Pumpkin Dumpkin Cake with Cheesecake Pudding Toppin

Name: Pumpkin Dumpkin Cake with Cheesecake Pudding Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 oz. can pumpkin puree; 1 cup evaporated milk; 3/4 cup sugar; 2 eggs; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1 tsp. vanilla; 1 box (16.5-oz.) yellow cake mix; 1-1/2 sticks butter, melted; Topping; 1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding; 1 cup milk; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Servings: persons

15 oz. can pumpkin puree
1 cup evaporated milk
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 box (16.5-oz.) yellow cake mix
1-1/2 sticks butter, melted
Topping
1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1
To Make Cake In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla.
2
*Line the bottom and sides of a 13?x 9?
3
baking pan with waxed paper, and then pour in the pumpkin mixture.
4
Sprinkle dry cake mix over pumpkin.
5
Spoon melted butter over cake mix.
6
Bake at 350 degrees for 50-60 minutes or until golden brown in color.
7
Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13?
8
x 9?
9
baking pan.
10
Carefully remove waxed paper.
11
Let cool completely; refrigerate.
12
To Make Topping Whisk together pudding mix and 1 cup milk for 2 minutes.
13
Let sit in fridge for about 5 minutes to thicken.
14
Carefully fold in COOL WHIP to combine.
15
Spread over the top of dessert.
16
Keep refrigerated.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15 oz. can pumpkin puree, 1 cup evaporated milk, 3/4 cup sugar, 2 eggs, and more.

Yes, Pumpkin Dumpkin Cake with Cheesecake Pudding Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Dumpkin Cake with Cheesecake Pudding Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions