Upside Down Pumpkin Pie.

Happy National Pie Day! Each year on December 1, dessert lovers across the United States celebrate National Pie Day. This is the 2nd time in a year this national treasure has a day. The first and more popular National Pie Day is on January 23.

I want to share with you one of my favorite holiday pies. I’m not big on Pumpkin pie, but this recipe is a game changer.




  • 1 (29 ounce) can pumpkin puree
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • salt to taste
  • 1 3/4 cups white sugar
  • 3 eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (18.25 ounce) package yellow cake mix with pudding
  • 1 cup chopped nuts, optional
  • 1 cup butter, melted


  1. Directions
  2. Preheat oven to 350 degrees
  3. Line a 13X9 inch baking dish with parchment paper (make sure that it overlaps on all sides because you need to flip the cake after it cools).
  4. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9×13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
  5. Bake for 60 minutes and let cool. The cake will be liquidy at first, but will solidify as it cools. Once it cools, place a serving platter on top of the baking dish and flip it over so that the “crust” is on bottom. Serve with whipped cream.

I hope you enjoy it as much as I do.


Ileana XOXO


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