The Recipe Box Swap

Randi is having a Recipe swap:  Welcome to February's Recipe Box Swap! This month's theme is Fun Foods. If you have a recipe you would like to share, simply post it on your own blog. Everyone is invited!

This is easy and wonderful. If I serve another desert at Christmas or Thanksgiving, my youngest grandson is very disappointed.  Even my Mom asked for the recipe!

Upside-down Pumpkin Cake

• 1 (29 ounce) can pumpkin puree
• 1 (12 ounce) can low-fat evaporated milk (or non-fat)
• 3 eggs
• 1 3/4 cups sugar
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (18.5 ounce) package yellow cake mix
• 1 cup butter, melted
• 1 cup walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-baking pan.

In a large bowl, combine pumpkin, milk, eggs, sugar and spices. Mix well, and pour into a 9x13 inch pan. Sprinkle dry cake mix over the top. Drizzle with melted butter. Top with nuts.

Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.  Cool on wire rack.

Serve with whipped cream or Cool Whip.