This delicious pumpkin upside cake really gets my fires burning! It’s creamy, rich, and ever so flavorful. I love topping it off with a gigantic scoop of ice cream or a dollop of whipped topping. Talk about a yum-fest of flavors! My kiddos really like this autumn treat and so does my husband. In fact, my youngest child asked me to make it in the middle of July! The boy really likes his pumpkin haha!
Check out what our friends over at Bless Us O Lord had to say about this:
If you always keep pumpkin, evaporated milk and cake mix in the pantry, you’ll have a dessert you can make if you need one at the last minute.
This “cake” is actually much more like a cobbler 🙂
32 oz. Libby’s pumpkin
1 – ¼ cup Domino sugar
1 t. McCormick nutmeg
½ t. ginger
2 t. cinnamon
12 oz. evaporated milk
1 pkg. Duncan Hines yellow cake mix
¾ cup melted Kerrygold butter
1 cup chopped walnuts, if desired
Preheat oven to 350 degrees F.
Make filling: in medium bowl, lightly beat eggs.
Add pumpkin, sugar, spices and evaporated milk.
Stir until well combined.
Pour into an ungreased 9 x 13-inch dish.
Sprinkle dry cake mix over filling evenly.
Drizzle butter evenly over cake mix.
Bake for 30 minutes.
Remove from oven and add walnuts if desired.
Bake an additional 30 minutes or until topping in golden brown.
Cool completely and serve with whipped cream or ice cream.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Top this cake off with a big ‘ol scoop of vanilla ice cream.
Thanks again to Bless Us O Lord for this amazing recipe.