Pumpkin Cake - Cinnamon Butterscotch Frosting with Milk

Serves 10 in about 45 minutes. The pot starts with lg eggs, then sugar.

Ingredients

• 3 lg eggs
• 1 can pumpkin puree (not pumpkin pie mix)
• 2 tsp vanilla
• ⅓ cup sugar
• 1 (15.25 oz) box yellow cake mix (super moist)
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 (3.4 oz) pkg instant butterscotch pudding mix
• 1 tsp cinnamon
• 1 cup milk
• 1 (8 oz) tub whipped topping

Method

1. Warm oven to 350°,
2. Grease a 9"x13" glass baking dish.
3. In a mixing bowl beat the eggs. Then add the pumpkin puree, vanilla, and the sugar. Stir well to combine.
4. Mix in the cake mix, cinnamon, and pumpkin pie spice. Stir well.
5. Tip in the batter into the prepared baking dish. It will be thick, so spread it out evenly. Cook at 350° F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Leave it to the cake cool completely in the dish on a wire rack.
7. While the cake is cooling, in a mixing bowl, add the pudding mix, cinnamon, and milk. Beat until pudding is dissolved.
8. Chill the pudding for a few minutes until it has thickened. Then fold the whipped topping into the pudding until well combined.
9. Smooth the frosting onto the cooled cake evenly.
10. Keep the cake in the fridge. Take out of the fridge about 30 minutes before serving.

More dessert ideas are in the dessert collection.