Today, the ladies at Mayhem & Moxie have called for a tribute to our favorite Fall indulgences. That's an easy one. I've already had requests for this recipe, which is only baked from October through December at our house (but we eat it as often as possible during those 3 months!).
I love this recipe. I look forward to eating it all year, and I would chose this over pumpkin pie any day of the week. I apologize that I don't have a tempting picture to show you. It's really not a pretty food. Just yummy.
So here you go--a tribute to my favorite part of the Fall:
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Grandma Betty’s Pumpkin Pudding Cake1 yellow cake mix
1 cube (stick) of butter
1 can of pumpkin or pumpkin pie mix
Make pumpkin according to directions on can for pumpkin pie. Set aside. Cut butter into dry cake mix. Line bottom of 9x13 pan with the cake/butter crumbly mixture. Reserve about ½ cup for the top. Pour the pumpkin mixture on top of the cake mixture and sprinkle reserved crumble over the top.
Bake at 350 degrees for 45 minutes or until set.
Serve warm with whipped cream or vanilla ice cream on top.
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PS--my second favorite part of the Fall is my birthday, which just happens to be on Thursday.....
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