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Pumpkin Upside Down Cake




Source of Recipe


razzle dazzle recipes






List of Ingredients



• 3 eggs
  
• 1 cup granulated sugar
  
• 3 1/2 cups pumpkin puree
  
• 2 tsps ground cinnamon
  
• 1/2 tsp ground ginger
  
• 1/2 tsp freshly grated nutmeg
  
• 1/2 tsp salt
  
• 12 oz evaporated milk
  
• 1 (18.25 oz) box yellow cake mix
  
• 1 cup toasted chopped pecans
  
• 4 T melted unsalted butter
  
• Spiced Cream (recipe below)
  






Instructions



1. Preheat oven to 350 degrees. Line a 9 x 13-inch pan with waxed paper and set aside.
   
2. In a large bowl beat the eggs until slightly thickened and lemon colored. Add the sugars, pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix well, then gently stir in the evaporated milk. Pour the mixture into the prepared pan and sprinkle the cake mix over the top. Sprinkle with the pecans and pour the butter evenly over the entire pan.
   
3. Bake for 50 to 60 minutes. Cool thoroughly. Remove from the pan and place on a serving dish.
   
4. Serve with the Spiced Cream on the side, or frost with chilled Spiced Cream.
   






Final Comments


SPICED CREAM: 1 cup heavy cream; 1 tsp cinnamon; 1/2 tsp freshly grated nutmeg; 1/4 tsp ground ginger

Whip the cream until light and fluffy. Fold in the spices. Chill.