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Pumpkin Cream Bundt Cake With Caramel Drizzle
Pumpkin Cream Bundt Cake with Caramel Drizzle will amaze your guests with the mix of flavors in every bite. Pumpkin, cheesecake, chocolate and Cool Whip, this dessert is amazing!
Course
Cake
Cuisine
American
Keyword
pumpkin cake
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
servings
Calories
400
kcal
Author
Kim Strawn
Ingredients
1
box
French Vanilla Cake Mix
plus ingredients to make cake
3.5
oz
Pumpkin Pie Pudding
3.5
oz
Cheesecake Pudding
2
cups
milk
8
oz
Cool Whip
½
cup
Chocolate chips
½
cup
Slivered Almonds
Caramel Topping
Instructions
Bake cake mix according to package directions
Let cool and turn out from pan
Slice cake in half, set aside
Mix both puddings and two cups of milk in a small bowl
Fold in one cup Cool Whip
Spread pudding mixture on bottom half of cake
Carefully place top of cake on bottom layer
Frost with remaining Cool Whip
Sprinkle with chocolate chips and almonds
Drizzle with caramel topping
Chill until ready to serve
Refrigerate any leftovers
Nutrition
Calories:
400
kcal
|
Carbohydrates:
75
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
7
mg
|
Sodium:
677
mg
|
Potassium:
165
mg
|
Fiber:
1
g
|
Sugar:
48
g
|
Vitamin A:
150
IU
|
Calcium:
221
mg
|
Iron:
1.3
mg