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.
Provided by JCAIN2U
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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 : Calories 860.6 calories, Carbohydrate 106.6 g, Cholesterol 155.5 mg, Fat 46 g, Fiber 3.5 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 662.8 mg, Sugar 78.3 g
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Joe Herlihy
[email protected]This cake was delicious!
Tracy Barraza
[email protected]This cake was okay. The cake was a bit dense, but the caramel sauce was good. I would probably not make this cake again.
Ashok Shah
[email protected]This cake was a disappointment. The cake was dry and crumbly, and the caramel sauce was too runny. I would not recommend this recipe.
Dickson Mutwiri
[email protected]This cake was a bit too sweet for my taste, but it was still good. The cake was moist and flavorful, and the caramel sauce was rich and decadent. I would recommend using less sugar in the cake batter next time.
Joanne Mcdaniels
[email protected]I'm not a baker, but this cake was easy to make and turned out great! The cake was moist and fluffy, and the caramel sauce was rich and decadent. I will definitely be making this cake again.
shipon patwary
[email protected]I made this cake for my family and they loved it! The cake was easy to make and turned out perfect. The flavors of pumpkin and caramel were perfectly balanced. I will definitely be making this cake again.
shahnaz begum
[email protected]This cake was delicious! The cake was moist and flavorful, and the caramel sauce was the perfect topping. I will definitely be making this cake again for my next party.
Yasir Saleem
[email protected]This cake was okay. The cake was a bit dense, but the caramel sauce was good. I would probably not make this cake again.
Marwa Gaafer
[email protected]This cake was a disappointment. The cake was dry and crumbly, and the caramel sauce was too runny. I would not recommend this recipe.
Hiwot Tsegaye
[email protected]This cake was a bit too sweet for my taste, but it was still good. The cake was moist and flavorful, and the caramel sauce was rich and decadent. I would recommend using less sugar in the cake batter next time.
muwanguzi pervin
[email protected]I love pumpkin cake, and this recipe did not disappoint! The cake was moist and flavorful, and the caramel sauce was the perfect topping. I will definitely be making this cake again and again.
Michelle Blackburn
[email protected]This cake was easy to make and turned out perfect! The flavors of pumpkin and caramel were perfectly balanced. I will definitely be making this cake again.
Sunil King
[email protected]I'm not a big fan of pumpkin, but this cake was amazing! The cake was light and fluffy, and the caramel sauce was rich and decadent. I will definitely be making this cake again for my next party.
Veek Small
[email protected]This upside-down pumpkin cake was a hit at my Thanksgiving dinner. The cake was moist and flavorful, and the caramel sauce was the perfect finishing touch. I will definitely be making this cake again!