Pumpkin Pudding Cake Recipe

Name: Pumpkin Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DOUGH; 1 (18 1/2 ounce) package yellow cake mix; 1 large egg; 1/2 cup butter, softened; FILLING; 1 (16 ounce) can pumpkin; 3/4 cup sugar; 1 teaspoon cinnamon; 1/4 teaspoon clove; 1/2 teaspoon ginger; 1 cup evaporated milk; 3 large eggs; TOPPING; 1/2 cup sugar; 1 teaspoon cinnamon; 3 tablespoons butter

Servings: persons

DOUGH
1 (18 1/2 ounce) package yellow cake mix
1 large egg
1/2 cup butter, softened
FILLING
1 (16 ounce) can pumpkin
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon ginger
1 cup evaporated milk
3 large eggs
TOPPING
1/2 cup sugar
1 teaspoon cinnamon
3 tablespoons butter

1
Remove 1 cup cake mix and set aside.
2
Combine remaining cake mix, 1 egg, and butter.
3
Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
4
Dip hand in flour and then pat dough mixture into bottom of prepared pan.
5
In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
6
Pour over dough in pan.
7
To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
8
Cut in 3 Tablespoons butter.
9
Sprinkle mixture over top of pumpkin filling in pan.
10
Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: DOUGH, 1 (18 1/2 ounce) package yellow cake mix, 1 large egg, 1/2 cup butter, softened, and more.

Yes, Pumpkin Pudding Cake 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.

Pumpkin Pudding Cake

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