Toasted Marshmallow-Pumpkin Spice Pudding Cake - Kraft Recipes Top
Comida Kraft
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Toasted Marshmallow-Pumpkin Spice Pudding Cake

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Total Time

24 servings

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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 Flavor Instant Pudding.


Substitute a chopstick or drinking straw for the spoon handle.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 220
Total fat 8g
Saturated fat 1.5g
Cholesterol 25mg
Sodium 270mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 25g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 2 %DV

* 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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