Pumpkin Pudding Dump Cake
This easy and delicious pumpkin dump cake is perfect for all gatherings. It's made with simple pantry ingredients, including a spice cake mix, pumpkin puree, and pudding mix. The pudding mix adds the extra flavor and makes this cake wonderfully moist!
Servings: 15 pieces
Calories: 214Kcal
Equipment
- 1 9 x 13 inch baking pan
Ingredients
- 1 box Vanilla instant pudding I use the 3.4 oz Jell-O brand (the smaller box)
- 1 cup milk
- 1 cup pumpkin 100% pumpkin
- 1 box Spice cake usually 15ish oz per box
- ¼ cup Cream Cheese Frosting Optional - the ready-made store bought kind.
Instructions
- Preheat oven to 350 degrees ℉. Spray a 9x13-inch baking dish with nonstick spray and set aside.
- In a large bowl, combine milk and pudding mix. Stir or whisk until well combined. Add the cup of pumpkin puree (NOT the full can) and the cake mix into the pudding mixture and stir together. Do NOT add any of the other ingredients listed on the back of the box.
- Pour the mixture into the prepared baking dish.
- Bake 30 - 35 minutes until toothpick inserted in center of the cake comes out clean.
- Cool for at least 15 minutes before adding optional drizzled cream cheese. If using store-bought cream cheese frosting, place ¼ cup in a smaller microwave-safe dish. Microwave for 10 - 15 seconds, then stir to see if the icing is just liquid. If not, microwave for a few seconds more.Use a spoon to drizzle liquid frosting in a random pattern over the cake.
- Serving with a scoop of ice cream is a great option!
Notes
Other popular pumpkin recipes include this Easy Three Ingredient Pumpkin Nutella Muffin Recipe or this Two Ingredient Pumpkin Loaf.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1piece | Calories: 214Kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 285mg | Potassium: 179mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2569IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg