Pumpkin Upside Down Cake


Cake -

  • 1 (16 oz) can pumpkin (not pumpkin pie filling)
  • 1 (12 oz) can evaporated milk
  • 1 cup granulated sugar
  • 3 eggs, room temperature if possible
  • 2 tsp cinnamon
  • 1 (2 layer) box of yellow cake mix (I prefer Duncan Hines)
  • 1 1/2 cups chopped pecans (or more if you prefer!)
  • 1 cup butter, melted

Topping -

  •  8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 12 oz nondairy whipped topping
  • 1/3 cup toasted, chopped pecans


Preheat oven to 350 degrees F.  Line a 9 x 13- inch baking pan with waxed paper.  I like to spray both sides of the waxed paper with nonstick cooking spray.

Combine the pumpkin, evaporated milk, sugar, eggs, and cinnamon in a bowl and mix well.  Pour into the prepared pan.   Sprinkle the cake mix over the pumpkin mixture.   Sprinkle the pecans over the cake mixture.  Drizzle the butter over the layers.

Bake at 350 degrees F for 60 - 65 minutes.  It will still be a little bit jiggly, but it will firm up when it cools. 

Cool in the pan about 30 minutes before turning it out onto a flat platter.  Loosen the sides of the cake from the pan by passing a knife between them.  Do not try this while the cake is still hot.

For the topping, combine the cream cheese, sugar, and whipped topping in a bowl and mix well.  Spread over the top of the cooled cake. To serve, cut into 2" squares (it is pretty rich).  For serving to a crowd, it works well to put the squares into cupcake liner papers.  For Halloween parties, top each square with a plastic "spider ring."  These are a huge hit!!!

Yield:  24 servings.