Cake Recipes
Pumpkin Upside-Down Cake with Spiced Cream
Ingredients
Cake
- 3 eggs
- 1 cup granulated sugar
- 3 1/2 cups pumpkin puree
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 12 ounce evaporated milk
- 1 (18.25 ounce) box yellow cake mix*
- 1 cup toasted chopped pecans
- 4 tablespoons melted unsalted butter
Spiced Cream
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Heat the oven to 350 degrees F. Line a 9 x 13 inch pan with wax paper and set aside.
Cake
- In a large bowl beat the eggs until slightly thickened and lemon colored.
- Add the sugars, pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix well, then gently stir in the evaporated milk.
- Pour the mixture into the prepared pan and sprinkle the cake mix over the top.
- Sprinkle with the pecans and pour the butter evenly over the entire pan.
- Bake for 50 to 60 minutes, or until the cake layer comes clean with a wooden pick and bounces back when gently pressed.
- Cool thoroughly.
- Remove from the pan and place on a serving dish.
- Serve with the Spiced Cream on the side, or frost with chilled Spiced Cream.
Spiced Cream
- Whip the cream until light and fluffy. Fold in the spices. Chill.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.