Description
A delicious pumpkin spice cake topped with whipped cream and festive pumpkin candies, perfect for fall gatherings.
Ingredients
Scale
- 1 box spice cake mix (15 oz.)
- 1 can 100% pure pumpkin (15 oz. – NOT pumpkin pie filling)
- 3 large eggs
- 2 boxes pumpkin spice instant pudding mix (3 oz. each)
- 4 cups milk
- 1 container whipped topping (8 oz, thawed)
- mallow pumpkin candies
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and set aside.
- In a large mixing bowl, combine cake mix, pumpkin, and eggs. Beat on low speed for 1 minute, scrape the sides, then beat on medium speed for 1-2 minutes until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.
- Remove from the oven and let the cake cool.
- Use the handle of a wooden spoon to poke holes all over the cake.
- In a separate bowl, whisk the pudding mixes with milk until smooth and slightly thickened.
- Pour pudding over the cake, filling the holes as much as possible. Spread and gently press pudding into the holes.
- Cover with plastic wrap and refrigerate for 2 hours, or until pudding is fully set.
- Spread the whipped topping evenly over the chilled cake. Garnish with pumpkin candies, if desired.
- Store covered in the refrigerator.
Notes
- This cake is best served chilled and can be made a day in advance.
- For extra flavor, consider adding spices like cinnamon or nutmeg to the cake batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg