Pumpkin Pudding Cake Recipe

Name: Pumpkin Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box yellow cake mix I used sugar free because I've been eating alot of sweets lately; 4 eggs; 1/2 cup vegetable oil; 1/2 cup milk; 3 3/8 ounces vanilla instant pudding; 1/2 cup sour cream; 15 ounces pumpkin puree; 1/2 cup butter; 1/2 cup light butter; 3/4 cup light brown sugar packed; 1/2 teaspoon ground cinnamon; 1 cup powdered sugar; 4 tablespoons milk

Servings: persons

1 box yellow cake mix I used sugar free because I've been eating alot of sweets lately
4 eggs
1/2 cup vegetable oil
1/2 cup milk
3 3/8 ounces vanilla instant pudding
1/2 cup sour cream
15 ounces pumpkin puree
1/2 cup butter
1/2 cup light butter
3/4 cup light brown sugar packed
1/2 teaspoon ground cinnamon
1 cup powdered sugar
4 tablespoons milk

1
["Preheat oven to 350 degrees Fahrenheit.", "Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into a greased 9"" by 13"" baking dish, spreading evenly.", "Place butter into a microwave safe bowl and melt, about 30 to 40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.", "Bake cake in a preheated 350 degree oven for 40 to 50 minutes, until cooked through and remove. Knife will not come out completely clean.", "Place powdered sugar and remaining milk into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Enjoy! Yields about 20 squares."]

1341

kcal

Calories

Fat

104

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 13 ingredients. The key ingredients include: 1 box yellow cake mix I used sugar free because I've been eating alot of sweets lately, 4 eggs, 1/2 cup vegetable oil, 1/2 cup milk, 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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