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Pumpkin Pie Cake
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5 from 1 vote

Pumpkin Pie Cake

Author: Jennifer

Ingredients

  • 1 box White Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 box Vanilla Instant Pudding
  • 1 tsp Pumpkin Spice
  • 12 oz Whipped Topping thawed

Instructions

  • Bake cake in 13x9 pan according to box directions.
  • Allow to cool.
  • Poke large holes throughout cake.
  • Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
  • Beat until blended.
  • Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
  • Refrigerate 15 minutes to set.
  • Combine remaining 1/2 box of pudding and whipped topping and mix well.
  • Spoon over cake and spread out.
  • Dust with a little pumpkin spice.
  • Refrigerate at least one hour before serving.