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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Dumpkin Cake with Cheesecake Pudding Topping Recipe

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This recipe for Pumpkin Dumpkin Cake with Cheesecake Pudding Topping is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 oz. can pumpkin puree
1 cup evaporated milk
3/4 cup sugar
2 egg s
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 box (16.5-oz.) yellow cake mix
1-1/2 sticks butter, melted
1-1/2 sticks Topping
1 pkg. (3 oz.) Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) Whipped Topping, thawed
Directions:
Directions:
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 Whipped Topping to combine. Spread over the top of dessert. Keep refrigerated.
Number Of Servings:
Number Of Servings:
16 servings

 

 

 

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