Upside-Down Pumpkin Cake

Name: Upside-Down Pumpkin Cake
Total time: 70
Yield: 8
Ingredients: 1 (29 ounce) can pumpkin puree; 2 teaspoons ground cinnamon; 0.5 teaspoon ground cloves; salt to taste; 1.75 cups white sugar; 3 eggs; 1 (12 fluid ounce) can evaporated milk; 1 (18.25 ounce) package yellow cake mix with pudding; 1 cup chopped pecans; 1 cup butter, melted

Recipe by JCAIN2U from allrecipes.com

Dessert 1 Hr. 10 Mins.

Ingredients

8 servings

•

1 (29 ounce) can pumpkin puree
•

2 teaspoons ground cinnamon
•

0.5 teaspoon ground cloves
•

salt to taste
•

1.75 cups white sugar

•

3 eggs
•

1 (12 fluid ounce) can evaporated milk
•

1 (18.25 ounce) package yellow cake mix with pudding
•

1 cup chopped pecans
•

1 cup butter, melted

Instructions

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