Looking to make some quick desserts for the holidays? You are going to LOVE this Upside Down Pumpkin Pie in the Microwave. This post contains affiliate links.
You are gonna love this! It’s flavored with sweet dulce de leche sauce that will make you feel right in that holiday spirit.
It’s easy to make. It’s easy to cook right in the microwave in less than 10 minutes. And..it tastes AH-mazing, and the kids all love it.
What do you need to make this delicious Upside Down Pumpkin Pie?
You’ll need a 15-oz can of pumpkin puree (not the premixed pumpkin pie can) as well as a can of dulce de leche.
You’ll also need a 9 oz box of Jiffy Golden Cake (or 1/2 of a larger yellow cake mix) as well as vanilla extract, 1 egg, and a stick of butter.
What kind of dish do you cook an Upside Down Pumpkin Pie in?
I recommend using an 8 x 8 microwave-safe dish. My favorites are these Sweese ceramic porcelain ones. They are nice and heavy and clean up so easily.
I have replaced most of my baking dishes with their products because they work for both the oven and microwave and are such great quality. I even use their ceramic muffin pans all the time in the regular oven, toaster oven, and microwave.
How do you make an Upside Down Pumpkin Pie?
Make sure to spray the 8 x 8 dish with some non-stick oil spray before you begin.
This pie is incredibly easy to make. We’ll start with mixing up the pumpkin puree, dulce de leche, egg, pumpkin pie spice, and vanilla until it’s well blended. This works well with a hand mixer.
Transfer the pumpkin mixture to the 8 x 8 baking dish and spread it evenly.
Next, melt the butter, and whisk in the cake mix until it’s completely combined.
Pour the cake mix batter over the top of the pumpkin batter. It might not completely cover it, but that’s okay – just do your best.
Now cook in the microwave for about 8-9 minutes.
It’s done when it’s firm on the edges and a tiny bit jiggly in the center.
Cover it with plastic wrap and put it in the fridge for at least a hour. I actually put it in the fridge overnight when I make it.
When it’s chilled, set it out on the counter and drizzle dulce de leche sauce over the top.
Serve with a dollop of fresh whipped cream or a scoop of Cool Whip drizzled in extra dulce de leche.
Can you use sweetened condensed milk instead of dulce de leche?
Yes, you can substitute. The batter may be a tiny bit more jiggly, but it works just fine.
But, did you know? Dulce de leche is basically caramelized sweetened condensed milk. In fact, you can make it yourself by boiling cans of sweetened condensed milk in the oven or in the slow cooker or on the stove.
Can you use a different cake mix instead of the 9 oz Jiffy Golden Cake mix?
Yes! You can use 1/2 of a package of a larger cake mix (the 18 oz cake mixes). You can also 1/2 of a package of white cake mix or spice cake mix instead of yellow cake mix.
If you use spice cake, cut the pumpkin pie spice to just 1 1/2 tablespoon so the spices aren’t too overpowering.
Can you make this Upside Down Pumpkin Pie ahead of time?
Yes. In fact, I usually do this myself because I like to chill it overnight. Just keep it covered in plastic wrap in the fridge, until an hour or so before serving. Then, set it out, drizzle with dulce de leche and serve with scoops of whipped cream or Cool Whip.
How do you store the leftover Upside Down Pumpkin Pie?
Keep it in the fridge in a sealed container for up 3 to 4 days. But, it’s so good, you probably won’t have any leftovers!
More Dessert Ideas
- Microwave Strawberry Upside Down Cake
- How to make Cupcakes in the Microwave
- 3 Minute Microwave Fudge
- How to Make Microwave Chocolate Cracker Toffee
- Pineapple Upside Down Cake in the Microwave
- How to Make a Microwave Cake
Upside Down Pumpkin Pie in the Microwave
- 15 oz can pumpkin
- 1 egg
- 1 can dulce de leche
- 1 tsp vanilla
- 2 tbs pumpkin pie spice
- 9 oz Jiffy golden cake mix
- 1 stick melted butter
- Spray 8 x 8 microwave-safe dish with non-stick oil spray.
- Combine pumpkin, dulce de leche, egg, vanilla and pumpkin pie spice. Mix until well combined.
- Transfer the pumpkin batter into the 8 x 8 microwave-safe dish.
- Melt the stick of butter and mix with the Jiffy Golden Cake mix until well combined.
- Pour the cake mixture over the pumpkin mixture.
- Cook for about 8-9 minutes.
- The pumpkin mixture should be slightly jiggly in the center, but firm on the sides.
- Place in the fridge to chill, at least an hour, and up to overnight.
- Cut into squares and serve with a scoop of Cool Whip or whipped cream and a drizzle of dulce de leche syrup.
Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 299mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 2g
Any nutritional information on justmicrowaveit.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Loved this post? Follow along for more recipes at Facebook, Pinterest, Twitter, and Instagram!