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Wednesday, August 24, 2016

pumpkin upside down cake

Ingredients

  • Servings: 1
  • 1 (29 ounce) can pumpkin
  • 1 cup white sugar
  • 3 eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon spice
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup butter, melted
  • 2 cups frozen whipped topping, thawed

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat the oven to 350 degrees f (175 degrees c). line a 9x13 inch baking pan with parchment paper or aluminum foil.
  • in a large bowl, stir together the pumpkin, sugar and eggs. mix in the evaporated milk and spice; pour into the prepared pan.
  • sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
  • bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. cool, then invert a serving dish. serve with whipped topping.

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