Upside Down Pumpkin Cake Best Dishes

Friday, October 18, 2013

Upside Down Pumpkin Cake

"This has emerge as my own family's favorite dessert at Thanksgiving, taking the location of pumpkin pie! Walnuts may be substituted for pecans."

Ingredients :

1 (29 ounce) can pumpkin puree
2 teaspoons floor cinnamon
half of teaspoon ground cloves
salt to flavor
1 3/4 cups white sugar
three eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) bundle yellow cake blend with pudding
1 cup chopped pecans
1 cup butter, melted

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H10M

Preheat oven to 350 ranges F (175 degrees C).
In a mixing bowl, combination pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour combination 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 levels F (a hundred seventy five stages C) oven for 60 mins and allow cool. The cake might be "liquidy" before everything, however will solidify as it cools.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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