Ingredients

The following ingredients have 108 Servings
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 box yellow cake (15.25 oz (can use a gluten free mix!))
  • 1 can pumpkin puree (15 oz)
  • 1 large egg
  • 1/2 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups powdered sugar
  • 3 tbsp milk or more if needed
  • 1 tsp vanilla extract

Instruction

  • Preheat the oven to 350º F. Spray a 9x13 inch pan with non-stick cooking spray. Set aside.
  • In a large mixing bowl, combine the sour cream, vegetable oil, eggs, and vanilla extract, beat with an electric mixer for 1 minute or until combined. Add in the cake mix, gently mixing with the beater. Pour the cake mixture into the 9x13 inch pan, smooth with a spatula.
  • In a small bowl, combine the pumpkin puree, egg, brown sugar, pumpkin pie spice, cinnamon, and nutmeg, mix with a spatula to combine. 
  • Drop scoops of the pumpkin mixture all over the cake. Use a butter knife or spatula to swirl this mixture into the cake batter. Don’t be afraid to really swirl it! 
  • Bake for 40-43 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool while you make the glaze. *Note: Baking time is for a glass pan. For a metal pan check the cake for doneness at 32 minutes. 
  • In a mixing bowl combine the powdered sugar, milk and vanilla extract. Use a whisk to stir the mixture until it’s smooth.
  • YOUR CHOICE: pour the glaze over the warm cake or let the cake cool completely then add the glaze. Serve right away or cover the cake pan with a lid and store on the counter until serving!