Recipe For Cooking Pumpkin Upside-Down Cake With Spiced Cream

Toaster Oven Cakes :: Upside Down Cake

Pumpkin Upside-Down Cake with Spiced Cream

3 eggs
1 C. sugar
3 1/2 C. pumpkin puree
2 tea. ground cinnamon
1/2 tea. ground ginger
1/2 tea. freshly grated nutmeg
1/2 tea. salt
12 oz. evaporated milk
1 (18.25 oz.) box yellow cake mix
1 C. toasted chopped pecans
4 Tbsp. melted unsalted butter
Spiced Cream (recipe below)

Preheat the oven to 350 degrees F. Line a 9 x 13-in. pan with wax paper and set aside.

In a lrg. 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 min., or until the cake layer comes clean with a wooden pick and boz. 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
1 C. heavy cream
1 tea. cinnamon
1/2 tea. freshly grated nutmeg
1/4 tea. ground ginger

Whip the cream until light and fluffy. Fold in the spices. Chill.