Pumpkin Upside Down Cake

• 1 packages yellow cake mix
• 16 oz Pumpkin pie filling & mix
• 1/2 cup granulated sugar
• 1 cup sweetened condensed milk
• 2 Eggs
• 8 oz Cool whip

1. Preheat oven to 350
2. Grease 9x13 cake pan
3. Mix cake according to instructions on box
4. Pour into pan
5. Beat together pumpkin, sugar, sweetened condensed milk, and eggs.
6. Pour over batter in pan evenly as possible.
7. Bake for 1 hour
8. Cool
9. Top with cool whip
10. Must be stored in refrigerator.
11. Keeps up to 3 days.

yellow cake, mix, granulated sugar, condensed milk, eggs

Taken from cookpad.com/us/recipes/364608-pumpkin-upside-down-cake (may not work)