Pumpkin Upside Down Cake

My mom would make this every Thanksgiving. It's better than pumpkin pie!

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1 (29 ounce) can pumpkin

1 cup white sugar

3 eggs

1 (12 fluid ounce) can evaporated milk

1 tablespoon pumpkin pie spice

1 (18.25 ounce) package yellow cake mix

1 cup butter, melted

2 cups frozen whipped topping, thawed

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.

In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.

Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.

Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

Pumpkin Upside Down Cake

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