Tuesday, November 23, 2010

Upside Down Pumpkin Cake

I tried this dessert at Dessert Auction I recently went to. It was so yummy that I bombarded the lady who made them to ask what they were. I couldn't wait for the recipe so I googled it and found multiple similar desserts, so I tried some things out and came to this amazingly beautiful fall dessert!! It's great in the Flexipat (similar to jelly roll pan) and there's extra to place in a different mold, in which I opted for no nuts in that one. Or, make a smaller batch for just the flexipat or one mold.
Hope you enjoy!


• 1 (29 ounce) can pumpkin

• 1 cup white sugar

• 3 eggs

• 1 (12 fluid ounce) can evaporated milk

• 1 tablespoon pumpkin pie spice

• 1 (18.25 ounce) package yellow cake mix w/ pudding in it

• 1 cup butter, melted

• 1 cup pecans, chopped

• 2 cups frozen whipped topping, thawed (optional)


1. Preheat the oven to 350 degrees F (175 degrees C). Place your Flexipat or Fleximold on the perforated baking sheet and set aside.
2. In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan. (NOTE:  I used Pumpkin Pie mix instead of regular pumpkin filling and omitted the spices - just a step easier)

3. Sprinkle the dry cake mix over the pumpkin, then the pecans and then drizzle melted butter over the cake mix.

4. Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping. NOTE: If using the Flexipat or a "thinner" version, you don't need to cook for a full hour, probably only 45 minutes like I did with the Flexipat. This does not need to be refrigerated but is best when served same day or the next.

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