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| PUMPKIN SPICE PUDDING CAKE | |
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1 pkg. spice cake mix 1 lg. can pumpkin (29 oz.) 1 pkg. Pumpkin Spice pudding mix (substitute with vanilla and add 1/2 tsp. more of each spice, except ginger, if Pumpkin Spice is out of season) 1/2 cup oil 3 eggs 1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. allspice 1 tsp. nutmeg 1 tsp. ginger 2 tbsp. water 1/4 cup milk FROSTING: 1 pkg. cheesecake pudding 1/2 container Cool Whip Combine all ingredients and mix well. Bake in a greased 9x13-inch cake pan at 350°F for 40-45 minutes. When cake is done cover with aluminum foil while still very warm. After cake has cooled completely, place in refrigerator. FROSTING:: Combine ingredients and mix until desired consistency is reached. Refrigerate along with cake and apply to cake right before serving on individual pieces or entire cake, however you prefer. Serve dessert cold and enjoy!! Submitted by: Sara Beth | |
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recipe reviews #133406
Linda Osburn (Texas) says:
If there were more stars to rate this recipe I would. This is better than pumpkin pie and a lot easier! I used a Bundt pan instead and it baked about 40 minutes. This cake is "super" moist! Used the vanilla pudding and that really worked just great. For the milk, I used evaporated milk. It gives a richer flavor. Whipped cream is just right as a topping. i will be making this cake again and again.
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