Description
An enchanting dessert that embodies the essence of fall with luscious layers of moist pumpkin and a creamy Cool Whip frosting.
Ingredients
Scale
- 1 box yellow cake mix
- Ingredients needed for the cake mix (water, eggs, oil)
- 15 oz pumpkin puree
- ½ cup evaporated milk
- ½ cup heavy cream
- 3 large eggs
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
- 3.4 oz vanilla instant pudding mix
- 1 cup cold milk
- 8 oz Cool Whip, thawed
Instructions
- Preheat your oven to 350°F and grease a 9×13” pan.
- Prepare the yellow cake mix as instructed on the box and pour it into the greased pan.
- In a separate bowl, stir together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice until smooth.
- Gently pour the pumpkin mixture over the cake batter in your pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely.
- In another bowl, whisk together the vanilla pudding mix and cold milk until thickened.
- Gently fold in the Cool Whip and spread it over the cooled cake.
- Serve immediately or refrigerate for later.
Notes
For a healthier version, you can substitute the yellow cake mix with whole wheat, use less brown sugar, or opt for light Cool Whip.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg