PUMPKIN LUST CAKE

Pamela Thompson

By
@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.


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Rating:
★★★★★ 3 votes
Comments:
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

1 stick
butter, melted
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

Step-By-Step

1For 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.

2For the Cream Cheese Layer:

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

3For 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.

4Cut into squares and serve. Keep refrigerated.

About this Recipe

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