Pumpkin Upside Cake
A moist pumpkin upside-down cake with warm spices and a tender cake base, perfect for autumn gatherings and festive desserts that delight pumpkin lovers.
Ingredients
Instructions
- Beat eggs in a large bowl.
- Add pumpkin, evaporated milk, sugar, nutmeg, ginger, and cinnamon; mix well.
- Pour the mixture into an ungreased 13 x 9-inch cake pan.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Melt the oleo (butter or margarine) and drizzle it over the cake mix.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature before mixing. If you don't have oleo, unsalted butter can be used as a substitute. For added depth, consider using freshly grated nutmeg instead of ground. You can also mix in some chopped nuts or chocolate chips for extra flavor. This cake pairs beautifully with Coffee Spice Bars as a dessert option.
Serving Suggestions
Serve the Pumpkin Upside Cake warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for a delightful contrast. It makes a great addition to fall gatherings or holiday dinners. Pair it with a cup of coffee or tea for a cozy treat, or enjoy it alongside Butterscotch Drops Cookies for a sweet afternoon snack.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual servings in the microwave for about 20-30 seconds, or until warmed through. Alternatively, you can warm it in a 350°F oven for about 10 minutes. This will help maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Upside Cake contains roughly 310 calories, with 2g protein, 17g carbohydrates, and 27g fat. It is a good source of vitamin A (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to roast and puree the pumpkin until smooth. You'll need about 2 cups of fresh pumpkin to replace the large can. Adjust the spices slightly to taste, as fresh pumpkin may have a milder flavor.
What can I do if I don’t have a 13 x 9-inch pan?
If you don't have a 13 x 9-inch cake pan, you can use two 9-inch round cake pans instead. Just divide the batter evenly between the pans and reduce the baking time to about 25-28 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
Is this recipe suitable for vegetarians?
Yes, this Pumpkin Upside Cake is suitable for vegetarians as it contains no meat or animal-derived ingredients apart from the eggs and oleo. If you want to make it vegan, you can replace the eggs with a flaxseed meal mixture and use a vegan butter substitute instead of oleo.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).