Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 1/3 cup Milk (preferably room temperature)
- 1 can Pumpkin Puree (15oz can)
- 2 Eggs (preferably XL and at room temperature)
- 1 tablespoon Vanilla
- 2 teaspoons Pumpkin Pie Spice
- 1 box Yellow Cake Mix (18oz)
- 1 teaspoon Baking Soda
Topping:
- 1/2 cup Brown Sugar
- 1/2 cup Flour
- 4 tablespoons Melted Butter
Glaze:
- 1/4 cup Sugar
- 1/2 cup Brown Sugar
- 1 teaspoon Vanilla
- 1/4 cup Heavy Whipping Cream
- 1/2 cup chopped Pecans or other nut of your choice (optional)
You, God, are my God, earnestly I seek you; I thirst for you, my whole being longs for you,
in a dry and parched land where there is no water. I have seen you in the sanctuary
and beheld your power and your glory. Because your love is better than life, my lips will glorify you.
I will praise you as long as I live, and in your name I will lift up my hands.
Psalm 63:1-4 NIV
Instructions
Created on November 11th, 2013
Preheat oven to 350 degrees.
Prepare a 9x13 baking dish with baking flour spray.
In a large bowl, combine milk, pumpkin, eggs, 1 tablespoon vanilla, and pumpkin pie spice. Mix well.
Add the cake mix and baking soda. Mix until combined.
Pour into baking dish.
Prepare topping by combining the melted butter, flour and brown sugar.
Sprinkle topping over the entire cake and bake for 25-30 minutes until done.
While cake is baking, in a small saucepan combine brown sugar, sugar, vanilla, and heavy whipping cream.
Heat over medium heat until the mixture starts to bubble on the sides (a simmer).
Remove from heat and stir until sugar is dissolved. Add nuts and mix well.
When cake is done, remove from oven and poke holes in cake ( i use the handle of a wooden spoon or you can use a straw for smaller holes) and pour glaze over the top of cake.
Serve and enjoy!