Pumpkin Pudding Cake is made with cake mix, pumpkin pie filling, butter, and cinnamon. It’s a perfect, delicious alternative for Pumpkin Pie!
Pumpkin Pudding Cake is one of my all-time favorite pumpkin recipes. The cake is so easy to make and I love the layers! It’s perfectly sweet, buttery and just so delicious. I like to top ours with Cool Whip and a dash of cinnamon.
Scroll down to see more of my favorite pumpkin recipes!
Pumpkin Pudding Cake
1st Layer:
- 1 box of yellow cake mix* {reserve 1 cup after you open it}
- 1/2 cup butter or margarine, cold
- 1 egg
2nd layer:
- 1 30-oz can Pumpkin Pie Mix {not just pumpkin!}
- 2/3 cup milk
- 2 eggs
3rd Layer:
- 1 cup dry yellow cake mix
- 1/4 cup sugar
- 1/4 cup cold butter or margarine
- 1 tsp cinnamon
- Grease the bottom of a 9×13 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!
*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!
If you loved this Pumpkin Pudding Cake, be sure to check out a few of our other favorite fall recipes!
- Easy 15-Minute Maple Bars
- Dutch Apple Bread
- Caramel Apple Bread
- Hot Chocolate Cookie Cups
- 3-Ingredient Reese’s Fudge
PUMPKIN PUDDING CAKE
Pumpkin Pudding Cake is made with cake mix, pumpkin pie filling, butter, and cinnamon. It's a perfect, delicious alternative for Pumpkin Pie!
Print Pin RatePrep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 12
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!
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Here are more incredible pumpkin recipes to enjoy:
No-Bake Pumpkin Cheesecake Parfaits
White Chocolate Pumpkin Cookies
Pumpkin Brown Sugar Pecan Pancakes
Pumpkin Cream Cheese Gingerbread
Pumpkin Cheesecake Cookies with Caramel
Pumpkin Blondies with Marshmallow Spiderwebs
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Pumpkin Cheesecake with Pecan-Gingersnap Crust
Pumpkin Cream Cheese Coffee Cake
3 Ingredient Pumpkin Doughnuts
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!