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printer friendly format   Pumpkin Upside Down Cake 1 cup granulated sugar 3 eggs, beaten 3 1/2 cups canned pumpkin 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 can (12 ounces) evaporated milk 1 pound yellow cake mix (1 standard box of cake mix) 1 cup chopped nuts 4 tablespoons sweet butter, melted whipped cream Preheat oven to 350 degrees F. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9 by 13-inch pan with wax paper and pour the mixture in. Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. Bake for 50 to 60 minutes. Cool (very important). Flip over and remove from pan. Remove the wax paper. Top with whipped cream (which would dissolve if the cake wasn't cooled first).

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