Total Time
45mins
Prep 25 mins
Cook 20 mins

I found this recipe in Light & Tasty Taste of Home. Time to make does not include 2 hour chilling time.

Ingredients Nutrition

Directions

  1. In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13"x"x2" baking dish coated with nonstick cooking spray.
  2. Bake at 375 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool completely on wire rack.
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 5 minutes or until soft-set.
  4. In a small mixing bowl, beat cream cheese until smooth. Add pudding; beat until well blended.
  5. Spread over cake. Cover and refrigerate for at least 2 hours.
  6. Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds.
  7. Refrigerate leftovers.

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