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Pumpkin Upside-Down Cake |
"Pumpkin upside-down cake has replaced pumpkin pie in our household for 7 years. This is very good!"
Ingredients :
- 1 (16 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 1 cup white sugar
- 3 eggs
- 2 teaspoons ground cinnamon
- 1 (15.25 ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
- 12 ounces nondairy whipped topping
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
Instructions :
Prep : 15M | Cook : 24M | Ready in : 2H45M |
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- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Mix pumpkin puree, evaporated milk, 1 cup sugar, eggs, and cinnamon together in a bowl; pour into the prepared baking pan. Sprinkle cake mix over pumpkin mixture and top with pecans. Drizzle butter over pecan layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool cake in the pan, at least 30 minutes. Invert cake onto a flat plate.
- Mix whipped topping, cream cheese, and 1 cup white sugar together in a bowl; spread over the cake. Chill in the refrigerator, 1 to 2 hours. Cut into 1-inch squares.
Notes :
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