🎃 Pumpkin Pudding Cake 🍰
Ingredients
For the Cake Base:
1 package (15.25 oz) yellow cake mix, set aside 1 cup for the topping
½ cup unsalted butter, melted
1 large egg
For the Pumpkin Filling:
1 can (29 oz) pure pumpkin puree
3 large eggs
½ cup granulated sugar
½ cup packed light brown sugar
⅔ cup evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
For the Topping:
1 cup reserved yellow cake mix
¼ cup granulated sugar
½ cup cold unsalted butter, cubed
Instructions
Preheat your oven to 350°F (175°C). Thoroughly grease a 9x13-inch baking dish.
Prepare the Base: In a medium bowl, combine the full box of yellow cake mix (minus the 1 cup reserved for the topping), the melted butter, and one egg. Stir until a soft, crumbly dough forms. Press this mixture evenly into the bottom of the prepared baking dish.
Create the Filling: In a large bowl, whisk together the pumpkin puree, 3 eggs, both sugars, evaporated milk, and all the spices (cinnamon, ginger, nutmeg, and cloves) until the mixture is completely smooth and uniform in color.
Carefully pour the pumpkin filling over the pressed cake base, spreading it into an even layer.
Make the Topping: In a separate bowl, combine the reserved 1 cup of cake mix with ¼ cup of granulated sugar. Add the cold, cubed butter and use a pastry cutter, a fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the entire surface of the pumpkin filling.
Bake for 50-60 minutes, or until the edges are puffed and the center is set with only a slight jiggle.
Allow the cake to cool completely on a wire rack before slicing. Serve at room temperature or chilled.
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