For an extra layer of flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture. Walnuts can be substituted for pecans if preferred. To prevent the cake from sticking, grease the baking dish lightly before pouring in the pumpkin mixture. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable treat.
Upside-Down Pumpkin Cake
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS640
Imagine a symphony of autumn flavors dancing on your palate! This Upside-Down Pumpkin Cake isn't just a dessert; it's an experience. Moist, decadent pumpkin melds seamlessly with a buttery, caramelized topping. A delightful twist on tradition, it's poised to steal the spotlight from pumpkin pie this Thanksgiving!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate107 g
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Cholesterol156 mg
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Fiber4 g
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Protein11 g
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Saturated Fat19 g
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Sodium663 mg
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Sugar78 g
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Fat46 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)
02 Step
Recipe View In a large mixing bowl, whisk together the pumpkin puree, cinnamon, cloves, salt, sugar, eggs, and evaporated milk until smooth and well combined. (Prep time: 10 minutes)
03 Step
Recipe View Pour the pumpkin mixture evenly into a 9x13-inch baking dish. Sprinkle the dry yellow cake mix evenly over the pumpkin batter. Distribute the chopped pecans uniformly over the cake mix. (Prep time: 5 minutes)
04 Step
Recipe View Gently pour the melted butter evenly over the top of the cake mix and pecans. (Prep time: 2 minutes)
05 Step
Recipe View Bake in the preheated oven for 60 minutes, or until a wooden skewer inserted into the center comes out clean. (Bake time: 60 minutes)
06 Step
Recipe View Remove the cake from the oven and let it cool completely in the baking dish. The cake will appear somewhat liquidy at first, but it will firm up as it cools. (Cool time: 60 minutes)
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Please Rate
Melody Flatleypouros
Jun 26, 2025Jessica P: I added a bourbon glaze after inverting, and it took the cake to a whole new level!
Ignatius Batz
Apr 4, 2025Brian T: The cake was a little too sweet for my taste. Next time, I'll reduce the amount of sugar slightly.
Anahi Zboncak
Dec 9, 2024Emily R: I substituted walnuts for pecans, and it was still delicious! I'll definitely be making this again.
Zelda Grady
Jul 4, 2024Sarah M: This cake was a huge hit at our Thanksgiving dinner! Everyone loved the moist texture and the delicious pumpkin spice flavor.
Cielo Rohan
Mar 1, 2024Ashley K: Easy to follow instructions, and the cake turned out perfectly. Thanks for the great recipe!
Joseph Crona
Nov 27, 2023David L: I was skeptical at first, but this cake is amazing! It's so easy to make, and it tastes fantastic.
Velva Robel
Jan 10, 2023Michael B: My family prefers this over traditional pumpkin pie now. It's become a new holiday staple!
Lincoln Hane
Nov 18, 2022Cynthia S: Absolutely delicious! The perfect dessert for fall.