PUMPKIN DESSERT
Fluffy whipped pumpkin upside-down cake
Someone brought this to an office party last year
and ended up having to make about thirty copies of the recipe for people who
tasted it.
Ingredients
(1 cake)
- 190 g granulated sugar
- 3 eggs,
beaten
- 850 g pumpkin
(1 large can)
- 10 ml cinnamon
- 2.5 ml ginger
- 1 ml ground cloves
- 2.5 ml salt
- 350 ml evaporated milk
(1 large can)
- 500 g yellow cake mix
(1 standard box of cake mix)
- 115 g chopped nuts
- 50 g sweet butter,
melted
- whipped cream
Procedure
-
Preheat oven to
175C
-
Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and
milk.
Line a
22 x 33-cm
pan with wax paper and pour the mixture in.
-
Sprinkle the dry cake mix on top, then sprinkle the nuts.
Pour melted butter evenly over the cake mix and nuts.
-
Bake at
175C
for 50-60 minutes.
-
Cool (very important).
Flip over and remove from pan. Remove the wax paper.
-
Top with whipped cream
(which would dissolve if the cake weren't cooled first).
Rating
Difficulty:
moderate.
Time:
15 minutes preparation, 1 hour baking, 30 minutes cooling.
Precision:
measure the ingredients.
Contributor
Tovah Hollander
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
{ihnp4!sdcrdcf,seismo!hao}!cepu!tovah
Recipe last modified: 16 Apr 86
Original header
Path: decwrl!recipes
From: tovah@cepu (Tovah Hollander)
Newsgroups: mod.recipes
Subject: RECIPE: Fluffy pumpkin upside-down cake
Message-ID: <6528@decwrl.DEC.COM>
Date: 21 Nov 86 04:47:47 GMT
Sender: recipes@decwrl.DEC.COM
Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
Lines: 66
Approved: reid@decwrl.UUCP
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