Pumpkin Dessert

Recipe Ingredients

1 cup	198g / 7oz	Sugar - granulated
3		Eggs - beaten
29 oz	823g	Pumpkin - (1 large can)
2 teaspoons	10ml	Cinnamon - ground
1/2 teaspoon	2.5ml	Ginger - ground
1/4 teaspoon	1.3ml	Cloves - ground
1/2 teaspoon	2.5ml	Salt
12 oz	340g	Evaporated milk - (1 large can)
1 lb	454g / 16oz	Cake mix - yellow
		- 1 standard box)
1 cup	146g / 5.1oz	Nuts - chopped
4 tablespoons	60ml	Butter - (sweet), melted
		Whipped cream

Recipe Instructions

Preheat oven to 350F. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9x13-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. Bake at 350F. 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).

NOTES:

* 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 tasted it.

Source:
the California Culinary Academy

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