I mean, it’s September – to me that means Fall is here!

Just to be clear, I am not a pumpkin spice in everything kind of person.

I love Fall, but I don’t need to eat Fall.

However, when this recipe and I crossed paths, I just really wanted to try it – especially since my last venture into dump cake land resulted in a cake that was a bunch of work and not very tasty.

So I offer to you the pumpkin pudding dump cake.

Holy crap, is this good, and it’s a lot easier than the apple dump cake I made.

Easy and delicious?  This is right up my alley.

The cake is moist and very dense and the pumpkin pie spice really comes through.

I used (canned) cream cheese frosting – which got a little melty because it was hot as balls around here and I was baking – but it tastes just fine – especially with this cake.

So if, like me, you love fall but you live in an area where you can hardly tell the difference between seasons, or if you are lucky enough to live somewhere with seasons that actually change – here is a lovely taste of Fall that isn’t a ton of work!

1 (4 serving) box Jello vanilla instant pudding mix

12 oz can evaporated milk (or 1 ½ C milk)

1 box yellow cake mix

½ C pumpkin

2 t pumpkin pie spice

¼ C Rich & Creamy cream cheese frosting**

Preheat 350 º, PAM 13×9 pan

In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened.  Stir in cake mix, pumpkin and pumpkin pie spice until well mixed.  Spread batter evenly in pan (mixture will be thick).

Bake 30-35 minutes or until toothpick inserted near the center comes out clean.   Cool at least 15 minutes before serving.**

**Clearly, they think it is okay to just put a smooch of frosting on this and if you frost this right after it comes out of the oven, you’re going to have a glaze not frosting.  Not for this fat old lady, thank you.  I let my cake cool, and then put on the whole can of frosting – and it’s delicious (our cat Leo agrees – more cream cheese frosting please!)


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