Serves: 10
Total Calories: 500

3/4 cup butter divided
3/4 cup brown sugar, packed and divided
1 tablespoon water
1 cup almonds slivered, toasted
1 cup sugar granulated
2 eggs
1 cup pumpkin canned
2 cups flour, stirred and measured
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves ground
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
1 cup cream heavy

Melt 1/4 cup butter (or margarine) in round 10x2-inch deep pan or skillet. Stir in 1/4 cup brown sugar and water mix well. Sprinkle with almonds set aside. Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, granulated sugar, and eggs. Stir in pumpkin. Combine flour with baking powder, cinnamon, nutmeg, cloves, baking soda, and salt. Blend into creamed mixture alternately with milk. Carefully spoon over almonds level top. Bake in center of oven at 350 degrees F. for 50 to 55 minutes or until cake tests done. Invert onto serving plate. Serve warm or cool with slightly sweetened whipped cream.
Note: 1 teaspoon commercial pumpkin pie spice may be substituted for the cinnamon, nutmeg, and cloves in this recipe.

Nutritional Facts:

Serves: 10
Total Calories: 500
Calories from Fat: 260

More Recipes from the Managing Your Meals Cookbook:
Applesauce Cupcakes
Apricot Spice Cake
Caramel Frosting
Carrot Cake
Cream Cheese Frosting
Fresh Apple Cake
Ginger Cakes
Lemon Butter Fluff Frosting
Oatmeal Cake
Pineapple Upside Down Cake
Pumpkin Spice Cake
Quick Cocoa Frosting
Sponge Cake
Streusel Coffee Cake
Thirty-Minute Cocoa Cake
Upside Down Pumpkin Cake