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Pumpkin Spice Upside Down Cake
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3 eggs
1 cup granulated sugar
3-1/2 cups pumpkin purée
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
12 ounces evaporated milk
1 (18.25 ounce) box yellow cake mix
1 cup toasted chopped pecans
4 tablespoons melted unsalted butter
Spiced Cream
Preheat the oven to 350 degrees. Line a 13 x 9-inch pan with wax paper and set aside.
In a large bowl beat the eggs until slightly thickened and lemon colored. Add the sugars, pumpkin purée, 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 to 60 minutes, or until a wooden pick inserted into the cake layer comes clean and the cake bounces back when gently pressed. Cool thoroughly.
Remove cake from pan and place on a serving dish. Serve with 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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