Pumpkin Upside-Down Cake

Pumpkin Upside-Down Cake

serves 18-24

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3 eggs

2 (16 oz) cans pumpkin -- not pie filling

2/3 cup evaporated milk

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 1/4 cups sugar

1 box yellow cake mix (not the kind with pudding in the mix)

3/4 cup butter, melted and cooled

1 cup chopped nuts, optional

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Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt, and sugar until well combined. Pour into an ungreased 9x13-inch baking pan.

Sprinkle the dry cake mix over the top of the pumpkin mixture and drizzle with the butter.

Bake 30 minutes. Sprinkle nuts over the top and bake for another 30 minutes.

The cake is more the consistency of pumpkin pie under the topping, so it may seem a bit jiggly when you remove it from the oven, and you can't test its doneness with a toothpick. I think I actually overbaked it a bit in the photo above because I was expecting "cake".