Upside-Down Pumpkin Cake Recipe

This recipe is as wonderful as everyone proclaims. I have been making it for several years, exactly as written. To go the extra mile, after flipping the cake and letting it cool, try adding home made cream cheese topping: beat 1 8 oz. cream cheese, 1 1/2 c. powdered sugar, 1 t. vanilla; fold in 12 oz. Cool Whip and spread on top and sides of the cake. You can't get any better than this! (In order to "flip" the cake, make sure you have lined the 9 X 13 pan with wax paper and sprayed it with nonstick cooking spray; Cool completely in pan, place large platter or cookie sheet on top of 9 X 13 pan and flip; carefully remove wax paper once cake is flipped. . .it really DOES work.)

Big fan of pumpkin and this was a great alternate recipe to an average pumpkin dish. I used Farmers Market Organic Pumpkin Pie Mix (two .15oz cans), 3 eggs, 2Tbs of ground cinnamon, 1Tbs ground nutmed, 1Tbs ground ginger and 12oz evaporated milk for the filling. In addition, I sprinkled Duncan Hines Moist Delux Yellow Cupcake mix and topped with cinnamon. This was baked on 9x13 glass pan in an electric oven at 350 degrees on middle rack for 45 minutes and it came out PERFECT! Edges and most of center was firm, the top was evenly cooked (evenly pour melted butter over cake mix before baking) and had a little crunch. My husbands new favorite, thank you!

Amazing, amazing recipe! I will never make a pumpkin pie again! Made a double batch for a dessert night and everyone gave it a 10! I did make a few changes to the topping - instead of using 1 c. butter, I pulsed 1/2 + 2 T. butter into the cake mix with a food processor, then added about 1/3 c. evaporated milk as well. I dropped the batter by spoonfuls onto the top of the cake before sprinkling with the pecans. Turned out even better than the 'regular' batch and it was the first one devoured at the party! I also added 1 tsp. more cinnamon, 1/2 tsp. of nutmeg and 1/2 tsp. ground ginger. This will definitely be on the table for Thanksgiving!

I love this recipe to make it easier I bought a can of libbys pumpkin pie mix just have add eggs a evaporated milk per can instructions..also added a little more pumpkin pies spice!.. then I took 2 boxes of cream cheese 1 c sugar and 1 egg and made cream cheese filling and swirled it through the pumpkin pie mixture then sprinkled the cake mix butter and nuts! delish! baked 55-60 mins and 350°

Make this recipe the day be4 every year for Thanksgiving and Christmas. It’s so good! Serve with Cool Whip or Whipping cream, though vanilla Icecream would be great if re-heated. I do suggest serving it the next day as it really firms up and is easier to slice and dish up.

This cake was FABULOUS!! It's like pumpkin pie, but not in a pie crust, because the consistancy is very similar. I saw this recipe on another website (with frosting recipe included), but that cake lacked the addition of any spices. So I tried this one instead, with the only change being to reduce the sugar to 1 cup (as per that other recipe). This cake is so much better if you let it cool for a couple of hours and then flip it onto a platter or cookie sheet, just like you would any other "upside down" cake. That's because the cake mix/pecans/butter work better as a bottom crust, as opposed to them being the "topping." This will also solve the problem mentioned by other reviewers; that the "topping" would get too hard after refrigeration. It won't if you treat it as a bottom crust and flip the cake. The pumpkin will keep that crust moist. And this cake will firm up as it cools and will flip easily IF you lined your pan with waxed paper and coated it with cooking spray. I also spray the pan before lining too, because it just helps to make the waxed paper stick and hold to the pan better. See the review that's dated *Dec. 31, 2007* for great instructions. That reviewer also included the ingredients for a tasty light frosting that's better then your standard whipped cream topping. Mmm... so yummy!

I made this recipe for the past 3 yrs for Thanksgiving and everyone LOVES it. I add more pecans (2-3 CUPS) and it tastes like pumpkin/pecan pie=YUM. The only thing I am going to do different next time is maybe bake the pumpkin mixture for maybe 15-20 minutes then put the topping on and bake. I thought the pumpkin mixture needed to cook-firm up more without burning the topping. I'm wondering if I could use the topping for a apple crisp type dessert? Have to try it sometime.

This turned out SO GOOD!!! It turned out to be like a cobbler, which I love! I did make a few changes to my taste. I added 3/4 tsp of pumpkin pie spice. I also only added 1 1/2 C of sugar instead of the 1 3/4 C. Also I used walnuts istead of pecans. I also used fresh pumkin puree (about 3.5 cups). I cooked it in a metal cake pan and it needed an extra 15-20 min cooking time. This is my new favorite holiday dessert.

I divided the sugar into 1 cup of white and 3/4 cup of brown sugar and added 1/4 tsp cinnamon and used pumpkin pie spice for the other spices. I make this every Thanksgiving. I love it and look forward to it every year. The only reason I don't make it more often is because my husband is not a big fan of pumpkin. Pumpkin pie used to be my favorite pie until I tasted this dessert. Now this is my all time favorite.

I divided the sugar into 1 cup of white and 3/4 cup of brown sugar and added 1/4 tsp cinnamon and used pumpkin pie spice for the other spices. I make this every Thanksgiving. I love it and look forward to it every year. The only reason I don't make it more often is because my husband is not a big fan of pumpkin. Pumpkin pie used to be my favorite pie until I tasted this dessert. Now this is my all time favorite.

Good recipe! I like to make a few changes to this. First of all, I use 2 8 inch circle pans instead of a 9 x 13. That way, I can do one without pecans for those who don't like nuts. I add 1/2 tsp of nutmeg and use 1 cup brown sugar plus 1/2 cup white sugar. I invert the cakes onto nice serving plates, and pipe whipped cream onto the top - this helps to cover up the not-so-great looking pumpkin part. Lastly, extra whipped cream on the side for those who like!

My kids went crazy for it! 🥰

This is so good!!

Just didn't think it was as great as the reviews said -- not that flavorful and weird texturally. (I followed the recipe exactly.)

So easy and SO good!!

Just love this dish. So easy and goes fast

Have made several times. Use more nuts. Goes fast.

Someone brought this to an office potluck and I fell in love with it! I've been making it ever since and always get compliments on how delicious it is!

I used a 1/4 cup less sugar—oh my gosh—I ama huge pumpkin pie fan, but I prefer this “cake” to pie! It was a huge success!

I loved it! my wife loved it! my kids loved it! despite being simply delicious (the nuts are optional), this would be a great way to stretch the pumpkin pie-esque dessert at a family thanksgiving gathering. one note, cake mix companies have reduced the weight of their box mixes. I used a 15.25 oz box and had great results.