Ingredients
For the Cake:
- 1 box spice cake mix (plus ingredients listed on box – usually eggs, oil, and water)
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
For the Pudding Layer:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1/2 tsp pumpkin pie spice (optional)
For the Topping:
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- Crushed graham crackers or gingersnap cookies (optional)
- Candy pumpkins (like Brach’s Mellowcreme Pumpkins) for decoration
- Caramel sauce (optional)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. - Make the Cake:
In a large bowl, mix together the spice cake mix and pumpkin puree (no eggs, oil, or water needed unless the box says otherwise). Beat until fully combined and smooth. - Bake:
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool for about 10 minutes. - Poke the Cake:
Using the end of a wooden spoon or a straw, poke holes all over the cake. - Prepare Pudding:
In a bowl, whisk together the pudding mix, cold milk, and pumpkin pie spice (if using) for about 2 minutes until it begins to thicken. - Fill the Holes:
Pour the pudding evenly over the cake, making sure it seeps into the holes. Spread gently with a spatula if needed. - Chill:
Place the cake in the fridge for at least 1 hour to allow the pudding to set. - Top the Cake:
Spread whipped topping evenly over the chilled cake. Sprinkle crushed graham crackers or cookies on top. Add candy pumpkins to create a “pumpkin patch” look. Drizzle with caramel sauce if desired. - Serve:
Slice and enjoy your festive fall dessert!
Would you like me to design a short video caption or social media post for this recipe too?