Upside-Down Pumpkin Cake - cooking recipe

Ingredients

2 (16 oz.) cans pumpkin
1 1/4 c. sugar
2 tsp. cinnamon
2 tsp. pumpkin spice
13 oz. evaporated milk
3 eggs
1 yellow cake mix
1 c. chopped nuts
1 c. margarine, melted

Preparation

Combine all but cake mix, nuts and margarine.
Mix well and pour into 9 x 13-inch pan (greased).
Sprinkle cake mix over top. Sprinkle nuts and drizzle margarine.
Bake at 350\u00b0 for 1 1/2 hours.
Cool and serve with whipped cream.