1 c Sugar, granulated
3 Eggs, beaten
29 oz Pumpkin (1 large can)
2 t Cinnamon, ground
1/2 t Ginger, ground
1/4 t Cloves, ground
1/2 t Salt
12 oz Evaporated milk
-(1 large can) 1 lb Cake mix, yellow
-(1 standard box) 1 c Nuts, chopped
4 T Butter (sweet), melted
Whipped cream Preheat oven to 350 degrees F. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9×13-inch pan with wax 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 degrees F. for 50-60 minutes. Cool (very important). Flip over and remove from pan. Remove the wax paper. Top with whipped cream (which would dissolve if the cake weren’t cooled first). NOTES: * Fluffy whipped pumpkin upside-down cake — Someone brought this to an office party last year and ended up having to make about thirty copies of the recipe for people who tasted it. : Difficulty: moderate. : Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. : Precision: measure the ingredients. : Tovah Hollander : UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah : Copyright (C) 1986 USENET Community Trust