1cuppumpkin puree, from can(not pumpkin pie filling)
1 1/2teaspoonspumpkin pie spice
I use my KitchenAid stand mixer with the wire whip beater to mix this cake. For sifting you can use the Sifter+Scale attachment, a hand sifter or sift by tapping through a mesh strainer.
Preheat oven to 350 degrees. Spray or grease a 9-inch cake pan.
Sift* cake mix and measure out 2/3 cup.
In mixer bowl, combine 2/3 cup cake mix and brown sugar.
Stir until the cake mix and brown sugar are well combined.
Drizzle in the melted butter and mix until a crumb texture forms. Remove crumb mixture to a separate bowl.
Add eggs to mixing bowl (no need to wash) and use wire whip (whisk) to whip eggs for 2 mintues or until lighter in color, slightly thickened and foamy.
Add vanilla and pumpkin to whipped eggs. Stir gently to combine, stopping to scrape the bowl part-way.
Stir pumpkin pie spice into the remaining cake mix.
Gradually add cake mix to egg mixture and gently mix until just combined, stopping to scrape the bowl part-way.
Pour cake batter into prepared baking pan, spread evenly in pan. Top with crumb mixture. (Sometimes I'll squeeze the crumb mixture in my hands to make some larger crumbs.)
Bake for 20-25 minutes (depending upon oven and baking pan) or until the center is set. You can check with a toothpick inserted into the center of the cake, it should come out clean.
Let cake cool and serve.
Why Sift the Cake Mix?
We are replacing the water and the oil typically used to mix a cake mix with much thicker pumpkin - which makes a thicker batter. I found when I don't sift the cake mix there are some unmixed little lumps of cake mix that remain in the finished cake. Also, we are using a different method to mix this cake (than your typical cake mix). We're using a whisk to whip the eggs to create some volume in them. This is to help create some lightness to the cake since we're using heavier pumpkin instead of oil and water. When we add the cake mix to the whipped eggs, we only want to mix enough to combine the mixture, so there won't be a chance to "beat" out any of the cake mix lumps.
This cake can be made a day ahead - it actually becomes more moist as time goes on! It freezes very well too!
Nutrition (approx. data estimated via online nutritional calculator.)