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Pumpkin Pecan Upside Down Cake

Enjoy the taste of pumpkin, pecans, cake and cream cheese frosting all in one.
Origin: Better than Butter Contest
Ingredients:

1  21-ounce can pumpkin
4 eggs
1 cup sugar
1  12 - ounce can evaporated milk
1 tablespoon pumpkin pie spice
1  18.25 - ounce box spice cake mix
2 cups chopped pecans
1/2 cup COLAVITA Extra Virgin Olive Oil
1  16 - ounce  can cream cheese flavored frosting
12-24 pecan halves, for garnish


Preparation:

Preheat oven to 350 degrees F. In a large mixing bowl combine pumpkin, eggs, sugar, milk and pumpkin pie spice. Beat until well blended. Spray a 9" x 3"' pan with non-stick spray. Sprinkle pecans over bottom of pan. Pour pumpkin mixture into prepared pan. Sprinkle cake mix over pumpkin mixture. Drizzle olive oil over cake mix. Bake 35-40 minutes Check cake with toothpick after 35 minutes to see if toothpick comes out clean. Remove cake from oven and allow to cool 20 minutes then invert on cookie sheet. Allow to cool completely. Ice cake with frosting; garnish with pecans. Refrigerate overnight. Makes 12-15 servings.
Per Serving: 441 Calories (50.9% from fat); 26g Fat (4g Sat, 15g Mono, 5g Poly); 7g Protein; 49g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 274mg Sodium.  Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 5 Fat; 2 1/2 Other Carbohydrates.