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Pumpkin Pudding Dump Cake Recipe – Only 4 Store Bought Ingredients

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

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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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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!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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