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: 12 -servings
Calories: 290kcal
Cost: $5
Ingredients
- 1 box yellow cake mix
- 1 cup pumpkin puree not pumpkin pie mix
- ½ cup water
- ⅓ cup vegetable oil
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 ½ cups boiling water
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- ⅔ cup granulated sugar
Instructions
- 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.
Video
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 50g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 338mg | Potassium: 122mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3258IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg