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Pumpkin Hot Fudge Pudding Cake
Pumpkin Hot Fudge Pudding Cake - this easy pumpkin cake recipe starts with a cake mix and is filled with hot fudge pudding. This is the perfect fall dessert!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°F. Spray a 9x13" pan with nonstick cooking spray.
2
Place cake mix, pumpkin puree, 1/2 cup water, oil, eggs, and pumpkin pie spice in a large bowl. Mix with a hand mixer until smooth. Pour into prepared pan.
pumpkin puree (not pumpkin pie mix)1 cuplarge eggs4pumpkin pie spice2 teaspoons
3
Add cocoa, vanilla, and granulated sugar to the boiling water and whisk until dissovled. Pour carefully over cake in pan - do not mix.
vanilla1 teaspoon
4
Bake for ⏱️ 25-32 minutes or JUST until a toothpick comes out clean from the center of the cake. Cool slightly before serving.
5
Best served warm plain or with ice cream. Will last covered on the counter for up to 3 days. The hot fudge pudding sinks to the bottom so the top will not look frosted.
Nutrition Facts
calories
290 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
31 g
sodium Content
338 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
55 mg
carbohydrate Content
50 g
saturated Fat Content
2 g
unsaturated Fat Content
6 g
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