Pumpkin Upside-Down Cake

  • BOTTOM LAYER:
  • 1 lge. can (29 oz.) pumpkin
  • 1 lge. can (12 oz.) evaporated milk
  • 1 1/2 tsp. pumpkin spice or use spices that are listed on the can
  • 1 cup sugar
  • 3 eggs
  • TOP LAYER:
  • 1 box yellow cake mix
  • 1/2 cup oil
  • 1 cup milk
  • 1 pkg. (3.5 oz.) instant vanilla pudding
  • 3 eggs

Bottom Layer: Mix ingredients well and pour into greased 9×13 pan. Set aside.

Top Layer: Mix ingredients well and gently spoon over the bottom layer. Bake at 350° for 1 hour or until done. Cool cake in pan for 40 minutes. Loosen sides with butter knife. Turn cake over on serving dish. Cool.

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