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Thanks to My coworker Jennifer for this recipe. More of a buttery sugar bomb than a cake, but who cares as long as it's good, right?! You are correct that this is not a true one or two serving recipe but it can be kept in the fridge for a few days and besides, I couldn't think of any other way to use the other half of the cake mix.
Preheat oven to 350 degrees F.
Combine the yellow cake mix, butter, and 1 egg, Mix well with an electric mixer. Pat the mixture into the bottom of a 13 by 9-inch baking pan. Set aside.
Mix together the pumpkin, brown sugar, ½ cup sugar, milk, salt, ginger, nutmeg, cinnamon, and 3 eggs, then pour over the crust. Set aside.
Mix together the remaining ½ cup sugar, ½ stick butter, 1 cup cake mix. Drop on top of cake in blobs.
Bake 350 for 45-50 mins (watch bottom so it doesn't burn).
Top with whip cream. It's great served warm.
Ingredients
Directions
Preheat oven to 350 degrees F.
Combine the yellow cake mix, butter, and 1 egg, Mix well with an electric mixer. Pat the mixture into the bottom of a 13 by 9-inch baking pan. Set aside.
Mix together the pumpkin, brown sugar, ½ cup sugar, milk, salt, ginger, nutmeg, cinnamon, and 3 eggs, then pour over the crust. Set aside.
Mix together the remaining ½ cup sugar, ½ stick butter, 1 cup cake mix. Drop on top of cake in blobs.
Bake 350 for 45-50 mins (watch bottom so it doesn't burn).
Top with whip cream. It's great served warm.