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Pumpkin Dumpkin Cake with Cheesecake Pudding Topping

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15 servings

If you like pumpkin cake and cheesecake, you must try this simple (and simply scrumptious) dessert recipe.

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What You Need

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Make It

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  • To Make Cake

  • In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13?x 9? baking pan with waxed paper, and then pour in the pumpkin mixture.
  • Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
  • Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13? x 9? baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
  • To Make Topping

  • Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.


Flipping the dessert over allows the “crust” to be on the bottom. To make it without flipping, leave out the waxed paper liner step and lightly spray the baking pan with nonstick cooking spray before adding pumpkin mixture.


  • 15 servings

Nutritional Information

Serving Size 15 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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