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Piece of pumpkin hot fudge cake on blue plate with fork
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5 from 18 votes

Pumpkin Hot Fudge Pudding Cake

Pumpkin Hot Fudge Pudding Cake - this easy pumpkin cake recipe starts with a cake mix and is filled with hot fudge pudding. This is the perfect fall dessert!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12 -servings
Author: Dorothy Kern
Cost: $5

Ingredients

  • 1 box yellow cake mix
  • 1 cup pumpkin puree not pumpkin pie mix
  • ½ cup water
  • ⅓ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 ½ cups boiling water
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • ⅔ cup granulated sugar

Instructions

  • Preheat oven to 350°F. Spray a 9x13" pan with nonstick cooking spray.
  • Place cake mix, pumpkin puree, 1/2 cup water, oil, eggs, and pumpkin pie spice in a large bowl. Mix with a hand mixer until smooth. Pour into prepared pan.
  • Add cocoa, vanilla, and granulated sugar to the boiling water and whisk until dissovled. Pour carefully over cake in pan - do not mix.
  • Bake for 25-32 minutes or JUST until a toothpick comes out clean from the center of the cake. Cool slightly before serving.
  • Best served warm plain or with ice cream. Will last covered on the counter for up to 3 days. The hot fudge pudding sinks to the bottom so the top will not look frosted.

Video

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 50g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 338mg | Potassium: 122mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3258IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

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