Pumpkin Upside Down Dessert

168

By Dixie Crystals

Prep Time:

15m

Bake/Cook Time:

45m - 55m

Yield:

15 - 20 servings

Pumpkin cake with sweetly spicy crust and topped with a cream cheese frosting and lightly dusted with coconut.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Preheat oven to 350°F.
Spray a 9 x 13 inch baking dish with non-stick cooking spray.
In a large bowl combine pumpkin, evaporated milk, 1 cup sugar, eggs and cinnamon, mixing well.
Pour contents into baking dish. Then sprinkle DRY cake mix and pecans on top of pumpkin mixture evenly (this will eventually be crust).
Drizzle cup of melted butter over cake mix and pecans.
Bake for 45-55 minutes or until golden brown, let it cool completely. Once cooled, invert/flip dessert into another dish or serving tray.
To make dessert topping, in a bowl combine softened cream cheese and 1 cup of sugar and mix well. Then add container of Cool Whip to cream cheese mixture. Spread over top and sides of dessert. Then if you wish, sprinkle the 1/2 cup of coconut (optional) over top.
Refrigerate until serving.