Pumpkin Pudding Cake

Ingredients

1 box yellow cake mix (I used sugar free because I've been eating alot of sweets lately)

4 eggs

1/2 cup vegetable oil

1/2 cup milk

1 3.4 oz. box vanilla instant pudding

1/2 cup sour cream

1 15 oz. can pumpkin puree

1/2 cup butter

1/2 cup light butter

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1 cup powdered sugar

2-4 Tbsp milk

Preparation

Preheat oven to 350 degrees Fahrenheit.

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 a greased 9" by 13" baking dish, spreading evenly.

Place butter into a microwave safe bowl and melt, about 30 to 40 seconds. 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.

Bake cake in a preheated 350 degree oven for 40 to 50 minutes, until cooked through and remove. Knife will not come out completely clean.

Place powdered sugar and remaining milk into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Enjoy! Yields about 20 squares.