Pumpkin Pudding Dump Cake

Pumpkin Pudding Dump Cake

from bettycrocker.com

This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We’ll be making this all fall long!

Ingredients

  • 1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
  • 1 1/2 cups milk or 1 can (12 oz) evaporated milk
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting, as drizzle per tip, if desired

Directions

  1. 1

    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

  2. 2

    In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).

  3. 3

    Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.