For an extra layer of flavor, sprinkle 1/2 cup of chopped pecans or walnuts over the melted butter before baking. If you don't have pumpkin pie spice, you can make your own blend using cinnamon, ginger, nutmeg, and cloves. Be sure to let the cake cool sufficiently before inverting to prevent it from falling apart. This cake is best served the same day it is made, but leftovers can be stored in the refrigerator for up to 2 days.
Pumpkin Upside Down Cake
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING16 People
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VIEWS122
Imagine the warm, comforting flavors of pumpkin pie transformed into a delightfully moist and easy-to-make upside-down cake. This autumnal treat is a showstopper that will have everyone reaching for seconds!
Ingridients
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Nutrition
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Carbohydrate47 g
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Cholesterol73 mg
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Fiber2 g
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Protein5 g
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Saturated Fat11 g
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Sodium457 mg
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Sugar33 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the pumpkin puree, granulated sugar, and eggs until smooth. Gradually whisk in the evaporated milk and pumpkin pie spice until well combined. Pour the mixture evenly into the prepared pan. (10 minutes)
03 Step
Recipe View Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Gently drizzle the melted butter evenly over the cake mix, ensuring all the dry mix is moistened. (5 minutes)
04 Step
Recipe View Bake in the preheated oven for 55-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for at least 30 minutes before inverting. (60 minutes)
05 Step
Recipe View Once cooled, carefully invert the cake onto a serving platter. Gently peel away the parchment paper or aluminum foil. Serve warm or at room temperature with a generous dollop of thawed whipped topping. (5 minutes)
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Oscar Bednar
May 19, 2025I added a layer of caramel sauce before inverting the cake and it was amazing!
Cristopher Konopelski
Feb 2, 2025My family prefers this over traditional pumpkin pie now!
Ignatius Jerde
Oct 29, 2024The cake was a little too sweet for my taste, so I reduced the sugar by 1/4 cup and it was perfect.
Franz Goodwin
Aug 26, 2024This cake was so easy to make and it was a huge hit at our Thanksgiving dinner!