Upside Down Pumpkin Cake Best Family Recipes

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Upside Down Pumpkin Cake

"This has emerge as my circle of relatives's preferred dessert at Thanksgiving, taking the vicinity of pumpkin pie! Walnuts can be substituted for pecans."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H10M

Preheat oven to 350 stages F (175 levels C).
In a mixing bowl, combo pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake blend and nuts over the batter. Pour melted butter over the cake.
Bake in a preheated 350 ranges F (a hundred seventy five levels C) oven for 60 minutes and let cool. The cake will be "liquidy" at the beginning, but will solidify because it cools.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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