Pudding Cake with Crunchy Pumpkin Topping

Ingredients

• 1 cup brown sugar
• 1 cup pecan pieces
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 2 tablespoons margarine, melted
• 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
• 1 cup pumpkin puree
• 3 eggs
• ½ cup water
• 3 tablespoons canola oil
• 1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®)
• 1 teaspoon pumpkin pie spice

Step 1

Warm your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish so your cake doesn’t stick. In a small bowl, mix together the brown sugar, pecans, flour, and cinnamon. Pour in the melted margarine and stir until everything is evenly combined.

Step 2

In a large bowl, combine the cake mix, pumpkin puree, eggs, water (1/2 cup plus 3 tablespoons), canola oil, pudding mix, and pumpkin pie spice. Use an electric mixer on low speed just until everything is moistened, then scrape down the sides of the bowl. Turn the mixer up to medium and beat for about 3 minutes until the batter is smooth.

Step 3

Spread half of the batter evenly in your prepared pan, then sprinkle half of the brown sugar and pecan mixture over the top. Pour the remaining batter over that and smooth it out. Finish by sprinkling the rest of the crunchy topping on top.

Step 4

Pop the pan into the oven and bake for around 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool a bit before serving, and enjoy!