Pumpkin Chai Pudding Cake

Pumpkin Chai Pudding Cake

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Tatiana Federoff


This delicious dessert was invented on a rainy day when the oven wasn't working. I just tossed a bunch of random ingredients in the crock pot and -viola! A delicious, soft, spicy treat!


★★★★★ 1 vote

15 Min
2 Hr


  • 1 box
    yellow cake mix
  • 14 oz
    sweetened condensed milk
  • 2/3 c
  • 15 oz
    pumpkin, canned or cooked
  • 3
  • 1/3 c
    vegetable oil
  • 2 Tbsp
  • 1 Tbsp
  • 2 tsp
  • 1 Tbsp
  • 3/4 c
    toroni chai tea spice syrup
  • 1 c
    pecans, in pieces
  • ·
    whipped cream (optional)
  • ·
    cinnamon (optional)

How to Make Pumpkin Chai Pudding Cake


  1. Combine all ingredients, except pecans, in a large bowl, mix for 2 minutes on medium speed.
  2. Pour into crock pot, sprinkle with pecans. Cover pot.
  3. Bake on low for two hours. Cake will be very soft. Garnish with whipped cream and cinnamon, if desired.

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