Name: Upside Down Pumpkin Cake
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Pumpkin Puree - 1 (29 ounce) can; Ground cinnamon - 2 teaspoons; Ground cloves - ½ teaspoon; Salt to taste - ½ teaspoon; White sugar - 1 ¾ cups; Eggs - 3; Evaporated milk - 1 (12 fluid ounce) can; Yellow cake mix with pudding - 1 (18.25 ounce) package; Chopped pecans - 1 cup; Butter, melted - 1 cup

Ingredients for - Upside Down Pumpkin Cake

1. Pumpkin Puree 1 (29 ounce) can

2. Ground cinnamon 2 teaspoons

3. Ground cloves ½ teaspoon

4. Salt to taste ½ teaspoon

5. White sugar 1 ¾ cups

6. Eggs 3

7. Evaporated milk 1 (12 fluid ounce) can

8. Yellow cake mix with pudding 1 (18.25 ounce) package

9. Chopped pecans 1 cup

10. Butter, melted 1 cup

How to cook deliciously - Upside Down Pumpkin Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

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.

3 . Stage

Bake in the preheated oven for 60 minutes, then let cool. The cake will be liquidy at first, but will solidify as it cools.