Here it is, your Thanksgiving dessert (to go along with the Pecan Pie Pudding, of course). It is so delicious and moist, you might consider this cake even if you don’t avoid gluten.

I used a gluten free cake mix for the ‘flour’ to make it simple and easy. Ignore the directions on the cake mix box and follow below.

Preheat oven to 250 degrees.

Ingredients:

1 gluten free cake mix

1 box of butterscotch pudding mix

1 can of pumpkin puree

4 eggs

1/3 cup of avocado oil (oil is automatically fodmap free)

1/4 cup water

2 teaspoons of pumpkin pie spice

Put all ingredients together in a bowl. Blend with an electric mixer until thoroughly mixed (just a couple of minutes)

Use a 9×13 pan (or whatever shape will work with the ingredients-I might try a bundt pan next time). Bake for 1 hr and 5-10 minutes at 250 degrees. Check 1 hr 5 minutes, stick a toothpick in the middle and if it comes out clean, take cake out of oven to cool. If the toothpick wasn’t clean, keep cake in for a few minutes and recheck.