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German Chocolate Upside Down Pumpkin Pie

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 15 servings
Calories: 396kcal
Author: Melanie Bauer | Melanie Makes
Turning the traditional on its head, this German Chocolate Upside Down Pumpkin Pie has all the usual suspects but is also showered with coconut and pecans.  
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Ingredients

  • 1 29- ounce can pumpkin puree
  • 1-1/2 cups sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoons ginger
  • 1 teaspoon nutmeg
  • 1 12- ounce can evaporated milk
  • 3 eggs
  • 1 15.25- ounce box German chocolate cake mix
  • 1 cup butter melted
  • 1-1/2 cups unsweetened coconut flakes divided
  • 1 cup pecans chopped

Instructions

  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, stir together pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs until combined.
  • In the bowl of an electric mixer, add pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs.
  • Beat on low speed until completely combined.
  • Pour pumpkin mixture into 9″ x 13″ baking dish.
  • Sprinkle German chocolate cake mix on top of pumpkin mixture in an even layer.
  • Drizzle melted butter over cake mix.
  • Sprinkle chopped pecans over melted butter and cake mix.  
  • Sprinkle 1 cup coconut flakes over pecans.
  • Bake at 350 degrees for one hour.
  • Sprinkle top of dessert with additional 1/2 cup coconut and allow to cool completely before serving.
  • Serve topped with whipped topping, if desired.

Nutrition

Calories: 396kcal | Carbohydrates: 38g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 404mg | Potassium: 351mg | Fiber: 4g | Sugar: 23g | Vitamin A: 9312IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 3mg