Pumpkin Cake
Ingredients
The cake
-
3
lg
Eggs
-
1
can
Pumpkin Puree (not pumpkin pie mix)
-
2
tsp
Vanilla
-
⅓
cup
Sugar
-
1
(15.25 oz) box
Yellow Cake Mix (super moist)
-
2
tsp
Cinnamon
-
2
tsp
Pumpkin Pie Spice
The frosting
-
1
(3.4 oz) pkg
Instant Butterscotch Pudding Mix
-
1
tsp
Cinnamon
-
1
cup
Milk
-
1
(8 oz) tub
Whipped Topping (such as Cool Whip®)
Instructions
- Preheat the oven to 350°F and grease a 9"x13" baking dish.
- In a mixing bowl, beat the eggs, then add the pumpkin puree, vanilla, and sugar, mixing well.
- Stir in the cake mix, cinnamon, and pumpkin pie spice until combined.
- Pour the thick batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the dish on a wire rack.
- In another bowl, whisk together the pudding mix, cinnamon, and milk until dissolved.
- Chill the pudding until thickened, then fold in the whipped topping until well combined.
- Spread the frosting evenly over the cooled cake.
- Refrigerate the cake and serve it after taking it out about 30 minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
341
Total fat
10g
Total carbohydrates
56g
Total protein
4g
Sodium
300mg
Cholesterol
70mg
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