Fluffy Whipped Pumpkin Upside-Down Cake
Mod.recipes/Toyah Hollander (1986)

1 cup granulated sugar
3 eggs, beaten
1 can (29 oz) pumpkin (not pie filling)
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 tsp salt
12 oz evaporated milk (1 large can)
1 lb yellow cake mix (1 standard box of cake mix)
1 cup chopped nuts
4 Tbsp sweet butter, melted
whipped cream

Preheat oven to 350 deg. F.

Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9x13-inch pan with wax paper and pour the mixture in.

Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts.

Bake at 350 deg. F for 50-60 minutes.

Cool (very important). Flip over and remove from pan. Remove the wax paper.

Top with whipped cream (which would dissolve if the cake weren't cooled first).