Pumpkin Pudding Dump Cake
Pumpkin Pudding Dump Cake
Adding some seasonal flavors to a classic dump cake. This recipe uses canned pumpkin, pudding and boxed cake mix to make this simple and easy cake that the whole family will enjoy.Recipe courtesy of Betty Crocker
Prep Time
10
minutes
Cook Time
50
minutes
Servings
12
Total time: 1 hour
Ingredients
- 1 box (4-serving size) jell-o™ vanilla instant pudding & pie filling mix
- 1 1/2 cup milk or 1 can (12 oz) evaporated milk
- 1 box betty crocker™ super moist™ yellow cake mix
- 1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
- 2 teaspoon pumpkin pie spice
- 1/4 cup betty crocker™ rich & creamy cream cheese frosting, as drizzle per tip, if desired
Directions
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In a large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out almost clean. Cool at least 15 minutes before serving.