Warm Pumpkin Pudding Spice Cake #VeryPumpkinBirthday

Warm Pumpkin Pudding Spice Cake | www.momstestkitchen.com | #VeryPumpkinBirthday


Today one of my very good blogging friends is having a birthday!!  Julie from This Gal Cooks is turning another year older & she, along with a great group of bloggers, is having a Very Pumpkin Birthday Party!!

Warm Pumpkin Pudding Spice Cake | www.momstestkitchen.com | #VeryPumpkinBirthday

Stop by & wish Julie a Happy Birthday, enjoy this Warm Pumpkin Pudding Spice Cake & then be sure to check out all of the other pumpkin recipes shared celebrating Julie’s big day!!

Warm Pumpkin Pudding Spice Cake | www.momstestkitchen.com | #VeryPumpkinBirthday

Julie, I hope that you have an amazing birthday!!  You deserve it!!  And I hope you enjoy checking out all of these pumpkin recipes while drinking a pumpkin ale!! 😉

WARM PUMPKIN PUDDING SPICE CAKE 
YIELD: 12-16 servings

INGREDIENTS:

  • 1 box (18.25 ounces) spice cake mix
  • 3 eggs (called for on cake mix box)
  • 1 & 1/3 cups water (called for on cake mix box)
  • 1/3 cup softened butter (substituting for oil called for on cake mix box)
  • 2 boxes (3.4 ounces) pumpkin spice pudding & pie filling
  • 1/3 cup sugar
  • 2 cups milk
  • 1 & 1/4 cups water
  • powdered sugar for dusting {optional}

COOKING INSTRUCTIONS:

  1. Heat your oven to 350 degrees. Grease a 9×13 inch pan.
  2. Prepare the cake as directed on the package, substituting the softened butter for the oil. Pour the cake mix into the prepared pan.
  3. Beat the dry pudding mixes, sugar, milk & 1 & 1/4 cups water with a whisk for 2 minutes. Pour the pudding over the cake mix in the baking dish. Do not spread, just try to evenly pour.
  4. Place the baking dish on a large baking sheet (just in case any sauce bubbles up over the side of the dish). Bake for an hour or until a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes, the sauce with thicken as it cools. Dust with powdered sugar.
  5. Serve warm. Refrigerate leftovers.

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