Upside Down Mug Pumpkin Pie Recipes

EASY UPSIDE DOWN PUMPKIN PIE

Steps:

• Heat oven to 350.
• In large bowl combine evaporated milk, pumpkin, eggs, sugar, cinnamon and salt; mix well.
• Pour mixture into greased 9x13 dish.
• Sprinkle with entire box of dry cake mix.
• Drizzle melted butter over entire pan.
• Sprinkle with nuts.
• Bake for 50-60 minutes.
• Allow to cool before serving.

INSIDE OUT, UPSIDE DOWN PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F. Mix pumpkin filling and eggs thoroughly. Combine all dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.

UPSIDE-DOWN PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees F. Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly. Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.) Refrigerate until completely chilled and firm, at least 2 hours. Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like. Serve and enjoy!

UPSIDE DOWN PUMPKIN CAKE

Steps:

• Mix pumpkin milk, sugar, cinnamon, and eggs.
• Pour pumpkin mix in a 9x12 pan lined with wax paper.
• Crumble dry cake mix over the pumpkin mix.
• Crumble nuts over the cake mix.
• Pour cooled melted butter over the top.
• Bake 50 to 60 minutes at 350°F.
• Turn upside down, remove wax paper and cool.
• Add topping and refrigerate.
• Enjoy!

PUMPKIN UPSIDE DOWN CAKE

Steps:

• 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

Steps:

• Preheat oven to 350.
• Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
• Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
• Bake 30 minutes.
• Sprinkle nuts on top& bake for another 30 minutes.

UPSIDE DOWN PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
• Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator.