This has become my family’s favorite desert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.

Upside Down Pumpkin Cake


  • 1 (29 ounce) can pumpkin puree
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • salt to taste
  • 1 3/4 cups white sugar
  • 3 eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (18.25 ounce) package yellow cake mix with pudding
  • 1 cup chopped pecans
  • 1 cup butter, melted


1 Preheat oven to 350 degrees F (175 degrees C).

2 In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9×13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.

3 Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be “liquidy” at first, but will solidify as it cools.


Dizzymaiden Says... 2011-11-17 08:24:01

I am making this for our office Thanksgiving potluck. What a great idea. I wonder if I should put whipped cream on the side?

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