A wonderful fall dessert. I ate this a few years ago, and promptly asked for the recipe. Since then I make it every fall, sometimes for Thanksgiving. I hope your family enjoys this too!
* I served this cake warm. Did not like it. I knew that I did not like it this way. I wrote it down THIS TIME in my notes. I WILL remember next time and every time to serve cold. I KNEW better. (Think about pumpkin pie….it is not ment to be eaten warm.) (THOUGH I just talked to a friend of mine and she PREFERS to eat this dessert warm, you might just need to try it both ways to see what way YOU prefer!!!) (The picture is of a cold piece. FYI.)
Pumpkin Upside Down Cake
26 oz. can pumpkin puree
3/4 c. sugar
1/4 c. brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. salt
1 can sweetened condensed milk
1 yellow cake mix (9″ x 13″ size cake)
3/4 c. butter, melted
1 c. chopped nuts (walnuts or pecans), opt.
Combine the first 9, with a whisk. Pour into greased 9″ x 13″ pan. Sprinkle with the dry cake mix, then chopped nuts ~ drizzle the melted butter evenly over top. Bake @ 350° for 45-60. Cool. (I like to eat this cold, not warm.) Top with Cool Whip.
Easy Peasy. Enjoy.
Recipe from Kim D.
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