Pumpkin Pudding II

Pumpkin Pudding II

5
Paula 0

"This is my Mothers recipe and my family loved it. It takes the place of pumpkin pies when there is not enough time to make pies."

Ingredients {{adjustedServings}} servings 310 cals

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Original recipe yields 11 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 545 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  2. Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
  3. Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
  4. Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.
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Reviews 5

  1. 9 Ratings

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PHALENE
10/25/2003

My family loved this recipe. I will make it many times in the future.

Kat
1/9/2007

Great and easy to "lighten up." I used Splenda, Egg Beaters, and fat-free evaporated milk. All the taste with none of the guilt!

BECKHANK
12/22/2004

I made it for our park's Thanksgiving dinner instead of what everyone brings,it went over so well I am fixing it for our park Christmas dinner, topprd with cool whip.