake. It tastes like a pie with a thicker and richer crust. I increased the powdered sugar from 1/2 cup to a full cup (from the original recipe) because it just didn't taste sweet enough to me.
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