PUMPKIN DESSERT

Fluffy whipped pumpkin upside-down cake

Someone brought this to an office party last year and ended up having to make about thirty copies of the recipe for people who tasted it.

Ingredients

(1 cake)

190 g granulated sugar
3 eggs, beaten
850 g pumpkin (1 large can)
10 ml cinnamon
2.5 ml ginger
1 ml ground cloves
2.5 ml salt
350 ml evaporated milk (1 large can)
500 g yellow cake mix (1 standard box of cake mix)
115 g chopped nuts
50 g sweet butter, melted
whipped cream

Procedure

Preheat oven to 175C
Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 22 x 33-cm pan with wax paper and pour the mixture in.
Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts.
Bake at 175C for 50-60 minutes.
Cool (very important). Flip over and remove from pan. Remove the wax paper.
Top with whipped cream (which would dissolve if the cake weren't cooled first).

Rating

Difficulty: moderate.
Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling.
Precision: measure the ingredients.

Contributor

 
Tovah Hollander 
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA 
{ihnp4!sdcrdcf,seismo!hao}!cepu!tovah

Recipe last modified: 16 Apr 86

Original header

Path: decwrl!recipes
From: tovah@cepu (Tovah Hollander)
Newsgroups: mod.recipes
Subject: RECIPE: Fluffy pumpkin upside-down cake
Message-ID: <6528@decwrl.DEC.COM>
Date: 21 Nov 86 04:47:47 GMT
Sender: recipes@decwrl.DEC.COM
Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
Lines: 66
Approved: reid@decwrl.UUCP

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