Friday, January 4, 2013
PUMPKIN UPSIDE DOWN CAKE
PUMPKIN UPSIDE DOWN CAKE
2 large eggs
2 cans (16 oz. ea.) pumpkin
1 1/4 cups sugar
1 can evaporated milk
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground Ginger
1 pkg. yellow cake mix
3/4 cup butter, melted
1 cup chopped pecans
Whipped Cream (optional)
Preheat oven to 350 degrees.
Mix eggs, pumpkin, sugar, milk, cinnamon, nutmeg and Ginger in large
bowl.
Stir until well combined.
Pour into ungreased 9 x 13 inch pan.
Sprinkle dry cake mix evenly over filling in pan. Drizzle butter evenly
over cake mix.
Bake 45 minutes.
Remove from oven and sprinkle nuts on top. Return to oven and bake 15
minutes longer or until golden brown on top. Cool and serve with whipped
cream.
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