Pumpkin Pudding Cake with Cinnamon Buttercream Frosting
A moist pumpkin pudding cake using a white cake mix paired with a creamy cinnamon buttercream frosting.
Prep Time10 minutes mins
Active Time37 minutes mins
Cooling time30 minutes mins
Total Time1 hour hr 17 minutes mins
Course: Dessert
Cuisine: American
Keyword: cake mix, Fall, pudding filled, pumpkin
Yield: 12 people
Calories: 456kcal
For the cake:
- 3 eggs
- 3/4 cup almond milk
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 box white cake mix
- 3.4 oz. box pumpkin spice pudding by Jell-O
For the frosting:
- 1 cup shortening
- 1/2 cup butter
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 6 cups confectioners sugar
- 2-3 Tbsp. milk
Preheat oven to 350°. Prepare 2 8-inch cake pans with cooking spray and set aside.
In large bowl, mix eggs, almond milk, water, oil until thoroughly mixed. Add white cake mix and pudding.
Pour equally into cake pans and bake for 36-38 minutes. Remove from oven and set to cool for 10-15 minutes. Remove from cake pans.
Frosting: in large bowl, cream shortening, butter, cinnamon, and extracts until smooth and thoroughly mixed. Add confectioners sugar. Add milk to reach desired consistency for spreading and decorating. Enjoy!!!
Calories: 456kcal