Pumpkin Pie Pudding Cake
Have you had enough pumpkin yet? Probably not. Can you ever really have enough? Nah. This special cake gives you one more opportunity to get your pumpkin spice fix this season, and it doesn’t disappoint. It’s full of pumpkin goodness, just spiced enough, and so moist, due to an easy trick we have up our sleeve… Pudding mix!
If you haven’t tried it before, adding dry pudding mix to a cake creates a whole new texture. This cake is soft and moist and has a texture that might remind you of pumpkin pie but is different enough that it’s clearly cakey.
Make sure you pick up a can of canned pumpkin and not pumpkin pie filling. Pumpkin pie filling already has some extras added to it, so you might end up with a cake that’s overly spiced. Sometimes a dessert that relies on some clever shortcuts is just the thing we’re looking for (and that sure comes in handy during the busy holiday season). This cake fits the bill. It’s easy, it’s tasty… it’s really something else!
Why You’ll Love This Recipe
This Pumpkin Pie Pudding Cake is a delightful fusion of flavors and textures. The combination of spice cake mix and vanilla pudding mix results in a moist, tender cake that captures the essence of autumn. It’s a simple recipe that delivers big on taste, making it perfect for both casual family dinners and festive gatherings.
Kitchen Equipment You’ll Need
- 9×13-inch baking pan
- Large mixing bowl
- Measuring cups
- Mixing spoon or electric mixer
- Toothpick
Ingredients
- 1 box spice cake mix
- 1 can (15 oz) pumpkin (not pumpkin pie filling)
- 1/2 cup heavy cream
- 1/2 cup butter, melted
- 1 cup milk
- 1 box (5.1 oz) vanilla pudding mix
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with nonstick spray. Set it aside.
- In a large bowl, combine the spice cake mix and vanilla pudding mix.
- Add the melted butter, milk, heavy cream, and pumpkin to the bowl. Mix until well combined.
- Spread the batter evenly in the prepared baking pan.
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10 minutes before cutting it into squares. Serve and enjoy!
Tips for Success
- Ensure your butter is fully melted for easy mixing.
- Do not overmix the batter; combine just until the ingredients are incorporated.
- Allow the cake to cool slightly before cutting to maintain its shape.
Additional Tips and Variations
- For a nutty twist, sprinkle chopped pecans or walnuts on top before baking.
- Add a dollop of whipped cream or a scoop of vanilla ice cream when serving.
- Mix in some chocolate chips for a sweeter, richer flavor.
Nutritional Highlights (Per Serving)
This cake is a delicious treat that offers a delightful balance of flavors. Please note that nutritional content can vary based on specific ingredients and serving size.
Frequently Asked Questions (FAQ)
Can I use pumpkin pie filling instead of canned pumpkin?
No, it’s best to use canned pumpkin as pumpkin pie filling contains additional spices and sugar that can alter the flavor and consistency of the cake.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just make sure it’s well wrapped.
Can I make this recipe gluten-free?
Yes, simply substitute a gluten-free spice cake mix and ensure the pudding mix you use is also gluten-free.
Conclusion
This Pumpkin Pie Pudding Cake is a must-try for anyone who loves the warm, cozy flavors of fall. Its moist texture and rich taste make it an irresistible treat. Give it a try, and don’t forget to share your delicious results with us. Happy baking!
