Directions:
- In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13-in. x 9-in. baking dish coated with cooking spray.
- Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
- In a small 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. Yield: 20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.1 Kcal (695 kJ) | ||
| Calories from fat | 48.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 8% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 258.98mg | 11% | |
| Potassium | 175.6mg | 4% | |
| Total Carbs | 29.1g | 10% | |
| Sugars | 18.36g | 73% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 3.2g | 6% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 3.3mg | 18% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 284.87 Kcal (1193 kJ) | ||
| Calories from fat | 82.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 8% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 0% | |
| Sodium | 444.17mg | 11% | |
| Potassium | 301.16mg | 4% | |
| Total Carbs | 49.91g | 10% | |
| Sugars | 31.49g | 73% | |
| Dietary Fiber | 1.58g | 4% | |
| Protein | 5.49g | 6% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 5.7mg | 18% | |
| Calcium | 154.1mg | 9% | |
* 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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