Pumpkin Upside Down Cake

 

“My mom would make this every Thanksgiving. It’s better than pumpkin pie!”

Ingredients

  • 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

  • 1 cup butter, melted

  • 2 cups frozen whipped topping, thawed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper or aluminum foil.
  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.
  3. Sprinkle the dry cake mix over the pumpkin 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.