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!
Servings 10 -12 servings
- 1 box yellow cake mix
- 1 cup pumpkin puree not pumpkin pie mix
- 1/2 cup water
- 1/3 cup oil
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups boiling water
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 2/3 cup granulated sugar
Preheat oven to 350°F. Spray a 9x13" pan with nonstick cooking spray.
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.
Add cocoa, vanilla, and granulated sugar to the boiling water and whisk until dissovled. Pour carefully over cake in pan - do not mix.
Bake for 25-32 minutes or JUST until a toothpick comes out clean from the center of the cake. Cool slightly before serving.
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.