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Pumpkin Pudding Cake

This Pumpkin Pudding Cake is the ultimate easy fall dessert, combining creamy pumpkin pie filling with a buttery cake mix topping. Each bite delivers a rich, custardy texture beneath a crisp, golden crumble. Made with simple ingredients and warm spices, this dessert is a guaranteed crowd-pleaser — perfect for Thanksgiving, family gatherings, or cozy nights at home.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 10

Ingredients

For the 1st Layer

  • 1/2 cup butter or margarine softened
  • 1 egg
  • 1 box yellow cake mix reserve 1 cup for topping

For the 2nd Layer

  • 1 30-ounce can pumpkin pie mix (not plain pumpkin)
  • 2/3 cup milk
  • 2 eggs

For the 3rd Layer

  • 1 cup reserved dry yellow cake mix
  • 1/4 cup sugar
  • 1/4 cup butter or margarine melted
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  • In a bowl, combine cake mix, butter, and egg until a soft dough forms. Press evenly into the bottom of the baking dish.
  • In another bowl, whisk pumpkin pie mix, milk, and eggs until smooth. Pour over the first layer.
  • For the topping, mix reserved cake mix, sugar, melted butter, and cinnamon until crumbly.
  • Sprinkle topping mixture evenly over the pumpkin layer.
  • Bake for 45–50 minutes, or until the center is set and the top is golden brown.
  • Cool slightly before serving. Serve warm or chilled, topped with whipped cream or ice cream if desired.

Notes

  • Shortcut: Use pre-made pumpkin pie filling to skip extra spices.
  • Storage: Keep leftovers covered in the refrigerator for up to 3 days.
  • Serving Tip: Add a drizzle of caramel sauce for extra indulgence.
  • Texture Tip: For a softer topping, reduce baking time by 5 minutes.
  • Make Ahead: Bake a day before serving — it tastes even better the next day.