Name: Moist Pumpkin Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 box yellow cake mix, divided saving 1 cup for topping; 1½ sticks of butter softened, divided saving ½ stick for topping; 4 eggs, divided; 15 ounce pumpkin; ½ cup brown sugar; 1 cup sugar divided; ⅔ cup milk; ½ teaspoon salt; ½ teaspoon ginger; ½ teaspoon nutmeg; 1½ teaspoon cinnamon; Combine with leftover 1 cup of cake mix

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.

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

1 box yellow cake mix, divided saving 1 cup for topping

1½ sticks of butter softened, divided saving ½ stick for topping

4 eggs, divided

15 ounce pumpkin

½ cup brown sugar

1 cup sugar divided

⅔ cup milk

½ teaspoon salt

½ teaspoon ginger

½ teaspoon nutmeg

1½ teaspoon cinnamon

Combine with leftover 1 cup of cake mix

1

Preheat oven to 350 degrees F.

2

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.

3

Mix together the pumpkin, brown sugar, ½ cup sugar, milk, salt, ginger, nutmeg, cinnamon, and 3 eggs, then pour over the crust. Set aside.

4

Mix together the remaining ½ cup sugar, ½ stick butter, 1 cup cake mix. Drop on top of cake in blobs.

5

Bake 350 for 45-50 mins (watch bottom so it doesn't burn).

6

Top with whip cream. It's great served warm.

CategoryDessertCuisineAmerican, North American

Ingredients