Best Pumpkin Pudding Cake Recipes

SUPER EASY CROCK POT PUMPKIN PIE PUDDING CAKE! THIS DESSERT RECIPE IS PERFECT FOR FALL, THANKSGIVING, CHRISTMAS OR ANY DAY YOU NEED A SWEET TREAT. THE SLOW COOKER DOES ALL THE WORK AND YOU GET A DELIC

Steps:

• Spray crock pot with non stick spray
• Combine all ingredients in the crock pot, stir until lumps are gone
• Cover and cook on low for 3 hours

PUMPKIN PUDDING DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In 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 toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.

PUMPKIN CRUNCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
• Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
• Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

PUMPKIN PUDDING CAKE

Steps:

• Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
• In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.

CARDAMOM PUMPKIN PUDDING CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased 9-in. square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir)., Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.

PUMPKIN DUMP CAKE WITH PUDDING TOPPING

Steps:

• To Make Cake
• In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
• Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
• Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
• To Make Topping
• Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.

PUMPKIN PUDDING CAKE

Steps:

• Mix cake mix, eggs, and oil in a large bowl. In a separate bowl, mix pudding mix and milk until well mixed. Add pudding to cake mix and mix well. Stir cinnamon and sugar together and set aside. Pour cake mix into greased, floured, bundt pan and sprinkle with cinnamon sugar. Bake cake as directed on box.
• This can be served warm and is delicious as is. If you wish, frost it with a can of caramel icing while still slightly warm.

PUMPKIN CRUNCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
• Sprinkle cake mix over pumpkin mixture, then nuts on top.
• Pour melted butter over cake.
• Bake for 55 minutes.
• Frosting~~Mix the cream cheese and cool whip together.
• Frost the inverted cake (pumpkin on top).
• Sprinkle with coconut.

STEAMED PUMPKIN CORNMEAL PUDDING CAKE

Steps:

• In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
• In another bowl, with a mixer on high speed, beat butter and sugar until well blended.
• Add eggs one at a time, beating well after each addition.
• Beat in pumpkin, rum, lemon peel, and vanilla.
• Stir in flour mixture until well incorporated.
• Scrape batter into a buttered 8-9 cup bundt pan and set in a 12x17 inch baking pan.
• Place on bottom rack of a 350 oven.
• Carefully pour boiling water around bundt pan almost to the level of the pudding.
• Cover entire baking pan tightly with foil.
• Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean, about 1 hour.
• Let cool 10 minutes, then invert over a plate to unmold.
• Serve warm with whipping cream or let cool completely and cover loosely until serving.
• Reheat in a 350 oven until warm, about 10 minutes.

PUMPKIN AND SPICED-CIDER PUDDING CAKE

Steps:

• Heat oven to 350°. Stir together flour, granulated sugar, baking powder, 1/2 teaspoon pumpkin pie spice and the salt in medium bowl. Stir in pumpkin, oil and milk just until moistened. Spread in ungreased square baking dish, 8x8x2 inches.
• Heat apple cider and butter to boiling in 1-quart saucepan over medium-high heat.
• Meanwhile, mix brown sugar, cornstarch and 1/4 teaspoon pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all.
• Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.

BUTTERSCOTCH PUMPKIN PUDDING CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
• Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

STEAMED PUMPKIN CORNMEAL PUDDING CAKE

Steps:

• In a bowl, mix flour, cornmeal, baking powder, nutmeg and salt. In another bowl, cream the butter & sugar until well blended. Add eggs one at a time to the butter/sugar mixture, beating well after each addition. Beat in pumpkin, rum, lemon peel and vanilla to wet ingredients. Stir in flour mixture until well mixed. Scrape the batter into a buttered (baker's joy) 8-9 cup bundt pan and set the pan in a 12x17 inch baking pan. Place on bottom rack of a 350 F oven. Carefully pour boiling water around the bundt pan (into baking pan) almost to the level of the pudding in bundt pan. Cover entire baking pan (not just the bundt pan) tightly with foil. Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean...about 1 hr. Let cool 10 minutes, then invert over a plate to unmold. Serve warm with whip cream or let cool completely and cover loosely until serving. Reheat in a 350 oven until warm, about 10 min.

PUMPKIN PUDDING CAKE

Steps:

• Remove 1 cup cake mix and set aside.
• Combine remaining cake mix, 1 egg, and butter.
• Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
• Dip hand in flour and then pat dough mixture into bottom of prepared pan.
• In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
• Pour over dough in pan.
• To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
• Cut in 3 Tablespoons butter.
• Sprinkle mixture over top of pumpkin filling in pan.
• Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.

PUMPKIN DUMP CAKE WITH PUDDING TOPPING

Steps:

• To Make Cake
• In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
• Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
• Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
• To Make Topping
• Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.

PUMPKIN PUDDING CAKE

Steps:

• DIRECTIONS: • Melt butter; set aside • In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg • Pour into baking dish • Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix. • Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix. • Bake for 1 hour @ 350 degrees • Let cool; best served cold • Top with a dollop of whipped topping, dash of cinnamon

PUMPKIN PUDDING CAKE

Steps:

• Heat oven to 375 degrees. Butter 8-inch square glass baking dish.
• Mix flour, baking powder, spices, and salt in small bowl.
• Using electric mixer, beat eggs and brown sugar on medium speed until thickened, about 2 minutes. Reduce speed to low and mix in flour mixture. Stir in pears, pumpkin, pecans, and vanilla by hand. Pour batter into prepared dish.
• Bake cake until top is well browned, 30-35 minutes. Let cool slightly on wire rack. Serve warm, with whipped cream.