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Vandaleer's Dessert

By Ashley Ewing

  • Yield: 25 pieces (2” x 2” squares) 
  • Oven: 350⁰ F 
  • Bake: 30 minutes


For pumpkin pie cake

  • 1/2 can pumpkin 
  • 2 eggs 
  • 1/2 can evaporated milk 
  • 3/4 c sugar 
  • 1 tsp cinnamon 
  • 1/2 tsp ginger 
  • 1/4 tsp nutmeg 
  • 1 c chocolate chips 
  • 1/2 pkg yellow cake mix or jiffy cake mix 
  • 1/2 c margarine or butter (melted) 

For topping

  • 1 8 oz pkg cream cheese (softened) 
  • 1 3 oz pkg instant vanilla pudding 
  • 2 c milk
  • 1 9 oz container light Cool Whip 



Combine pumpkin, eggs, milk, sugar, spices and chocolate chips in mixing bowl. Pour into 9” x 13” ungreased pan. Sprinkle with yellow cake mix. Pour in margarine. Sprinkle with nuts, if desired. Bake. Let cool.


In another bowl, add cream cheese. Slowly add milk, beat until smooth. Add pudding mix and beat until near firm. Spread on cooled cake. Top with Cool Whip. Refrigerate.

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