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!
Total Time 1 hour
Servings 10 -12 servings
Author Dorothy Kern


  • 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.