4 eggs
1/2 c canola or vegetable oil
1/2 c milk or buttermilk
3.4 oz box Vanilla Instant Pudding Mix
1/2 c sour cream
15 oz can pumpkin
1 stick (8 Tbsp) unsalted butter
3/4 cup light brown sugar
1/2 tsp ground cinnamon
3/4 c powdered sugar
1/4-1/2 c heavy cream (start w/ 1/4 c and add a little more cream if needed)
1. Preheat oven to 350 and spray a jelly roll pan with non stick cooking spray.
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 prepared pan, spreading evenly.
3. Place butter into a microwave safe bowl and melt, about 30-40 sec. 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 for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 min before cutting into squares. Refrigerate if not serving same day.
Makes 16-20 squares.
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