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Upside Down Pumpkin Dessert - Recipe

This tasty pumpkin dessert is baked with the crust on top and then flipped over before serving.
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Upside Down Pumpkin Dessert Recipe
Directions
  • Preheat the oven to 400°F. Line a 9 x 13 baking pan with a layer of wax paper. Set the prepared pan aside.
  • Combine the pumpkin pie mix, milk, and eggs in a mixing bowl and beat until well mixed. Pour this mixture into the pan over the wax paper.
  • Sprinkle the dry cake mix evenly over the pumpkin layer.
  • Sprinkle the chopped pecans over the cake mix and then drizzle the melted butter over the top of everything.
  • Place in the 400°F preheated oven and bake for 15 minutes. Turn the heat down to 350°F and allow it to bake for an additional 40 minutes.
  • Remove it from the oven and allow it to cool completely.
  • Once it has cooled, take a large platter or cookie sheet and place it on top of the 9 x 13 right side down.
  • Hold on to the platter firmly and flip the dessert over. It should come out of the pan onto the platter with the pumpkin side up.
  • Peel off the wax paper and cover the pumpkin with a layer of whipped topping or place a spoonful on top of the dessert when serving. Store the dessert in the refrigerator.
 
 
Prep Time: 45 minutes
Cook Time: 1 hour
Container: 9 x 13 baking pan
Servings: 15
Serving Size: 1 piece
Ingredients
-1 can pumpkin pie mix - 30 oz. can
-2/3 cup evaporated milk
-2 eggs
-1 cup chopped pecans
-1 package white cake mix
-1/4 cup butter - melted
-8 ounces whipped topping