COOKIN’ WITH CAPITAL

Pumpkin Upside Down Cake

INGREDIENTS
  • 1 can (29 oz) pumpkin
  • 1 ½ cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp  ginger
  • 1 tsp nutmeg
  • 1 can  evaporated milk
  • 3 eggs, beaten
  • 1 pkg Pillsbury Plus yellow cake mix
  • 1 cup nuts, chopped (or more)
  • 1 cup margarine, melted
DIRECTIONS

STEP 1

Mix pumpkin, sugar, spices, milk and eggs in large bowl. Pour into a 9×13” pan.

STEP 2

Sprinkle cake mix evenly over the pumpkin mixture. Sprinkle with nuts and drizzle margarine over all.

STEP 3

Bake at 350° F for one hour.

 

Submitted by:
Ryan Celaya

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