Upside Down Pumpkin Dessert Recipe
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This tasty pumpkin dessert is baked with the crust on top and then flipped over before serving.
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1 can pumpkin pie mix - 30 oz. can
2/3 cup evaporated milk
1 cup chopped pecans
1 package white cake mix
1/4 cup butter - melted
8 ounces whipped topping
:9 x 13 baking pan
Preheat the oven to 400°F. Line a 9 x 13 baking pan with a layer of wax paper. Set the prepared pan aside.
Combine the pumpkin pie mix, milk, and eggs in a mixing bowl and beat until well mixed. Pour this mixture into the pan over the wax paper.
Sprinkle the dry cake mix evenly over the pumpkin layer.
Sprinkle the chopped pecans over the cake mix and then drizzle the melted butter over the top of everything.
Place in the 400°F preheated oven and bake for 15 minutes. Turn the heat down to 350°F and allow it to bake for an additional 40 minutes.
Remove it from the oven and allow it to cool completely.
Once it has cooled, take a large platter or cookie sheet and place it on top of the 9 x 13 right side down.
Hold on to the platter firmly and flip the dessert over. It should come out of the pan onto the platter with the pumpkin side up.
Peel off the wax paper and cover the pumpkin with a layer of whipped topping or place a spoonful on top of the dessert when serving. Store the dessert in the refrigerator.
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