UPSIDE DOWN PUMPKIN PIE

By margierau

Ingredients

• FOR THE FIRST LAYER:
• 1 (15 OZ) CAN 100% PURE PUMPKIN
• 1 (5 OZ) CAN EVAPORATED MILK
• 1 CUP SUGAR
• 3 EGGS
• 2 TSP. CINNAMON
• 1 . SPRAY 9 X 13 INCH PAN WITH COOKING SPRAY, THEN LINE THE PAN WITH PARCHMENT PAPER.
• 2 . MIX PUMPKIN, EVAPORATED MILK, SUGAR, EGGS AND CINNAMON TOGETHER IN MEDIUM BOWL. STIR UNTIL WELL BLENDED. POUR INTO LINED BAKING PAN.
• FOR THE SECOND LAYER:
• 1 BOX YELLOW CAKE MIX
• 1/2 CUP CHOPPED PECANS
• 2 STICKS BUTTER (MELTED)
• 1 . SPRINKLE DRY CAKE MIX OVER PUMPKIN MIXTURE. SPRINKLE PECANS OVER CAKE MIX. DRIZZLE BUTTER OVER PECANS.
• 2 . BAKE IN PREHEATED 350 DEGREE OVEN FOR 45 TO 50 MINUTES. LET COOL IN PAN, THEN INVERT ONTO SERVING TRAY AND REMOVE PARCHMENT PAPER.
• FOR THE TOPPING:
• 8 OZ CREAM CHEESE, SOFTENED TO ROOM TEMPERATURE
• 1 CUP SUGAR * CAN USE LESS IF DESIRED
• 1 SMALL CONTAINER OF WHIPPED TOPPING
• 1/2 TSP. VANILLA
• 1 . MIX CREAM CHEESE AND SUGAR TOGETHER WITH A MIXER UNTIL WELL BLENDED. FOLD IN WHIPPED TOPPING AND VANILLA.
• 2 . CAKE CAN BE FROSTED WITH THE TOPPING OR SERVED THE TOPPING A DISH AND ADD A SMALL DOLLOP OF THE CREAM OVER THE CUTE PIECES OF CAKE.

Preparation

Step 1

SEE LAYERS ABOVE