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Pumpkin Spice Upside Down
Cake
SUBMITTED by Debra Rohrer, LDN Food Editor
"I love pumpkin and I love spices, so this has been one of my
favorite creations.”
1 (29 ounce) can pumpkin
1 cup brown sugar
3 eggs
1 (12 oz.) can evaporated milk
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
sprinkle nutmeg
1 (18.25 ounce) package spice cake mix
1 cup margarine, melted
Preheat the oven to 350 degrees. Spray 9 x 13 inch glass Pyrex
baking dish with cooking spray. In a large bowl, stir together
the pumpkin, sugar, eggs, milk and spices; blend well. Pour into
the prepared pan. Sprinkle the dry cake mix over the pumpkin and
drizzle melted margarine over top. Bake for 55-60 minutes in the
preheated oven, or until a knife inserted into the cake comes
out clean. Serve warm or cooled by flipping piece of cake over
onto dessert plates, then top with a dollop of whipped topping
or scoop of ice cream.
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