Pumpkin Upside Down Cake The Best Recipes

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Pumpkin Upside Down Cake

"My mom might make this every Thanksgiving. It's higher than pumpkin pie!"

Ingredients :

1 (29 ounce) can pumpkin
1 cup white sugar
three eggs
1 (12 fluid ounce) can evaporated milk
1 tablespoon pumpkin pie spice
1 (18.25 ounce) bundle yellow cake mix
1 cup butter, melted
2 cups frozen whipped topping, thawed

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H20M

Preheat the oven to 350 stages F (175 tiers C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
In a massive bowl, stir collectively the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the organized pan.
Sprinkle the dry cake blend over the pumpkin and then drizzle melted butter over the cake blend.
Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out easy. Cool, then invert onto a serving dish. Serve with whipped topping.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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