Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Pumpkin Pudding Dump Cake Recipe
INGREDIENTS:
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1 box (4-serving size) vanilla instant pudding & pie filling mix
1 can (12 oz) evaporated milk
1 box Betty Crocker spice cake mix or yellow cake mix (your choice)
1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.
2: In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix and pumpkin until well mixed. Spread batter evenly in pan (mixture will be thick).
3: Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.
Darlene’s Tips: Frost this any way you want. Cream cheese frosting would be delish! Or make a simple glaze by adding a few drops of water or milk at a time to powdered sugar until you get the consistency you want. You can also add chopped nuts to the cake batter. Some butterscotch morsels might be awesome too!
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