Sleep Spent

Mark asked me to post the recipe, and I see no reason not to share the wealth. So, without further ado, I present to you my mother’s time-honored recipe for:

Pumpkin Upside Down Cake

Filling

3 eggs

2 cans pumpkin (1 pound each)

1¼ cups sugar

1 can evaporated milk (12 or 13 oz)

2 tsp cinnamon

1 tsp nutmeg

½ tsp ginger

Topping

1 pkg yellow cake mix

¾ cup (1½ sticks) butter, melted

1 cup walnuts, chopped

Make filling; stir until well blended. Pour into ungreased 13″×9″×2″ baking dish. Sprinkle dry cake mix over filling. Drizzle melted butter over cake mix. Bake 30 minutes at 350 °F. Remove from oven; sprinkle nuts on top; return to oven and bake 30 minutes longer or until topping is golden brown.

I’ve also used pie plates instead of 13″×9″×2″ pan. Just adjust the amount of butter to accommodate.

(My apologies for this being in Imperial units. I figured it would be more exact and certainly less time-intensive for me to leave it that way. Might I direct you to Google?)