Pumpkin Pudding Cake with Cinnamon Buttercream Frosting

Satisfy your pumpkin cravings with this moist pumpkin cake. The pumpkin flavoring comes from one of my all-time favorite puddings: Pumpkin Spice Pudding by Jell-O. Add the pudding mix to a white cake and it all falls together. You’ll love the way the cake rises so evenly, I didn’t even have to level the top before frosting. The smooth creamy frosting has cinnamon in it to perfectly compliment the Autumn theme of the cake. Pumpkin Pudding Cake with Cinnamon Buttercream Frosting is simply delicious!

Making Pumpkin Pudding Cake

Adding the pudding to a cake mix means you’ll need to add more moisture to the mix besides the eggs, oil, and water.

I love to add almond milk into my recipes because it keeps cakes moist and adds a subtle vanilla flavor. It also bakes well.

Whenever I mix wet with dry ingredients, like in this recipe, I put all of the wet ingredients into the bowl first.

They get thoroughly mixed together before the dry ingredients get added.

This seems to cut down on that fine dry powder explosion that floats up when the dry ingredients meet my beaters. 

The less I have to clean up, the better.

Baking the Pumpkin Pudding Cake takes a bit longer than on the cake box.

Having used both Pillsbury and Duncan Hines for this same cake, I timed both cakes at about 37 minutes in a 350° preheated oven.

Test the cake’s doneness by lightly tapping your finger tip on the top of the cake.

If it springs back, it’s done. If the finger tap leaves a slight indent, set the timer for another minute or two, then try it again. Ovens and elevations vary.

Another trick I use when baking cakes is to use a coffee filter at the bottom of the cake pan. Spray with cooking spray, insert the coffee filter and flatten out as best you can, then re-spray the coffee filter.

Once the cake is done and removed from the oven, let it set for about 10-15 minutes.

Run a small knife along the sides to loosen and remove cakes from the baking pans onto a cooling rack and peal off the coffee filters.

Prepare to have your kitchen smelling amazing about now.

Making Cinnamon Buttercream Frosting

Cream the shortening, butter, cinnamon, and extracts together until mixed well.

Slowly add the confectioners sugar unless you want that white explosion we were talking about earlier. If you have a mixer with a lid, you scored a win!

I have a really old Sun Beam that I love dearly and wouldn’t part with for anything.

Anyway, back to the frosting…after the sugar is in there and you’ve scraped the sides, etc. the frosting may be thick.

You’ll want a creamier frosting for sides and top, but a stiffer frosting for any decorating. Add the milk a bit at a time to get the consistency you want.

The pictured Autumn themed cake was decorated with a Wilton’s 2D tip.

The colors in the flowers are the original white, yellow, orange, and brown. I call it my Autumn hydrangea.

If you’re looking for a double shot of pumpkin, try this Pumpkin Pudding Cake, but substitute the frosting for Pumpkin Pudding Frosting.

I don’t know what it is about pudding, but I think it must be on the short list of comfort foods. People (and I) love it.

And get this…Pumpkin Pudding Frosting has only 3 ingredients. So yummy!

If you’re looking for other desserts using pudding, try Easy Strawberry Cupcakes and Chocolate Banana Pudding Cake.

Don’t forget to pin Pumpkin Pudding Cake with Cinnamon Buttercream Frosting to your Pinterest board. Have a blessed day and happy baking.

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