Pumpkin Pudding Cake Recipe

Name: Pumpkin Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 yellow cake mix (reserve 1 cup); 3/4 cup butter, softened (1-1/2 sticks); 4 eggs; 1 29-ounce can plain pumpkin (not pie filling); 2 teaspoons cinnamon; 1 teaspoon ground ginger1/2 teaspoon ground cloves; 1 cup sugar, divided; 1/2 cup packed brown sugar; 2/3 cup milk; 1 cup chopped pecans

Servings: persons

1 yellow cake mix (reserve 1 cup)
3/4 cup butter, softened (1-1/2 sticks)
4 eggs
1 29-ounce can plain pumpkin (not pie filling)
2 teaspoons cinnamon
1 teaspoon ground ginger1/2 teaspoon ground cloves
1 cup sugar, divided
1/2 cup packed brown sugar
2/3 cup milk
1 cup chopped pecans

1
Preheat oven to 350u00b0F. Butter bottom of a 9x13-inch pan or dish.
2
Using a pastry blender or fork, mix together the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter. Press evenly into the bottom of the prepared pan.
3
In a medium bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well and pour in an even layer over the cake mix layer.
4
In a small bowl, mix together the reserved 1 cup cake mix, 1/2 stick butter and 1/2 cup white sugar. Sprinkle evenly over pumpkin mixture. Sprinkle the chopped pecans over all.
5
Bake for 1 hour and test for doneness with a toothpick. If toothpick does not come out clean, return to the oven for 10 to 15 minutes.

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 10 ingredients. The key ingredients include: 1 yellow cake mix (reserve 1 cup), 3/4 cup butter, softened (1-1/2 sticks), 4 eggs, 1 29-ounce can plain pumpkin (not pie filling), 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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