Pumpkin Upside Down Cake with Spiced Cream - Perfect Entertaining
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Pumpkin Upside Down Cake with Spiced Cream

This is a staple recipe that a friend of mine makes every year for Thanksgiving. I think it works even better at Halloween (although make sure to keep it in mind as you are planning all of your holiday events.) It is a very versatile and easy cake. I tried a couple of variations that did not use the boxed mix, and for some reason it just works out better with the box mix. Both regular yellow cake and pudding in the mix cake mix worked great with this recipe. Egg substitutes and low fat margarine also work in this recipe for a great low fat cake.

3 eggs
1 cup sugar
3 1/2 cups pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
12 ounces evaporated milk
1 box yellow cake mix
1 cup toasted chopped pecans
4 tablespoons melted unsalted butter
Spiced Cream (recipe below)

Preheat the oven to 350 degrees. Line a 9X13 inch pan with waxed paper and set aside. In a large bowl beat the eggs until slightly thickened and lemon colored. Add the sugars, pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix well, then gently stir in the evaporated milk. Pour the mixture into the prepared pan and sprinkle the cake mix over the top. Sprinkle with the pecans and pour the butter evenly over the entire pan. Bake for 50-60 minutes, or until the cake layer comes clean with a toothpick and bounces back when gently pressed. Cool thoroughly. Remove from the pan and place on a serving dish. Serve with the Spiced Cream on the side, or frost with chilled Spiced Cream.

Spiced Cream

1 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger

Whip the cream until light and fluffy. Fold in the spices. Chill.

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