I’m just going to start off my telling you that this cake is deadly.
If you are a pumpkin lover like me, it is entirely possible to eat the whole pan . . .no joke! Heck, I think even if you aren’t a pumpkin lover, this cake could easily convert you.
The pumpkin flavor combined with the yellow cake mix and swirls of cinnamon throughout the cake then topped off with a delicious glaze is oooooh so divine! This cake just melts in your mouth. I’m ashamed to admit it, but I probably would have and could have eaten the pan in its entirety had it not been for the fact that I took about 2/3 of it to the ladies that I visit teach. Lucky them! This will definitely be gracing our dessert table at Thanksgiving.
If you do make this cake, consider yourself warned and be prepared to do an extra 695 jumping jacks.
- 1 box yellow cake mix
- 4 eggs
- 1/4 cup canola or vegetable oil
- 1/2 cup milk or buttermilk
- 3.4 ounce box Vanilla Instant Pudding Mix
- 1/2 cup sour cream
- 15 ounce can pumpkin
- CINNAMON FILLING
- 1 stick unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tsp. vanilla
- 1 1/4 cups powdered sugar
- 2 Tbsp melted butter
- 1 tsp. vanilla
- 1/3-1/2 cup heavy cream (start w 1/3 cup and add more cream as needed to get the consistency you want).
Preheat oven to 350 degrees and spray a large cookie sheet with non stick cooking spray.
Using an electric or hand mixer, mix cake mix, eggs, oil, milk, pudding, sour cream and pumpkin mixing until well combined, about 1 1/2 minutes. Pour into prepared pan, and spread evenly.
Place butter into a microwave safe bowl and melt, about 30-40 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 for 30-35 minutes, until cooked through and remove. In a small bowl, mix powdered sugar, melted butter, vanilla and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate any leftovers.
Recipe Source: adapted slightly from Picky Palate