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Ingredientes
- 1 c. Sugar, granulated
- 3 x Large eggs, beaten
- 29 ounce Pumpkin (1 large can)
- 2 tsp Cinnamon, grnd
- 1/2 tsp Ginger, grnd
- 1/4 tsp Cloves, grnd
- 1/2 tsp Salt
- 12 ounce Evaporated lowfat milk (1 large can)
- 1 lb Cake mix, yellow (1 standard box)
- 1 c. Nuts, minced
- 4 Tbsp. Butter (sweet), melted
- Â Â Whipped cream
Direcciones
- Preheat oven to 350 degrees F. Mix together sugar, Large eggs, pumpkin, cinnamon, ginger, cloves, salt and lowfat milk. Line a 9x13-inch pan with wax paper and pour the mix in.
- Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter proportionately over the cake mix and nuts. Bake at 350 degrees F. for 50-60 min.
- Cold (very important). Flip over and remove from pan. Remove the wax paper. Top with whipped cream (that 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.
- Difficulty: moderate.
- Time: 15 min preparation, 1 hour baking, 30 min cooling.
- Precision: measure the ingredients.
