PUMPKIN UPSIDE-DOWN CAKE
Pumpkin upside-down cake has replaced pumpkin pie in our household for 7 years. This is very good!
Provided by Chad Baker
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Mix pumpkin puree, evaporated milk, 1 cup sugar, eggs, and cinnamon together in a bowl; pour into the prepared baking pan. Sprinkle cake mix over pumpkin mixture and top with pecans. Drizzle butter over pecan layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool cake in the pan, at least 30 minutes. Invert cake onto a flat plate.
- Mix whipped topping, cream cheese, and 1 cup white sugar together in a bowl; spread over the cake. Chill in the refrigerator, 1 to 2 hours. Cut into 1-inch squares.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 39.6 g, Cholesterol 58.8 mg, Fat 20 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 10 g, Sodium 271.5 mg, Sugar 26.9 g
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Ifeoma Joy
[email protected]This is the best pumpkin upside-down cake I've ever had. It's moist, flavorful, and the caramel sauce is perfect.
Sympathy Eli
[email protected]This cake is amazing! I'll definitely be making it again.
Happy Man Riyad
[email protected]I'm so glad I found this recipe. It's a keeper!
Koda Finlay
[email protected]This is the perfect fall dessert. It's warm, comforting, and delicious.
Christine Onder
[email protected]This cake is so moist and flavorful. I love the pumpkin and caramel combination.
oso ramirez
[email protected]I made this cake in a bundt pan, and it turned out beautifully.
Shoaib Khan j.d.s
[email protected]I didn't have any pumpkin pie spice, so I used a combination of ground cinnamon, nutmeg, and ginger. It worked out great!
Michael Taylor
[email protected]I substituted maple syrup for the brown sugar in the caramel sauce, and it was delicious. I also added a teaspoon of cinnamon to the cake batter, which gave it a nice warm flavor.
Moshiur Rohoman
[email protected]The instructions were easy to follow, and the cake turned out perfectly. I'm definitely going to make this cake again.
Patrick Andoh
[email protected]I made this cake for my Thanksgiving dinner, and it was a huge success. Everyone raved about it.
Maleigha Bishop
[email protected]This cake is a must-try for pumpkin lovers.
daniel ryan
[email protected]I'll definitely be making this cake again.
Flatha Ntikama
[email protected]This is the best pumpkin upside-down cake I've ever had.
Shadow KittenGaming
[email protected]This cake is delicious! I'm so glad I found this recipe.
Hamza Minhas
[email protected]I made this cake for my family, and they all loved it. Even my picky kids ate it without complaint.
Jannat Sajal
[email protected]This cake is perfect for fall. The pumpkin flavor is warm and comforting, and the caramel sauce is rich and decadent.
Peter njoroge
[email protected]I love the combination of pumpkin and caramel in this cake. It's a unique and delicious flavor that I've never had before.
Cheyenne Nelson
[email protected]This cake is so easy to make, and it's always a hit. I've made it for potlucks, bake sales, and even just for a snack. It's always gone in minutes!
Nourdine Heddi
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The pumpkin flavor is subtle, and the cake is not too sweet. It's the perfect dessert for any occasion.
Asmit Stha
[email protected]This pumpkin upside-down cake was a hit at our Thanksgiving gathering. The cake was moist and flavorful, and the caramel sauce was the perfect complement. I will definitely be making this again!