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Sue's Pumpkin Upside-Down Cake

October is a very busy time of the year for me. I’m a wife, mom, nana, and a teacher. It’s a time for change. The weather cools down, leaves change colors, and kids ask over and over, “When’s Halloween?”

When my children were little I made all kinds of Halloween costumes. Good thing I’m “craftsy”, because we were always counting our pennies. I made Dorothy from the Wizard of Oz, Ghost Busters, Rainbow Bright, Dracula, a strawberry, a pumpkin, a cowboy, an Indian girl, just to name a few. I always thought they were precious and I knew if I could get the fabric I could make it cute for them. Truth be known Halloween isn’t my favorite holiday because I don’t like scary things, but we always had lots of fun.

I do love going to the mountains in the fall and seeing all the beautiful colors in the forests. I love watching the squirrels scampering around the yard gathering up walnuts for the winter. I love building a fire in the fire pit and making s’mores.

I love making pumpkin desserts. One of my favorites is Pumpkin Upside-Down Cake. As soon as we start having cool fall nights, I have to make our first Pumpkin Upside-Down Cake. It’s delicious served with a little whipped cream. Here’s the recipe.

Pumpkin Upside-Down Cake


2 tsp. cinnamon 3 large eggs

1 tsp. nutmeg 2 cans (16 oz.) pumpkin

½ tsp. ginger 1-1/4 cups sugar

½ tsp. cloves 1 can evaporated milk

Mix well, pour into a 13 x 9 x 2 baking pan.


Sprinkle over mixture 1 pkg. yellow cake mix.

Drizzle 1-1/2 stick melted butter over cake mix.

Sprinkle 1 cup chopped pecans over butter.

Bake 350 degrees for 30 minutes or until lightly brown.


Sue Rau

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