Upside-Down Pumpkin Pie Cake
A rich, spiced pumpkin upside-down cake with moist pumpkin filling topped with nuts and cake mix, perfect for fall gatherings and dessert lovers seeking warm, comforting flavors.
Ingredients
Instructions
- Combine all ingredients except cake mix, nuts, and butter in a mixing bowl.
- Mix well until smooth.
- Pour the mixture into a 9 x 13-inch baking dish.
- Sprinkle dry yellow cake mix evenly over the pumpkin mixture.
- Sprinkle chopped nuts evenly over the cake mix.
- Drizzle melted butter over the top.
- Bake at 350°F for 1 hour.
- If not done after an hour, turn off the oven and let stand for 10 minutes.
- Serve warm with whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or cloves along with the cinnamon and ginger. You can substitute the yellow cake mix with a spice cake mix for added depth. If you want a nut-free version, simply omit the nuts or replace them with pumpkin seeds for some crunch without allergens.
Serving Suggestions
Serve warm, topped with a generous dollop of whipped cream or vanilla ice cream for an indulgent dessert. This cake pairs beautifully with a cup of coffee or a spiced chai tea. For a festive touch, consider serving it alongside Aunt Jo's Ginger Cookies to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for about 30 seconds or until warm. Alternatively, you can reheat in the oven at 350°F for about 10-15 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Upside-Down Pumpkin Pie Cake contains roughly 1705 calories, with 19g protein, 208g carbohydrates, and 94g fat. It is an excellent source of vitamin C (87% of the Daily Value), vitamin A (72% of the Daily Value), and dietary fiber (43% of the Daily Value). Note that it is relatively high in sodium, at 786mg per serving (34% 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, but you'll need to cook and puree it first to match the texture and flavor of canned pumpkin. About 3-4 cups of fresh pumpkin puree will be equivalent to a 29 oz. can.
Is this recipe suitable for freezing?
Yes, this cake can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until thickened). This will help maintain moisture and binding in the cake.
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).