Pumpkin Pudding Cake
- 1 yellow cake mix (reserve 1 cup)
- 3/4 cup butter, softened (1-1/2 sticks)
- 4 eggs
- 1 29-ounce can plain pumpkin (not pie filling)
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger1/2 teaspoon ground cloves
- 1 cup sugar, divided
- 1/2 cup packed brown sugar
- 2/3 cup milk
- 1 cup chopped pecans
- Preheat oven to 350u0b0F. Butter bottom of a 9x13-inch pan or dish.
- Using a pastry blender or fork, mix together the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter. Press evenly into the bottom of the prepared pan.
- In a medium bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well and pour in an even layer over the cake mix layer.
- In a small bowl, mix together the reserved 1 cup cake mix, 1/2 stick butter and 1/2 cup white sugar. Sprinkle evenly over pumpkin mixture. Sprinkle the chopped pecans over all.
- Bake for 1 hour and test for doneness with a toothpick. If toothpick does not come out clean, return to the oven for 10 to 15 minutes.
yellow cake, butter, eggs, pumpkin, cinnamon, sugar, brown sugar, milk, pecans
Taken from www.epicurious.com/recipes/member/views/pumpkin-pudding-cake-50022263 (may not work)