I have been in the baking mood ever since I discovered the Cool Whip Frosting last week; remember my German Red Wine Cupcakes? Yumm. Well, we still had plenty of Cool Whip Frosting left over and sure didn’t want it to go to waste. I came up with a super delicious fall recipe that is quick, easy and fairly cheap as well.
This is what you need to make the Pumpkin Vanilla Pudding Cake
1 Box yellow cake mix
1 15oz can pumpkin
1 pkg instant vanilla pudding
1/2 cup sour cream
1/2 oil cup ( you probly could use apple sauce instead)
1/2 cup milk
This is how to make it:
- Add all your dry ingredients and mix well; pre-head your oven to 350F.
- Add all your wet ingredients and mix some more, I added some cinnamon as well (but not a must)
- grease a cupcake pan or a 11×13 dish or whatever else you like to use and fill the batter into the pan
- Bake at 350F for 35-40 min or till done (of course cupcakes take a lot less)
Once done baking, this is what you will get.. the house had a wonderful smell and the kids couldn’t wait to eat the cake. I would suggest let it cool completely maybe even overnight and eat the next day; the texture will form up and will be a lot easier to server (kind of like pumpkin pie it takes a while to set).
Now you are ready to top the cake with anything you like from brown sugar and cinnamon or our favorite Col whip Frosting.. it sure was delicious and everyone asked for more. I will be making this more often I can tell, especially with the upcoming holiday season.
Oh price wise, this was fairly cheap as well. Most items you have in the house like eggs, milk, oil and sour cream. I just had to run and grab a can of pumpkin, a cake mix and the instant pudding and was about $3.50 for all. Enjoy…..