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Pumpkin Pudding Cake With Cinnamon Buttercream Frosting

By: Lori Theno
Pumpkin Pudding Cake With Cinnamon Buttercream Frosting
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. Absolutely scrumptious."

NotesPlease go to the blog for directions on how to achieve the tri-colored Autumn flowers on the cake.

Serves12 Pieces

Cooking MethodOven

Cooking Vessel Size2 8" round cake pans


  • 3 eggs
  • 3 cups almond milk
  • 1 cup water
  • 1 cup vegetable oil
  • 1 box white cake mix
  • 3 2/5 ounces pumpkin spice instant pudding by Jell-O
  • 1 cup shortening
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  1. Preheat oven to 350°. Prepare 2 8-inch cake pans with cooking spray and set aside.

  2. In large bowl, mix eggs, almond milk, water, oil until thoroughly mixed. Add white cake mix and pudding.

  3. 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.

  4. Frosting: in large bowl, cream shortening, butter, and extracts until smooth and thoroughly mixed. Add confectioners sugar. Add milk to reach desired consistency for spreading and decorating. Enjoy!!!

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