October is a great month to celebrate so many things – football, leaves changing, Halloween, and PUMPKIN. This Upside-Down Pumpkin Cake is a wonderful way to celebrate all things PUMPKIN – enjoy!
Upside-Down Pumpkin Cake
Cake
1-29oz can Pumpkin Puree
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1-12oz can Evaporated Milk
1 Cup Granulated Sugar
Frosting
1-8oz pkg Cream Cheese, soft
1-½ cup Confectioner’s Sugar
1 tsp Vanilla
1-12oz Container Cool Whip
3 Eggs
1 tsp Vanilla
1 Yellow Cake Mix
1 cup Butter, melted
1-½ cup pecans, chopped
Frosting
1-8oz pkg Cream Cheese, soft
1-½ cup Confectioner’s Sugar
1 tsp Vanilla
1-12oz Container Cool Whip
Directions
- Line 13×9 pan with waxed paper and spray with cooking spray.
- In a large bowl, mix pumpkin, spices, milk, and sugar. Beat in eggs and vanilla. Place mixture in prepared pan.
- Sprinkle with cake mix and drizzle with melted butter.
- Sprinkle with pecans.
- Bake at 350 for one hour or until golden brown. Cool completely.
- Invert cake onto dish or cookie sheet.
- Whip cream cheese, confectioner’s sugar, and vanilla until smooth. Fold in Cool Whip. Frost cake.