Pumpkin Upside Down Cake

• 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

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Line a 9x13 inch baking pan with parchment paper or aluminum foil.
3. In a large bowl, stir together the pumpkin, sugar and eggs.
4. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
5. Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
6. Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean.
7. Cool, then invert onto a serving dish.
8. Serve with whipped topping.

pumpkin, white sugar, eggs, milk, pumpkin pie spice, yellow cake, butter, frozen whipped topping

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