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Pumpkin Pudding Cake
Emily Slayton
91 minutes
about 20 squares
BeginnerA very moist cake that takes little work to make.
Total Steps
5
Ingredients
13
Tools Needed
6
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The Canyon KitchenIngredients
- 1 box yellow cake mix
- 4 eggs eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 box 3.4 oz. vanilla instant pudding
- 1/2 cup sour cream
- 1 can 15 oz. pumpkin puree
- 1/2 cup butter
- 1/2 cup light butter
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2-4 tablespoons milk
Instructions
1
Step 1
Preheat oven to 350 degrees Fahrenheit.
2
Step 2
1 1/2 minutes
Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined. Pour into a greased 9 by 13 inch baking dish, spreading evenly.
3
Step 3
30 to 40 seconds
Place butter into a microwave safe bowl and melt. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
4
Step 4
40 to 50 minutes
Bake cake in the preheated 350 degree oven until cooked through. A knife will not come out completely clean.
5
Step 5
20 minutes
Place powdered sugar and remaining milk into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool before cutting into squares. Enjoy!
Tools & Equipment
oven
stand or electric mixer
9x13 inch baking dish
microwave-safe bowl
knife
large bowl