Pumpkin Upside Down Cake Recipe

Pumpkin Upside

Down Cake

From the kitchen of:

Mrs. Sarah E. Trainer

She riseth also while it is yet night, and giveth meat to her household, and a portion to her maidens. Proverbs 31:15

This Holiday favorite is rich and filling.

Total Cost: $11.00 or less Serves: 12 at $.91 per serving.

Ingredients:

2 cans pumpkin (1 lb.)
1 can evaporated milk
3 eggs
1 1/2 Cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 dry cake mix (yellow or chocolate)
1 Cup butter, melted.
1 Cup nuts, chopped.
Whipped cream

Directions to Prepare:

Preheat: Oven at 350 degrees.
Coat : 9x13 cake pan with non stick spray
Mix: together pumpkin, milk, eggs, sugar, cinnamon, nutmeg, and ginger.
Pour: Mixture into 9x13 pan.
Sprinkle: Chocolate or yellow dry cake mix over top.
Drizzle: Butter over top of cake mix.
Bake: 350 degrees for 30 minutes.
Remove: Sprinkle nuts over top.
Return: Bake an additional 30 minutes at 350 degrees.
Serve: Warm topped with whipped cream.

Baking Tip: Cracks and uneven surface of a cake may be caused by too much flour, oven temperature too hot, or oven not completely preheated.