Pumpkin Upside-Down Cake
Filling:
| 3 large eggs | 4 C. pumpkin |
| 1 1/4 C. sugar | 1 2/3 C. evaporated milk (12 - 13 oz.) |
| 2 Tsp. cinnamon | 1/2 Tsp. ginger |
Topping:
| 1 pkg. yellow cake mix | 3/4 C. butter, melted |
| 1 C. chopped walnuts |
Preheat oven to 350 degrees. In medium bowl,
lightly beat eggs, add remaining filling ingredients;
stir until well blended. Pour into ungreased 13 x 9 x 2 inch
baking dish OR 3 quart shallow oval casserole dish. Sprinkle
the DRY cake mix evenly over filling. Drizzle melted butter
evenly over the cake mix. Bake for 30 minutes. Remove from oven;
sprinkle nuts on top and return to the oven and bake an additional
30 minutes or longer, until topping is golden brown.
Let cake cool completely on wire rack.
