Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Saturday, October 27, 2007

Pumpkin Upside Down Cake

This dessert recipe came to me from my Aunt Ruth. It's simple, delicious, and feeds a big crowd so it's a great one to have on hand. It's also very rich, so serve it with some ice cream or whipped cream to cut it (yea, right!). 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.

And don't pay any attention to that name -- it's much more like a pumpkin cobbler than a cake.

Pumpkin Upside Down Cake

3 eggs
32 oz. pumpkin
1 - ¼ cup sugar
1 t. nutmeg
½ t. ginger
2 t. cinnamon
12 oz. evaporated milk
1 pkg. yellow cake mix
¾ cup melted 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.


annie said...

Oh, yum!! I can go either way on ingredient snobbery - it depends on what I'm making. I think if its good enough for you and Aunt Ruth, it will be fine with me. Thanks so Much!! (Now go do your ironing).

Anonymous said...

I love your blogs! My 11 year old daughter brought home a very similar recipe yesterday from her Catholic girl's club. I am baking it right now -- and here it is on your blog! I will try the additional spices from your recipe next time. She called "Pumpkin Dump Cake". Have you ever tried Blueberry Dump Cake?

Rachel in Texas

Charlotte (Waltzing Matilda) said...

It looks great and I imagine it smells unbelievably good, too. I don't have a cake mix right now and don't know if I'll have a chance to run by the store. I have recipe for a crisp topping that I use on top of berries and peaches during the summer time. It's kind of the same kind of recipe... a crumbly flour mixture that you drizzle melted butter over. Do you think it could substitute if necessary?

scmom (Barbara) said...

I checked the ingredients in the Betty Crocker cake mix and it's mostly flour, sweeteners, leavening, and oil (if you take out the preservatives and other chemicals). Because the Pumpkin Upside Down Cake doesn't call for adding liquid to the mix, I doubt if the leavening has much effect. The cake mix probably has vanilla or butter flavor (natural and artificial flavor), but other than that, I would think it would be the same. Let me know how it turns out i f you try it.