Upside Down Pumpkin Dessert Recipe

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This tasty pumpkin dessert is baked with the crust on top and then flipped over before serving.
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Update Servings
  • 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
Container: 9 x 13 baking pan
45 mins
1 hr
1.75 hrs
  • 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.
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