Directions:
- 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.
- Bake at 375 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool completely on wire rack.
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 5 minutes or until soft-set.
- In a small mixing bowl, beat cream cheese until smooth. Add pudding; beat until well blended.
- Spread over cake. Cover and refrigerate for at least 2 hours.
- Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds.
- Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.4 Kcal (182 kJ) | ||
| Calories from fat | 14.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 3% | |
|---|---|---|---|
| Cholesterol | 0.96mg | 0% | |
| Sodium | 58.3mg | 2% | |
| Potassium | 87.21mg | 2% | |
| Total Carbs | 5.37g | 2% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.1mg | 11% | |
| Calcium | 61.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 89.28 Kcal (374 kJ) | ||
| Calories from fat | 30.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 3% | |
|---|---|---|---|
| Cholesterol | 1.98mg | 0% | |
| Sodium | 119.95mg | 2% | |
| Potassium | 179.41mg | 2% | |
| Total Carbs | 11.04g | 2% | |
| Sugars | 8.16g | 16% | |
| Dietary Fiber | 0.58g | 1% | |
| Protein | 4.08g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 4.3mg | 11% | |
| Calcium | 126.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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