Pumpkin Pudding Cake is made easily with yellow cake mix, canned pumpkin pie filling, butter, and cinnamon. This pumpkin cake recipe is a heavenly combination of pumpkin flavor and rich buttery taste, a perfect and delicious alternative for Pumpkin Pie!
Make this pumpkin cake with cake mix, it is a simple and inexpensive dessert to make and share with family and friends this holiday season. There are only 7 ingredients in this pumpkin dump cake recipe and 5 of them you most likely already have in your kitchen, a perfect treat to whip up on a whim!
Easy Pumpkin Pudding Cake
This pumpkin 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 together, it creates a delicious, buttery, sweet taste you can’t help but go back for another forkful. Funny enough, this pumpkin pudding cake does not actually 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 are going to love how easy it is to make, and how delicious the end results are going to be!
Be sure to check out our updated collection of Delicious Pumpkin Recipes!
WHY WE THINK YOU WILL LOVE THIS PUMPKIN CAKE RECIPE
here are a few reasons to convince you to give this incredibly delicious cake a try!
- Simple to make. This recipe is SO easy to make, the batter comes together fast and baking time is under an hour. There is no reason not to give this recipe a try and see for yourself how great this pumpkin cake tastes.
- Amazing Fall flavor! Do you ever taste something that reminds you of a time or place? Well, this cake gives all the feelings that the Fall season bring to me. The crisp air, changing color of the leaves and OH MY the smells. This recipe delivers a warm comforting treat that you are sure to enjoy!
- Festive dessert. This pumpkin cake will make a perfect addition to any holiday dessert table, bring it to your next holiday event or family gathering and everyone will be so impressed.
Pumpkin Pudding Cake Ingredients
Cake mix: For the base of this recipe, you need one 15-ounce box of yellow cake mix.
Butter: Adding in 3/4 cup of butter, cold, will help create a lovely rich tasting dessert.
Eggs: You will need 3 eggs, divided, for the perfect texture in this cake.
Pumpkin pie filling: To add amazing flavor you will need one 30-ounce can of pumpkin pie mix.
Milk: Use ⅔ cup of milk to help make the creamy consistency desired for the pudding part of this cake.
Sugar: Add in ¼ cup of sugar to help sweeten this dessert up wonderfully.
Cinnamon: For warmth and spice, you will need 1 teaspoon of cinnamon.
How to make Pumpkin Pudding Cake
Prep
Start by greasing the bottom of a 9×13 pan with non-stick cooking spray or with butter. Set aside.
Also get the oven preheating to 350 degrees F.
Batter & layer
Next, combine the dry box cake mix (reserve 1 cup of the mix for later use), butter and 1 egg. Stir to create a crumbly mixture, then pour it all into the prepared baking dish.
Then, in a bowl mix together the pumpkin pie filling, milk and 2 eggs. Stir just until combined, and pour this mixture over the top of the cake mixture in the baking dish.
After that, combine the reserved 1 cup of cake mix with the sugar, butter and cinnamon, stir well to combine until a crumble texture forms. Proceed to sprinkle this mixture over the top of the entire cake, cover as much as you can.
Bake
Place the cake pan in the preheated oven and bake for 55 minutes.
Let the cake cool for a few minutes, before serving top with a dollop of Cool-Whip and a dash of cinnamon.
Slice, Serve and Enjoy!
PUMPKIN PUDDING CAKE
Ingredients
1st Layer- Bottom Cake Mix
- 1 15- ounce box of yellow cake mix {reserve 1 cup after you open it}
- ½ cup butter or margarine
- 1 egg
2nd Layer- Pumpkin
- 1 30- ounce can Pumpkin Pie Mix {not just pumpkin, use the pie mix}
- ⅔ cup milk
- 2 eggs
3rd Layer- Dry Cake Mix
- 1 cup dry yellow cake mix
- ¼ cup sugar
- ¼ cup butter or margarine
- 1 tsp cinnamon
Instructions
- Prep: Start by greasing the bottom of a9x13 pan with non-stick cooking spray or with butter. Set aside. Also get the oven preheating to 350degrees F.
- Batter& layer: Next, combine the dry box cake mix (reserve 1 cup of the mix for later use), butter and 1 egg. Stir to create a crumbly mixture, then pour it all into the prepared baking dish. Then, in a bowl mix together the pumpkin pie filling, milk and 2 eggs. Stir just until combined, and pour this mixture over the top of the cake mixture in the baking dish.
- After that, combine the reserved 1cup of cake mix with the sugar, butter and cinnamon, stir well to combine until a crumble texture forms. Proceed to sprinkle this mixture over the top of the entire cake, cover as much as you can.
- Bake: Place the cake pan in the preheated oven and bake for 55 minutes. Let the cake cool for a few minutes, before serving top with a dollop of Cool-Whip and a dash of cinnamon. Slice, Serve and Enjoy!
Video
Notes
Nutrition
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 it to last up to 3 days in the fridge and be just fine. The cake may even last up to 5 days, but honestly, who lets a tasty dessert sit around that long to find out?
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 it thaw overnight in the fridge the day before serving and let it come to room temp for about an hour before eating (or eat chilled).
Can I use a different type of boxed cake mix?
I think yellow cake mix works best in this recipe, however, I have 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 is still fantastic! I would think a white cake mix would work great with the mixture of flavors in this recipe.
Try more pumpkin recipes here that you are 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 made simply by using a yellow cake mix, smooth pumpkin pie filling, rich butter, and cinnamon. This pumpkin cake recipe is an incredible combination of pumpkin flavor and rich buttery taste, a fantastic alternative for Pumpkin Pie!
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!
Gail says
Would love to make this cake, but wonder if it can be “vegan-ized” by using flax seeds for the eggs and applesauce for the butter?
Nellie says
Haven’t tried those swaps with this recipe, but generally they work fine and the taste should stay the same, but the consistency will likely be different. Please let us know if you experiment – we’d love to hear how those swaps turn out!
Shauna Jones says
Can substitute cushaw for pumpkin?
Nellie says
I’ve never tried that, but let us know if you experiment!
Christina says
It doesn’t say 1st 2nd or anything in the recipe
Jessica says
It does- but I made it more clear. : )
Kris says
I made this today. It is absolutely delicious. A keeper for sure.