Pumpkin dessert

1 cake

Ingredients

Quantity Ingredient
1 cup Sugar, granulated
3 Eggs, beaten
29 ounces Pumpkin (1 large can)
2 teaspoons Cinnamon, ground
½ teaspoon Ginger, ground
¼ teaspoon Cloves, ground
½ teaspoon Salt
12 ounces Evaporated milk (1 large can)
1 pounds Cake mix, yellow (1 standard box)
1 cup Nuts, chopped
4 tablespoons Butter (sweet), melted
Whipped cream

Directions

Preheat oven to 350 degrees F. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9x13-inch pan with wax paper and pour the mixture in.

Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. Bake at 350 degrees F. for 50-60 minutes.

Cool (very important). Flip over and remove from pan. Remove the wax paper. Top with whipped cream (which would dissolve if the cake weren't cooled first).

NOTES:

* Fluffy whipped pumpkin upside-down cake -- Someone brought this to an office party last year and ended up having to make about thirty copies of the recipe for people who tasted it.

: Difficulty: moderate.

: Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling.

: Precision: measure the ingredients.

: Tovah Hollander

: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah : Copyright (C) 1986 USENET Community Trust

Related recipes