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Toasted Marshmallow-Pumpkin Spice Pudding Cake

photo by:kraft
Toasted marshmallow and pumpkin-spice pudding? Now those are flavors that belong together—and they are, in this easy, busy-day cake you start with a mix.
30 min
2 hr 15 min
24 servings

What You Need

pkg.  (2-layer size) yellow cake mix
pkg.  (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
qt.  (4 cups) cold milk
pkg.  (10 oz.) JET-PUFFED Miniature Marshmallows

Make It

PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.

BEAT pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.

HEAT broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.

Kraft Kitchens Tips

Lemon "Meringue" Pudding Cake
Prepare using a lemon cake mix and 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding.
Toasted Marshmallow-Chocolate Pudding Cake
Prepare using a devil's food cake mix and JELL-O Chocolate Instant Pudding.
Substitute a chopstick or drinking straw for the spoon handle.
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