Pumpkin Upside Down Cake

Alletha Oliva/FAD

Pumpkin Layer (Mix together):

  • 3 Ea Large Eggs
  • 29 Oz Libby’s Solid Pack Pumpkin
  • 1 1/3 Cups Granulated Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 12 Oz Evaporated Milk

Crust Layer:

  • 1 Box Yellow Cake Mix
  • 2 Cups Chopped Nuts
  • 2 Sticks Butter or Margarine, melted
  • 1 Ctn Cool Whip (8 oz.)

Preheat oven to 325ºF. Line pan(s) with wax paper. Pour pumpkin mixture into pan(s).

Sprinkle cake mix over pumpkin mixture. Sprinkle nuts and then spoon butter over nuts. Trim any excess wax paper.

Bake for 50-60 minutes. After completely cooled, invert cake onto baking sheet – remove pan. Pumpkin is now on top. Using another cookie sheet, invert again. Crust is back on top. Place the baking pan back on the cake and invert again. Pumpkin is now back on top. Remove wax paper. Frost with Cool Whip and chill.

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