Crazy for Crust · by Dorothy Kern★ 5.0 (18)
Pumpkin Hot Fudge Pudding Cake
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 7%
CARBS 44G68% OF CAL
2G FIBER17G OTHER25G TOTAL SUGAR
FAT 9G31% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pumpkin cake made with cake mix that's topped with a hot fudge pudding layer. Warm, comforting, and chocolatey, it's an easy fall dessert.
dessertamericanbaked good🥣 mixer🔥 oven🥧 baking dishdairy freegluten freevegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 7%
CARBS 44G68% OF CAL
2G FIBER17G OTHER25G TOTAL SUGAR
FAT 9G31% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 210mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 61mg
- Calcium
- 19mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.