Pumpkin Pudding Dump Cake
Cakes, Desserts, Halloween, Tailgate
Ingredients
1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk or 1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
2 teaspoons pumpkin pie spice
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting, as drizzle per tip, if desired
Directions
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.
Nutrition
Calories: 190
Total Carbohydrates: 40 g
Cholesterol: 0 mg
Total Fat: 1/2
Dietary fiber: 0 g
Protein: 2 g
Saturated fat: 1 1/2 g
Amount Per: 1 Serving
Sodium: 390 mg
Sugar: 24 g
Trans Fat: 0 g