This pumpkin upside down cake is a delicious cross between pumpkin pie and a buttery cake. It has a creamy, warmly spiced pumpkin layer topped with golden cake mix, melted butter, and crunchy pecans. It has all the cozy flavors of a classic pumpkin dessert, but the preparation is wonderfully simple.
Serve this pumpkin cake at room temperature or chilled with a generous dollop of whipped cream or Cool Whip. It's an easy fall dessert that's perfect for Thanksgiving, family gatherings, or anytime you're craving something sweet, creamy, and full of pumpkin spice.
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Why You'll Love This Pumpkin Upside Down Cake
- Easy to make: A box cake mix makes this dessert especially simple to put together.
- Pumpkin pie meets cake: A creamy pumpkin layer and buttery cake topping give you the best of both desserts.
- Buttery pecan topping: Melted butter and crunchy pecans create a deliciously golden topping.
- A perfect fall dessert: This pumpkin dessert cake is perfect for Thanksgiving, Sunday dinner, or any autumn gathering.
Ingredients & Variations
- Pumpkin purée: Use plain canned pumpkin purée, not pumpkin pie filling.
- Sugar: For a deeper, richer flavor, replace some of the white sugar with brown sugar.
- Half-and-half: You can use a 12-ounce can of evaporated milk instead.
- Cake mix: Yellow or white cake mix both work well in this recipe.
- Pecans: Pecans add a delicious crunch to the buttery topping. Walnuts also work, or you can leave the nuts out for a nut-free version.
- Spices: Cinnamon, nutmeg, and ginger give the pumpkin layer warm, classic fall flavor. Feel free to use pumpkin pie spice instead of nutmeg & ginger.
How to Make Upside Down Pumpkin Cake
- Prepare the pumpkin layer: Whisk together the eggs, pumpkin, sugar, half-and-half, and spices. Pour into a greased 9×13-inch baking dish.
- Add the cake mix: Sprinkle the dry cake mix evenly over the pumpkin mixture. Don't stir.
- Add the butter: Drizzle the melted butter evenly over the cake mix.
- Bake and add the pecans: Bake for 30 minutes, then sprinkle the chopped pecans over the top. Continue baking until the cake is set and the topping is golden brown. (It takes approximately 55 minutes total baking time.)
- Cool and serve: Let the cake cool, then serve with whipped cream or Cool Whip.
Frequently Asked Questions
A pumpkin upside-down cake is a simple fall dessert with a creamy, pumpkin-pie-like layer on the bottom and a buttery cake topping. Unlike a traditional upside-down cake, it isn't flipped out of the pan. The pumpkin mixture bakes underneath the cake mix, creating a rich, soft layer that is similar to pumpkin pie, while the cake topping becomes golden and slightly crisp when chilled. Crunchy pecans add a nice finishing touch.
You may also see this dessert called pumpkin pie upside-down cake or pumpkin dump cake. The preparation is similar to a dump cake because the dry cake mix is sprinkled over the pumpkin layer rather than mixed into a traditional cake batter.
Whatever you call it, this is an easy and delicious way to enjoy the flavors of pumpkin pie and cake together in one fall dessert.
Yes, you can use homemade pumpkin purée instead of canned pumpkin. Just make sure the purée is thick and not watery, since homemade pumpkin can contain more moisture than canned pumpkin. If it seems watery, strain it before using it in this recipe.
The top should be golden brown and the cake should look set in the center. (If you gently shake the pan, the center should look set rather than wet or loose.) A toothpick inserted into the cake layer should come out mostly clean, with a few moist crumbs. It does not need to be completely dry.
Start checking the cake around 50 minutes. If the center still looks wet or the toothpick has wet batter on it, continue baking for another 5-10 minutes. The cake will also firm up as it cools.
Because this upside down cake has a moist, dense pumpkin layer, I recommend refrigerating leftovers. Cover the baking dish or transfer the cake to an airtight container and refrigerate. (I honestly prefer this dessert chilled because the top layer gets nice and crisp when chilled.)
Yes, you can freeze this pumpkin cake. Let it cool completely, then wrap it tightly or place individual portions in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
The texture may change after freezing and thawing, but the cake should still be delicious.
Is This An Amish Recipe?
I first remember eating a pumpkin pecan upside down cake like this at my sister's house. When I came across the recipe in several Amish cookbooks, it brought back that memory, and I wanted to share it here because it is so good!
I don't claim that this recipe originated with the Amish, but versions of this fall pumpkin dessert have found their way into Amish cookbooks. It's the kind of simple dessert that fits right in with the recipes I grew up with. Whether they are traditional recipes or just a well-loved recipe, Amish cookbooks are full of delicious recipes that have been shared and passed along over the years.
More Amish Pumpkin Dessert Recipes
Looking for more ways to enjoy pumpkin? Here are some of my favorite Amish pumpkin dessert recipes:
- Pumpkin Roll with Cream Cheese Filling
- Pumpkin Bars with Cream Cheese Frosting
- Layered Pumpkin Torte Dessert
- Pumpkin Cream Cheese Muffins
- Pumpkin Streusel Coffeecake
- Amish Pumpkin Whoopie Pies
- Pumpkin Cookies with Frosting
- Pumpkin Custard Pie
- Easy Pumpkin Bread
I hope you enjoy this pumpkin upside down cake as much as I do. If you try this recipe, I'd love it if you left a comment and star-rating below and let me know how it turned out. Thank you!
Find more classic favorites in my Old-Fashioned Desserts roundup.
Check out my YouTube channel at MyAmishHeritage
📖 Recipe Card
Pumpkin Upside Down Cake (Amish Recipe)
Ingredients
- 3 large eggs
- 1 (29-ounce) can pumpkin purée (approximately 3 ¼ cups)
- 1 ¼ cups sugar
- 1 ½ cups half and half (or evaporated milk)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- pinch of salt
- 1 (approx. 15-ounce) box yellow cake mix
- ¾ cup butter, melted (1 ½ sticks)
- 1 cup pecans, chopped
- Whipped Cream, as desired
Instructions
- Preheat the oven to 350℉.
- In a medium bowl, whisk the eggs. Add the pumpkin, sugar, half & half, cinnamon, nutmeg, ginger, and salt, and mix well. Pour it into a greased 9x13" baking dish.3 large eggs, 1 (29-ounce) can pumpkin purée , 1 ¼ cups sugar, 1 ½ cups half and half (or evaporated milk), 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground ginger, pinch of salt
- Sprinkle the entire box of dry cake mix evenly over the pumpkin layer.1 (approx. 15-ounce) box yellow cake mix
- Melt the butter and pour it evenly over the cake mix. (Make sure to take it all the way to the edges.)¾ cup butter, melted
- Bake for 30 minutes, then remove from the oven and sprinkle the chopped pecans over the top. Return to the oven and bake for another 20-25 minutes, or until the top is golden brown and the cake looks set in the center.1 cup pecans, chopped
- Allow the cake to cool before serving. The pumpkin layer will continue to firm up as it cools. Serve with whipped cream or Cool Whip.Whipped Cream, as desired
Notes
- Cake mix: A standard-size box of yellow or white cake mix works well. Cake mix sizes can vary slightly by brand.
- Pecans: Sprinkle the pecans on after the first 30 minutes of baking so they don't sink or become overly browned.
- Check for doneness: The top should be golden brown and the cake should look set in the center. A toothpick inserted into the cake should come out mostly clean with a few moist crumbs. If it has wet batter on it, continue baking for another 5-10 minutes.
- Serving: This cake is delicious served at room temperature, or chilled. Serve it with whipped cream or Cool Whip. (The pumpkin layer will continue to firm up as the cake cools.)
- Storage: Cover and refrigerate leftover cake for up to 4 or 5 days.
- Nutrition is approximate.
Anna
My family LOVES this old-fashioned pumpkin dessert! Perfect for fall!