Buttery Pumpkin Upside-Down Cake

I must first confess, I am not a huge fan of pumpkin pie! I know, I know seriously way out of line! Especially this time of year! But of all the pies our Momma sets out for Thanksgiving, I just happen to be more drawn to the chocolate cream or the coconut cream or the blueberry, hmmm decisions. Anyway, you get the idea! Well I was in a baking sort of a mood yesterday afternoon, as the snow started falling outside my windows and with keeping up the theme going on this month on our 'little slice of the internet' I decided to bust out and make something pumpkinny! Surprise! I found a recipe at cooks.com that to me, had tons of promise. I tweeked it only slightly and OH MAN, PROMISE KEPT! It's a super easy and cool take on traditional pumpkin pie! Think of it as pumpkin pie in reverse! You have the delicate pumpkin filling layer on the bottom and a thick slightly crunchy, yet cakey, sweet and salty crust on top! Is your mind spinning from all the adjectives?? Well, your mouth will be spinning too if you try this cake! I'm even sneaking a few bites this morning before my babes wake up because I, in no way, want Ace and Indee to think it's a-okay to eat cake for breakfast!;)

Preheat your oven to 350 degrees and pam a 9 by 13 inch pan or glass pyrex, set aside.

In a large bowl mix together:

1 large 29 oz can of pumpkin

1 cup milk

1 1/2 teaspoons cinnamon

1/4 teaspoon cloves

1/8 teaspoon nutmeg

1/2 teaspoon salt

3 large eggs

1 cup sugar

Pour the pumpkin mixture into your prepared 9 by 13 inch pan or glass pyrex and spread evenly.

Next, take a box yellow or white cake mix and sprinkle the mix evenly over the top of the pumpkin layer. Melt 1 cup of butter in a glass measuring cup and pour little by little evenly over the dry cake mix layer. Then into the oven for 1 hour. Allow the cake to cool for at least 30-45 minutes before serving so it can continue to set up. Believe me, it will still be nice and warm and ready for that big dollop of whipped cream!

image by Kara