Pumpkin Pudding Cake Recipe

Name: Pumpkin Pudding Cake
Yield: 4 servings
Cuisine: American
Ingredients: INGREDIENTS:; 2 sticks salted butter; 1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans); 3 brown eggs; 1 large can evaporated milk; 1 cup white sugar; 1 tsp. vanilla extract; 1 tsp cinnamon; 1/2 tsp nutmeg; 1 box yellow cake mix; Fresh mint leaves; Whipped topping

Servings: persons

INGREDIENTS:
2 sticks salted butter
1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans)
3 brown eggs
1 large can evaporated milk
1 cup white sugar
1 tsp. vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1 box yellow cake mix
Fresh mint leaves
Whipped topping

1
DIRECTIONS:
2
Melt butter; set aside
3
In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg
4
Pour into baking dish
5
Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
6
Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
7
Bake for 1 hour @ 350 degrees
8
Let cool; best served cold
9
Top with a dollop of whipped topping, dash of cinnamon

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: INGREDIENTS:, 2 sticks salted butter, 1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans), 3 brown eggs, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Pudding Cake

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