Pumpkin Pudding Cake
By: Emily Slayton
Published: Monday, November 14, 2011 - 10:15am

Ingredients




1 box yellow cake mix (I used sugar free because I've been eating alot of sweets lately)
4 eggs
1/2 cup vegetable oil
1/2 cup milk
1 3.4 oz. box vanilla instant pudding
1/2 cup sour cream
1 15 oz. can 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 Tbsp milk

Preparation

1 Preheat oven to 350 degrees Fahrenheit. 2 Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes.  Pour into a greased 9" by 13" baking dish, spreading evenly. 3 Place butter into a microwave safe bowl and melt, about 30 to 40 seconds.  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 Bake cake in a preheated 350 degree oven for 40 to 50 minutes, until cooked through and remove. Knife will not come out completely clean. 5 Place powdered sugar and remaining milk into a large bowl and mix until creamy and smooth.  Drizzle over warm cake then let cool for 20 minutes before cutting into squares.  Enjoy!  Yields about 20 squares.

About

A very moist cake that takes little work to make.