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.

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 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.

Step: 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 FACT

Per Serving: 861 calories; protein 10.7g; carbohydrates 106.6g; fat 46g; cholesterol 155.5mg; sodium 662.8mg.

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