Pumpkin Pudding Cake

This is a great little cake reminicent of a bread pudding but made with cake.  You Gluten-Free folks will love this cake that is perfect for this time of year.

1 yellow cake mix, made and baked, according to package directions in a 9×9 pan ( I used a Betty Crocker gluten free yellow cake mix and it works great, I would guess any gluten free yellow cake would work as well.)

1/2 cup milk

1/4 cup cream

1 tablespoon honey

1/2 teaspoon cinnamon (I used pumpkin pie spice)

3 eggs

1 cup pumpkin puree

1. Cut cake that has been cooled into 1 inch, or so, squares and set aside.
2. In a large bowl combine milk, cream, sugar, cinnamon, eggs, and pumpkin. Whisk until well combined.
3. Carefully fold in cake pieces and fold gently until cake is completely covered.
4. Pour into a 9×9 pan and bake at 350 for 30-35 minutes or until it is set.
5. Serve warm with ice cream or whipped cream, or let cool and refrigerate until ready to serve.
6. Enjoy!