Pumpkin Spice Delight: Irresistible Upside-Down Cake 🎃✨

Upside Down Pumpkin Cake Recipe

🕒 Cook Time: 50 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 1 hour 5 minutes
🍽 Servings: 10

Description:

Indulge in the delightful flavors of fall with this scrumptious Upside Down Pumpkin Cake. This recipe combines the rich, comforting taste of pumpkin with creamy cream cheese and a hint of cinnamon, all topped off with a luscious layer of Cool Whip. Perfect for any autumn gathering or holiday celebration, this upside-down cake is sure to impress your family and friends!

Ingredients:

• 1 can (15 ounces) pumpkin
• 1 can (12 ounces) evaporated milk
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 3 eggs
• 1 cup butter, melted
• 1 package (8 ounces) cream cheese
• 1 container (8 ounces) Cool Whip
• 1 cup confectioners’ sugar
• 1 box yellow cake mix
• 1 cup chopped nuts (optional)

Instructions:

1. Prepare the Pumpkin Mixture:

   • In a large mixing bowl, combine the pumpkin, evaporated milk, sugar, cinnamon, and eggs. Mix until well blended.

2. Assemble the Cake:

   • Line a 9×12 inch baking pan with wax paper.
   • Pour the pumpkin mixture into the prepared pan, spreading it evenly.

3. Add the Cake Layer:

   • Sprinkle the dry cake mix evenly over the pumpkin mixture in the pan.
   • If desired, sprinkle chopped nuts over the cake mix layer.

4. Top with Melted Butter:

   • Drizzle the cooled melted butter evenly over the top of the cake mix.

5. Bake:

   • Preheat your oven to 350°F (175°C).
   • Bake the cake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

6. Invert and Cool:

   • Once baked, carefully remove the cake from the oven and allow it to cool slightly.
   • Invert the cake onto a serving platter, removing the wax paper. Allow it to cool completely.

7. Prepare the Topping:

   • In a medium mixing bowl, beat the cream cheese until smooth.
   • Gradually add the confectioners’ sugar, mixing until well combined.
   • Fold in the Cool Whip until smooth and creamy.

8. Finish and Serve:

   • Spread the cream cheese topping evenly over the cooled cake.
   • Refrigerate the cake for at least 1 hour before serving to allow the topping to set.
   • Slice, serve, and enjoy the irresistible flavors of this Upside Down Pumpkin Cake!

Nutrition Information (Per Serving):

• Calories: 843
• Total Fat: 49.2g
  • Saturated Fat: 25.5g
• Cholesterol: 148.1mg
• Sodium: 688.2mg
• Total Carbohydrates: 93.7g
  • Dietary Fiber: 2.1g
  • Sugar: 66.4g
• Protein: 11.5g

Tips:

• For added texture and flavor, try incorporating chopped nuts into the cake mix layer before baking.
• Be sure to allow the cake to cool completely before adding the cream cheese topping to prevent it from melting.
• Store any leftover cake covered in the refrigerator for up to 3 days for optimal freshness.

This Upside Down Pumpkin Cake is a true crowd-pleaser, perfect for any occasion. Whether you’re hosting a holiday dinner or simply craving a taste of autumn, this recipe is sure to become a seasonal favorite in your home. Try it today and experience the delicious blend of pumpkin spice and everything nice!