Pumpkin Pudding Cake is made with yellow cake mix, canned pumpkin pie filling, butter, and cinnamon. It’s a perfect, delicious alternative for Pumpkin Pie! Or serve the two side by side and enjoy the best of both worlds!
Pumpkin pudding cake is one of my all-time favorite fall-flavored dessert recipes. The cake is so easy to make that it takes almost no time at all to prepare. With the different layers swirled around and giving a delicious buttery sweet texture you can’t help but go back for another forkful.
Funny enough, this pumpkin pudding cake doesn’t contain pudding and is more like a pie bar than it is a cake (but it uses actual cake mix in the ingredients). So while you may have trouble explaining or categorizing this dessert, one thing is certain- you’re going to love how easy it is to make, and how delicious those end results are going to be!
Making pumpkin pudding cake
Making life a little simpler, this recipe is layered using a box of yellow cake mix (still in dry form) and a can of pumpkin pie filling. Layering the pumpkin cake with yellow cake mix and canned pumpkin pie together in a baking dish (with the other ingredients mixed in, of course) and bake.
The dry cake mix creates a nice crust and the other ingredients come together to form what looks like a pumpkin pie bar with a crumble topping.
Serve with whipped cream like you would a regular slice of pumpkin pie and enjoy.
I like to top ours with Cool Whip and a dash of cinnamon.
Can you freeze pumpkin pudding cake?
If you make this pumpkin pudding cake in advance, you can safely store it in an airtight container up to 3 months in advance. You can let them thaw overnight in the fridge the day before serving and let them come to room temp for about an hour before eating (or eat them chilled).
How long does pumpkin pudding cake last in the fridge?
If you keep the cake well wrapped on a serving platter or in a covered container, you can expect them to last up to 3 days in the fridge and be just fine. They may even last up to 5 days, but honestly- who lets tasty dessert sit around that long to find out?
What are the ingredients in this pumpkin pudding cake?
-1 box of yellow cake mix
-3/4 cup cold butter
-3 eggs
-1 30oz can pumpkin pie mix
-⅔ cup milk
-¼ cup of sugar
-1 tsp cinnamon
How to make Pumpkin pudding cake
Grease the bottom of a 9×13 pan.
Mix the ingredients for the 1st layer in a bowl until they’re crumbly, then pour into the bottom of the pan.
Barely mix the ingredients for the 2nd layer and then pour over the 1st layer.
Mix the 3rd layer ingredients until its crumbly and then sprinkle on the top.
Bake the cake at 350 degrees for 55 minutes.
Top with Cool-Whip and a dash of cinnamon.
Slice, Serve and Enjoy!
PUMPKIN PUDDING CAKE
Ingredients
- 1 st Layer:
- 1 box of yellow cake mix* {reserve 1 cup after you open it}
- 1/2 cup butter or margarine
- 1 egg
- 2 nd layer:
- 1 30- oz can Pumpkin Pie Mix {not just pumpkin!}
- 2/3 cup milk
- 2 eggs
- 3 rd Layer:
- 1 cup dry yellow cake mix
- 1/4 cup sugar
- 1/4 cup butter or margarine
- 1 tsp cinnamon
Instructions
- Grease the bottom of a 9x13 pan. Mix 1st layer ingredients until crumbly and pour in the bottom of the pan. Barely mix the ingredients for the 2nd layer and pour over 1st layer. Mix 3rd layer ingredients until crumbly and sprinkle on top.
- Bake at 350 degrees for 55 minutes. Top with Cool-Whip and a dash of cinnamon. Enjoy!
Can I use a different type of boxed cake mix?
I think yellow cake mix works best in this recipe, however, I’ve used other cake mixes out of necessity (and a strong desire to not load up the kids and run to the grocery store) and it’s still fantastic!
How long will pumpkin pudding cake last?
Freshly baked pudding cake will last up to 4 days in the fridge. Just remember to keep it well covered to keep it from drying out or spoiling.
More pumpkin recipes you’re sure to love:
- No-Bake Pumpkin Pie
- Easy Pumpkin Pretzels
- Pumpkin Poke Cake
- The Best Pumpkin Bread
- Pumpkin Spice Snickerdoodle Cookies
- Pumpkin Chocolate Chip Cookies
- Maple Iced Pumpkin Bars
- Pumpkin Pie Dip
- Apple Pumpkin Bread
Pumpkin Pudding Cake is a fast-to-make and a delicious alternative to a Pumpkin Pie. You’re going to love how an easy dessert can taste so great.
Kara says
We like this stuff much better than pumpkin pie at our house. It is sooo good!
Stephanie says
I’m curious as to why this recipe is called “pumpkin PUDDING cake” when there is no PUDDING?
Jessica says
It’s called a pudding cake because of the final texture of the cake. And because it’s my mother in law’s recipe and that’s what she called it… don’t go against a mother in law ever… 😉
Stephanie says
Thanx! I am going to make this for thanksgiving. I’m gonna try it before so I know it will turn out. I’ll let you know!
Jessica says
this might be a stupid question but does the bitter need to be melted when mixed in with the first and last layers?
Jessica says
Not a stupid question at all! I’ll actually go change the post so that it’s more clear. I use butter straight from the fridge for both. So no melting required- just cut it up into smaller pieces and incorporate it into each layer.
Cheryl says
Pumpkin Pudding Cake
I want to make this for a friend’s birthday. When is the reserved 1 cup of cake mix used?
Jessica says
It’s used in the 3rd layer– see the 1 cup dry cake mix in the ingredients list? Hope you like it- it’s delicious!
Linda Tanzini says
Hope it’s not too late to comment but would like to know what size cake mix you use. The size has changed in recent years and it can be confusing. I bake gluten free and mixes run around 15 oz.. Thank you, Linda
Jessica says
The cake mixes I use are 16.25 oz. Hope this helps!