PUMPKIN PUDDING CAKE

5 from 1 vote

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!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Pumpkin Pudding Cake

Servings:

Calories: 354kcal

Author: Jessica & Nellie

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

Pumpkin Pudding Cake is made with 7 simple ingredients and is ready in just about 1 hour. This pumpkin cake recipe makes a great dessert to bring to potlucks over the holidays or to family gatherings.

Nutrition