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We enjoyed a wonderful meal in Wellsboro, PA  at a CEF banquet . Here is a great recipe we had the privilege to eat. We plan to have this over the Thanksgiving holiday.

Pumpkin Upside Down Cake

 

Filling:

3 large eggs                                            2 tsp. cinnamon

31/2 to 4 cups of pumpkin                        1 tsp. nutmeg

1- 12 or 13 oz can of evaporated milk      1/2 tsp. ginger

11/4 cup of sugar

 

Mix filling and place in an ungreased 9x13 pan

Sprinkle 1 yellow cake mix over filling

Drizzle 3/4 cup of butter over cake mix

 

Bake at 350 degrees for 30 minutes

Sprinkle nuts over cake and bake another 30 minutes

 

Serve with topping of choice (Whipped cream, Cool Whip, or ice cream)

 

Special thanks to Sue Sawyer!