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
• 3 3/8 ounces vanilla instant pudding
• 1/2 cup sour cream
• 15 ounces pumpkin puree
• 1/2 cup butter
• 1/2 cup light butter
• 3/4 cup light brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1 cup powdered sugar
• 4 tablespoons milk

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.

yellow cake, eggs, vegetable oil, milk, vanilla instant pudding, sour cream, pumpkin puree, butter, light butter, light brown sugar packed, ground cinnamon, powdered sugar, milk

Taken from www.yummly.com/recipe/Pumpkin-Pudding-Cake-1670276 (may not work)