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5 from 10 votes

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
Active Time37 minutes
Cooling time30 minutes
Total Time1 hour 17 minutes
Course: Dessert
Cuisine: American
Keyword: cake mix, Fall, pudding filled, pumpkin
Yield: 12 people
Calories: 456kcal

Materials

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

Instructions

  • 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!!!

Nutrition

Calories: 456kcal