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11Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 29 oz. pumpkin puree (not pie filling)
- 1 tsp. canela
- 1 tsp. pumpkin pie spice
- 1/2 tsp. clove
- 1/4 tsp. ginger
- 1 3/4 cups sugar
- 3 eggs
- 12 oz. evaporated milk
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup butter (melted)
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Reviews(1)
Judy W. 9 years ago
My husband, brother and myself were out for lunch and my brother told me I had to try her pumpkin upside down cake, so we shared a piece. It was OK, but nothing to write home about. I came home and did my homework and found this recipe and holy WOW. I made one for my husband and myself and it was perfect, so i had to make my brother this recipe for him to actually see what a good pumpkin upside down cake really tasted like. He's in love with it and has already put another order in for another one. He shared some of his and called me and his friend said to tell me, it should be against the law to make something this great. I did change the amount of cloves from 1/2 tsp to 1/4 and increased the pumpkin pie spice to 1 1/2 tsp. I would suggest for everyone to make this instead of the regular pie, this is just a piece of heaven here on earth.