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Pumpkin Pudding Cake

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“I got this recipe from a friend 30 years ago and it was always a favorite at family get togethers and potlucks. Over the years, through several moves, the recipe was lost. I have tried several similar, but none were quite the same. Well, I just found the original recipe and am posting it here for safe keeping. Enjoy! (I know I will).”
READY IN:
1hr 15mins
SERVES:
16-18
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove 1 cup cake mix and set aside.
  2. Combine remaining cake mix, 1 egg, and butter.
  3. Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
  4. Dip hand in flour and then pat dough mixture into bottom of prepared pan.
  5. In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
  6. Pour over dough in pan.
  7. To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
  8. Cut in 3 Tablespoons butter.
  9. Sprinkle mixture over top of pumpkin filling in pan.
  10. Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.

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