I tweaked it a bit for our tastes, and from experience making it this morning. Here's my version:
1 box Betty Crocker Gluten Free Yellow Cake Mix (you can use any yellow cake mix you'd like)
1 3.4 ounce box Jello Vanilla Instant Pudding mix (again, you can use any brand you'd like)
3 eggs (instead of 4)
1/2 cup milk
1/2 cup oil (I used coconut, but vegetable oil or grapeseed oil would work well)
1 T vanilla (brings out the sweetness of the pumpkin)
1/2 cup sour cream
2 cups cooked pumpkin (or 1 15-oz can)
1 stick butter, melted
1/2 cup packed brown sugar
1 teaspoon cinnamon
Betty Crocker Rich and Creamy Vanilla Frosting (or any other white frosting can you may have on hand)
Preheat oven to 350 degrees. Grease or spray a large cookie sheet with sides or a jelly roll pan (approx. 11" x 17").
In mixer bowl, empty contents of cake mix and pudding mix. In a small mixing bowl, beat together eggs, oil, milk, vanilla, sour cream and pumpkin til combined. Add to mixes in mixer bowl, and beat til well combined. Pour into prepared pan, spreading evenly.
To melted butter, add brown sugar and cinnamon. Drizzle over cake, and using a knife or bamboo skewer, swirl into cake batter.
Bake about 35-40 minutes, or until cooked through, and remove from oven. Put spoonfuls of frosting on top of warm cake, and spread after they melt. Let cake cool completely, slice and serve.
Just some additional tweaks you could try:
- Omit sugar/cinnamon swirl, and add pumpkin pie spice to the batter
- Instead of pumpkin, use applesauce (see also tweak above, and use apple pie spice)
- Pour cake batter into muffin tins to make individual servings
- If you are out of frosting, sprinkle top of cake (or muffins) with powdered sugar
- Add pecans to taste - either in the cake, in the swirl, or both
The best word to describe this is AMAZING! So moist and rich! This would be a great treat to make for your sweetie for breakfast this weekend!
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