I love pumpkin. Pumpkin pie, pumpkin bread, pumpkin spice lattes from Starbucks... I adore it all. So, imagine how excited I was to find an easy pumpkin dessert recipe that is both quick and delicious! I followed it very accurately, but with a bit less butter. Acutally, I used the sticks that are half butter and half SmartBalance and it worked perfectly, so that is what I recommend. Your arteries will thank you.
The picture does not even remotely do it justice, but it is not the fault of my photography- pumpkin desserts, as tasty as they are, are just simply not very attractive.
Original recipe from allrecipes.com
Ingredients:-1 (29 oz) can pumpkin
-1 cup white sugar
-3 eggs
-1 (12 fl oz) can evaporated milk
-1 tbsp pumpkin spice
-1 (18.25 oz) package of yellow cake mix (I used Pilsbury)
-3/4 cup butter (the original recipe calls for 1 cup, but I found 3/4 to be plenty)
-Whipped topping (I used fat free Cool Whip) to serve with
Directions:1) Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with tin foil
2) In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin spice. Pour into the prepared pan.
3) Sprinkle the dry cake mix over the pumpkin and drizzle melted butter over the cake mix. Make sure all of it looks wet. I made the mistake of not doing so, and had to take it out halfway through baking time and even it out.
4) Bake for 1 hour in preheated oven or until knife inserted into cake comes out clean. Cool, then invert onto a serving dish. ( I am not sure that this last part was really necessary- it depends on how fancy you want your dessert to sound. The name "upside-down pumpkin cake" sounds a bit more fancy and complicating).
The picture does not even remotely do it justice, but it is not the fault of my photography- pumpkin desserts, as tasty as they are, are just simply not very attractive.
Ingredients:-1 (29 oz) can pumpkin
-1 cup white sugar
-3 eggs
-1 (12 fl oz) can evaporated milk
-1 tbsp pumpkin spice
-1 (18.25 oz) package of yellow cake mix (I used Pilsbury)
-3/4 cup butter (the original recipe calls for 1 cup, but I found 3/4 to be plenty)
-Whipped topping (I used fat free Cool Whip) to serve with
Directions:1) Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with tin foil
2) In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin spice. Pour into the prepared pan.
3) Sprinkle the dry cake mix over the pumpkin and drizzle melted butter over the cake mix. Make sure all of it looks wet. I made the mistake of not doing so, and had to take it out halfway through baking time and even it out.
4) Bake for 1 hour in preheated oven or until knife inserted into cake comes out clean. Cool, then invert onto a serving dish. ( I am not sure that this last part was really necessary- it depends on how fancy you want your dessert to sound. The name "upside-down pumpkin cake" sounds a bit more fancy and complicating).
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