Pumpkin Upside-Down Cake

• 1 (16 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 1 cup white sugar
• 3 eggs
• 2 teaspoons ground cinnamon
• 1 (15.25 ounce) package yellow cake mix
• 1 cup chopped pecans
• 1 cup butter, melted
• 12 ounces nondairy whipped topping
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. Mix pumpkin puree, evaporated milk, 1 cup sugar, eggs, and cinnamon together in a bowl; pour into the prepared baking pan. Sprinkle cake mix over pumpkin mixture and top with pecans. Drizzle butter over pecan layer.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool cake in the pan, at least 30 minutes. Invert cake onto a flat plate.
4. Mix whipped topping, cream cheese, and 1 cup white sugar together in a bowl; spread over the cake. Chill in the refrigerator, 1 to 2 hours. Cut into 1-inch squares.

pumpkin puree, milk, white sugar, eggs, ground cinnamon, yellow cake, pecans, butter, cream cheese, white sugar

Taken from www.allrecipes.com/recipe/255846/pumpkin-upside-down-cake/ (may not work)