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!
Recipe: Pumpkin Pudding Cake
1 box yellow cake mix (I used sugar free because I've been eating alot of sweets lately)
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.