Total Calories: 500
Melt 1/4 cup butter (or margarine) in round 10x2-inch deep pan or skillet. Stir in 1/4 cup brown sugar and water mix well. Sprinkle with almonds set aside. Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, granulated sugar, and eggs. Stir in pumpkin. Combine flour with baking powder, cinnamon, nutmeg, cloves, baking soda, and salt. Blend into creamed mixture alternately with milk. Carefully spoon over almonds level top. Bake in center of oven at 350 degrees F. for 50 to 55 minutes or until cake tests done. Invert onto serving plate. Serve warm or cool with slightly sweetened whipped cream.
Note: 1 teaspoon commercial pumpkin pie spice may be substituted for the cinnamon, nutmeg, and cloves in this recipe.
This Upside Down Pumpkin Cake recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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