I opened up the dessert section and started looking for recipes that sounded good that also included ingredients found in the Snow family pantry (which by the way is still a shelf, in my dining room...big, nice pantry is coming soon). Recipe #4....Upside-Down Pumpkin Cake...sounded perfect. It's Autumn, almost my beloved pumpkin season...AND I had all of the ingredients...
It was perfect. If by perfect you mean moist, easy, delicious and ok to cook 16 hours before it needs to be eaten - Perfect!
So, thank you Mr. and Mrs. Pranger from Alpine, Utah. I've never met you, probably never will, but the recipe you provided our Texas Snow family will be used again, and again, and probably again...
UPSIDE-DOWN PUMPKIN CAKE
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 1/2 c. sugar (I would decrease this to 1 c., it was pretty sweet)
3 eggs, well beaten
1 box yellow cake mix
1 cup coarsely chopped pecans
1 cup melted butter
Combine pumpkin, milk, cinnamon, nutmeg, ginger, salt, sugar, and eggs in a large mixing bowl and blend well. Pour batter (it is pretty runny) into a greased 9 x 13 in. baking pan.
Spread dry cake mix over top of pumpkin mixture. Sprinkle with pecans and drizzle with butter. Moistening as much of the dry cake mix as possible with the butter. Bake 1 hour in 350° F oven. Cool slightly and serve with whipped topping.