Monday, November 14, 2011

Pumpkin Pudding Cake

I just cannot get enough pumpkin this Fall. I found a recipe that was for pumpkin bars, but I didn't have everything needed so I modified it to create a cake. I will say it is the moistest (if that's a word) cake I have ever made. It doesn't have a ton of pumpkin flavor though. It is still very tastey though. Enjoy!

Rating: Me (8)
Recipe: Pumpkin Pudding Cake

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

Preheat oven to 350 degrees Fahrenheit.

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.

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.

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.

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.


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