PUMPKIN UPSIDE DOWN CAKE
My mom would make this every Thanksgiving. It's better than pumpkin pie!
Provided by RAINBOWFROGS12
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
- 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.
- Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
- 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.
Nutrition Facts : Calories 383 calories, Carbohydrate 46.7 g, Cholesterol 72.9 mg, Fat 20.5 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 457 mg, Sugar 32.8 g
APPLE-PUMPKIN UPSIDE-DOWN CAKE
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN UPSIDE-DOWN CAKE
Make and share this Pumpkin Upside-Down Cake recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
- Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
- Bake 30 minutes.
- Sprinkle nuts on top& bake for another 30 minutes.
UPSIDE DOWN PUMPKIN CAKE
This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.
Provided by JCAIN2U
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 106.6 g, Cholesterol 155.5 mg, Fat 46 g, Fiber 3.5 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 662.8 mg, Sugar 78.3 g
UPSIDE DOWN PUMPKIN CAKE
Make and share this Upside Down Pumpkin Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk.
- Pour mixture into a 9x13 inch baking dish.
- Sprinkle dry cake mix and nuts over the batter.
- Pour melted butter over the cake.
- Bake in oven for 60 minutes and let cool.
- The cake will be "liquidy" at first, but will solidify as it cools.
Nutrition Facts : Calories 862.4, Fat 44.8, SaturatedFat 19.8, Cholesterol 154, Sodium 689.1, Carbohydrate 109.9, Fiber 2.6, Sugar 74.7, Protein 10.7
UPSIDE DOWN PUMPKIN CAKE
Make and share this Upside Down Pumpkin Cake recipe from Food.com.
Provided by Donna hoskinson
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix pumpkin milk, sugar, cinnamon, and eggs.
- Pour pumpkin mix in a 9x12 pan lined with wax paper.
- Crumble dry cake mix over the pumpkin mix.
- Crumble nuts over the cake mix.
- Pour cooled melted butter over the top.
- Bake 50 to 60 minutes at 350°F.
- Turn upside down, remove wax paper and cool.
- Add topping and refrigerate.
- Enjoy!
Nutrition Facts : Calories 843, Fat 49.2, SaturatedFat 25.5, Cholesterol 148.1, Sodium 688.2, Carbohydrate 93.7, Fiber 2.1, Sugar 66.4, Protein 11.5
PINEAPPLE UPSIDE-DOWN RUM CAKE
It's your favorite dessert with a tropical twist! Pineapple upside-down cake is good, but pineapple upside-down cake with pineapple rum infused is so much better. Everything else you love about this classic dessert remains the same-juicy pineapple rings are baked in a caramel-like brown sugar sauce with a buttery yellow cake on top. Once the cake turns a decadent golden brown color, turn the maraschino cherry-studded dessert upside down and brush the hot-from-the-oven cake with rum. Serve with whipped cream for a tropical treat that'll whisk you away to paradise!
Provided by Angie McGowan
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
- Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
- Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.
Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 55 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 43 g, TransFat 0 g
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