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Pumpkin Upside-Down Cake Recipe

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This recipe for Pumpkin Upside-Down Cake is from Stapley Pharmacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Line 9 x 13 pan with wax paper.

In mixing bowl, combine:

1 cup sugar
3 eggs
1 large can (29 oz.) Libby's pumpkin
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 can (12 oz.) evaporated milk

Pour pumpkin mixture in cake pan.

1 box cake mix (yellow, white, or spice)
nuts
1 cube butter
Directions:
Directions:
Sprinkle cake mix on top of pumpkin mixture. Sprinkle nuts (I prefer walnut gems) on top. Drizzle melted butter on top.

Bake at 350 degrees for 50-60 minutes. Cool and turn upside down on rectangular cake platter. Remove wax paper. Cover and refrigerate.

When completely cool, spread Cool Whip on top.

 

 

 

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