Who needs turkey when you can have cake? At your Thanksgiving feast, this cake will win hands-down! This Thanksgiving, make sure your visitors have room for dessert with a delicious cake and pumpkin combination that is completed with a softly crunchy covering.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (18.25 ounce) package yellow cake mix, divided
- ½ cup butter, melted
- 1 egg
- 1 (15 ounce) can pumpkin puree
- ½ cup brown sugar
- ¼ cup white sugar
- ⅔ cup milk
- 3 eggs
- 1 ½ teaspoons ground cinnamon
- ½ cup white sugar
- ¼ cup butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch glass baking dish.
- Measure 1 cup yellow cake mix and set aside.
- Mix remaining yellow cake mix, 1/2 cup melted butter, and 1 egg together in a bowl. Spread mixture into the prepared baking dish.
- Mix pumpkin puree, brown sugar, 1/4 cup white sugar, milk, 3 eggs, and cinnamon together in a bowl. Spread pumpkin mixture over cake mix layer in the baking dish.
- Combine 1/2 cup sugar, 1/4 cup butter, and reserved 1 cup yellow cake mix together in a bowl; mash with a fork until crumbly. Spread crumb mixture over pumpkin mixture layer in baking dish.
- Bake in the preheated oven until cake is lightly browned on top and a knife inserted in the middle comes out clean, 50 to 55 minutes.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 481 mg |
| Sugars | 39 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |