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Colette & Cassi's Country Kitchen!

Pumpkin Upside Down Cake

1 cup sugar
3 eggs, beaten
3 1/2 cups canned pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
1 can evaporated milk
1 pound yellow cake mix (1 standard box of cake mix)
1 cup chopped nuts
1/4 cups butter, melted
sweetened whipped cream or whipped topping

Cream together: sugar, eggs, pumpkin, cinnamon, ginger, cloves,salt and milk. Line a 9x13 baking pan with waxed paper and pour the mixture in. Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. Bake at 350 for 50-60 minutes, or until toothpick in center comes out clean.

Cool cake thoroughly. Flip over and remove from pan; remove wax paper. Top with whipped cream or whipped topping.