German Chocolate Upside Down Pumpkin Pie

By srumbel

Ingredients

• 29 ounces pumpkin puree
• 1-1/2 cups sugar
• 2 teaspoons cinnamon
• 1/4 teaspoons ginger
• 1 teaspoon nutmeg
• 12 ounces evaporated milk
• 3 eggs
• 1 boxed German chocolate cake mix
• 1 cup butter, melted
• 1-1/2 cups unsweetened coconut flakes, divided
• 1 cup pecans, chopped

Details

Servings 12
Preparation time 10mins
Cooking time 70mins
Adapted from melaniemakes.com

Preparation

Step 1

Instructions
Preheat oven to 350 degrees.

In the bowl of an electric mixer, stir together pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs until combined.

Pour pumpkin mixture into 9x13 pan.

On top of pumpkin mixture, sprinkle cake mix.

Drizzle melted butter over cake mix and scatter 1 cup coconut flakes and pecans on top.

Bake for one hour and sprinkled with remaining coconut flakes. Allow to cool completely before serving.