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
- 1 cup granulated sugar
- 3 eggs,
- 29 oz pumpkin
(1 large can)
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 12 oz evaporated milk
(1 large can)
- 1 lb yellow cake mix
(1 standard box of cake mix)
- 1 cup chopped nuts
- 4 Tbsp sweet butter,
- whipped cream
Preheat oven to
Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and
9 x 13-inch
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.
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).
15 minutes preparation, 1 hour baking, 30 minutes cooling.
measure the ingredients.
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
Recipe last modified: 16 Apr 86
From: tovah@cepu (Tovah Hollander)
Subject: RECIPE: Fluffy pumpkin upside-down cake
Date: 21 Nov 86 04:47:47 GMT
Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
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