A New Thanksgiving RECIPE!

Well, actually, I’ve hoarded this one for ages, but have finally decided to share it with my friends.

It’s a totally adaptable pumpkin cake, one you can make to suit yourself.

And it’s delicious.

And it’s easy.

And it’s lo-cal. (NOT!)

Here it is:

Pumpkin Upside-Down Cake

Prepare pan, first:

1 stick melted butter (not margarine)
1 cup brown sugar

Mix together and spread over bottom of 9″x13″ pan.  If desired, add over that:

1 cup pecan halves
OR
Pineapple rings and maraschino cherries and nuts, as for pineapple upside-down cake

Set aside while making batter.

Batter:

2 cups sugar
1 can pumpkin (about 2 cups)
1 cup melted butter (2 sticks) (not margarine)
4 eggs, beaten
2 1/4 cups all-purpose flour
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 c. flaked coconut (optional)
1/2 c. chopped pecans (optional)

Combine sugar, pumpkin, butter, and eggs. Beat 1 minute at medium speed. Combine the next 5 ingredients. Add to pumpkin mixture and beat 1 minute. Stir in nuts and coconut, if desired. Pour batter into prepared pan. Bake at 350 degrees for 35-45 minutes, until done. Use toothpick test for doneness.

When done, cool right side up, for ten minutes. Loosen edges with knife and invert over heat-safe platter or jelly-roll pan. Allow cake pan to remain over cake for about 5 minutes, until caramel dribbles down sides of cake, then remove.

Serve slightly warm or completely cool.

What I love about this one is that you don’t have to serve it for Thanksgiving if you don’t want to. Just take it to a church dinner and STAND BACK!

Oh! Also check out the other Thanksgiving recipes on Home’s Cool! by clicking here and scrolling down to the bottom.

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*Photo credit: Wikipedia.