Pamela Thompson Recipe

PUMPKIN LUST CAKE

By Pamela Thompson spinetingler


The original version of this cake is made with chocolate and/or vanilla pudding, and it is deee-licious as well. But using the pumpkin spice pudding is a perfect holiday dessert this Thanksgiving or Christmas.


Recipe Rating:
 3 Ratings
Prep Time:
Cooking Method:
No-Cook or Other

Ingredients

1 stick
butter, melted
Find more recipes at goboldwithbutter.com
1 c
flour
1 c
chopped pecans
2 Tbsp
sugar
8 oz
package of cream cheese, softened
16 oz
container cool whip - or can make fresh whipped cream
2 pkg
(3.4oz) of jello instant pumpkin spice pudding
3 c
cold milk
nutmeg for sprinkling
1 c
powdered sugar
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Directions Step-By-Step

1
For the crust:

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
2
For the Cream Cheese Layer:

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
3
For the Pumpkin Layer:

1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
4
Cut into squares and serve. Keep refrigerated.

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Sugar
Regional Style: American
Hashtags: #Thanksgiving, #pumpkin
  • Comments

  • 1-5 of 17
  • user
    Daisy Walker WRDTTK - Oct 26, 2012
    sound's wonderful!
  • user
    Pamela Thompson spinetingler - Oct 26, 2012
    Thanks Daisy - It is!! Such a light desert to serve after the Thanksgiving Feast and everyone is stuffed! ha! But it seems we can always save room for desert!
  • user
    LISA SHUSTA LISAS123 - Nov 4, 2012
    Hi I was just wondering if I can replace the pecans with anything or just leave them out? Thanks.
  • user
    Pamela Thompson spinetingler - Nov 4, 2012
    Hi Lisa - I wouldn't see why you couldn't leave the pecans out. I feel they make it a little more crunchy. But, shouldn't make that much difference. I have never tried anything else but the pecans. Let me know how it comes out.
  • user
    LISA SHUSTA LISAS123 - Nov 4, 2012
    Ok thank you so much. The recipe sounds so good I just don't like pecans.